Best Ever Low Carb Muffins (was Cinnamon Muffins)
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 204.2
- Total Fat: 17.1 g
- Cholesterol: 107.9 mg
- Sodium: 232.8 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 5.2 g
- Protein: 7.1 g
IntroductionI credit this recipe with saving my diet! And each muffin only contains about 5g of Net Carbs (net carbs is total carbs - fiber.) I credit this recipe with saving my diet! And each muffin only contains about 5g of Net Carbs (net carbs is total carbs - fiber.)
Eggs, 7 large
Apple Cider Vinegar, 1/3 Tbsp
Coconut Nectar, Raw, Coconut Secret brand, 3 Tbsp
Virgin Coconut Oil, 6 Tbsp
Blanched Almond Flour, 140 grams
* Oat Fiber, 28 grams
Flax Seed Meal (ground flax), 6 Tbsp
Bobís Red Mill Coconut Flour, 3 Tbsp
Celtic Sea Salt, 0.75 tsp
Baking Soda, 0.75 tsp
* If you don't have Oat Fiber, just use that much more Almond Flour and the recipe will be excellent!
This works best if you can weigh the almond flour instead of measuring it... usually I find that Almond Flour measures out quite a bit more than the label grams would indicate, so if you have no scale, use scant cup measures (1/8 less in the cup and 1/8 less in the half cup, if you can eyeball that.)
Here's a decadent Creamy Chocolate Topping for an extra treat:
~4 oz. Wilderness Family Naturals Coconut Cream
~2 scoops of Jay Robb Whey Protein powder, Chocolate flavor
~1 tsp Cinnamon
Blend together ingredients with a whisk, and it's ready! It will to drizzle on fruit or on top of these great muffins when first made, but gets really thick when refrigerated. This is not included in the nutritional information. See separate recipe for that...
In a large mixing bowl, whisk eggs with other wet ingredients. (Whisk in melted Coconut Oil slowly so the cold eggs don't cause it to go solid again.)
In a medium mixing bowl, blend together all dry ingredients with a fork.
Add dry ingredients to wet ingredients, stirring to combine.
Spray or grease 12 standard sized muffin cups (or you can use a 12 cup muffin top pan) and divide batter equally among cups. Bake at 300 for approx. 15-20 minutes. Depending on the actual temp of your oven and whether your do muffins (which take a bit more time) or muffin tops, you may have to watch closely toward the end, adding extra time in 3-5 minutes increments just until a toothpick inserted into middle of a muffin comes out almost completely clean.
Remove from oven and cool briefly, and the muffins should pop right out (I use a butter knife to flip them out.) Cool completely on a rack until room temperature, then store (I store in a gallon-sized baggie.)
Serving Size:†Makes 12 muffins.
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