V.2.0 Fiber Muffins (Keto attempt)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 cup Almond Meal/flour1 cup Oat fiber 2 tbsp chia seeds 4 tbsp Flax Seed Meal (ground flax) 1/2 cupcake Heavy Cream .5 cup (4oz) water.5 cup Butter, salted 1 Tbsp xylitol 1/3 cup Pumpkin Puree (NOT pie filling)1 tbsp Molasses, blackstrap 4 large Eggs1 tsp baking powder1/2 tsp baking soda2 tsp ground cinnamon1/2 tsp vanilla extract1/4 tsp pink sea salt
Preheat oven to 350'
Melt erythritol and butter. Let cool.
Mix wet ingredients in one bowl; dry ingredients in another. Add wet to dry ingredients and stir together, but don't over-mix. It will be thick.
Scoop into silicone muffin molds for easiest removal (or use muffin papers, or spray muffin tin.
**IMPORTANT!** Let batter rest, either in the bowl or in the muffin tins, about ten minutes so chia can hydrate, lest they bake up crunchy.
I used a scant 1/2 cup scoop and got 10 muffins.
Bake for 27-30 minutes (check for doneness at 25 minutes.)
Serving Size: 10 muffins
Melt erythritol and butter. Let cool.
Mix wet ingredients in one bowl; dry ingredients in another. Add wet to dry ingredients and stir together, but don't over-mix. It will be thick.
Scoop into silicone muffin molds for easiest removal (or use muffin papers, or spray muffin tin.
**IMPORTANT!** Let batter rest, either in the bowl or in the muffin tins, about ten minutes so chia can hydrate, lest they bake up crunchy.
I used a scant 1/2 cup scoop and got 10 muffins.
Bake for 27-30 minutes (check for doneness at 25 minutes.)
Serving Size: 10 muffins
Nutritional Info Amount Per Serving
- Calories: 245.3
- Total Fat: 21.8 g
- Cholesterol: 99.2 mg
- Sodium: 95.4 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 5.9 g
- Protein: 6.3 g
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