Low Carb HIgh Fiber Breakfast Muffins

Name: Low Carb HIgh Fiber Breakfast Muffins Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12
Ingredients: 7.5 serving Bob's Red Mill Whole Ground Flaxseed Meal 2 Tbsp. (1.5 c.); 1.5 cup Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g); 5 tsp Baking Powder; .75 cup Apriva (Kroger Brand Splenda) (by ANDULKA); 3 tbsp Cinnamon ground; 3 tsp Vanilla Extract; 5 tbsp Coconut Oil; 10 large Egg fresh whole raw

Minutes to Prepare: 10
Minutes to Cook: 25

Number of Servings: 12

Ingredients

7.5 serving Bob's Red Mill Whole Ground Flaxseed Meal, 2 Tbsp. (1.5 c.)1.5 cup Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g) 5 tsp Baking Powder .75 cup Apriva (Kroger Brand Splenda) (by ANDULKA) 3 tbsp Cinnamon, ground 3 tsp Vanilla Extract 5 tbsp Coconut Oil 10 large Egg, fresh, whole, raw

Directions

Mix all dry ingredients together. Mix all wet ingredients together and then mix it all very well. Use the large silicone muffins cups (3.5" across on top). Bake at 350 F for 25 minutes.
I also places a few sliced almonds and little dusting of Swerve on top of each but that is not added in the calorie count.

Serving Size: 12

Number of Servings: 12

Recipe submitted by SparkPeople user CHERMC.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 240.8
Total Fat: 19.5 g
Cholesterol: 155.0 mg
Sodium: 262.9 mg
Total Carbs: 7.9 g
Dietary Fiber: 4.9 g
Protein: 10.2 g

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