Low Carb HIgh Fiber Breakfast Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Low Carb HIgh Fiber Breakfast Muffins calories by ingredient


taken from Donna's Low carb..not sweet taken from Donna's Low carb..not sweet
Number of Servings: 12


    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


If you want a sweet muffin, then use some low cal jelly or topping. These are not sweet.


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.