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Pumpkin “Bran” Muffins – Low Carb and Gluten-Free
Brown flax seed meal makes a wonderfully healthy substitute for bran in these delicious and healthy low carb muffins. Start your day off right!
Course
Breakfast
Cuisine
Breakfast
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
12
muffins
Ingredients
1 ½
cups
brown flax seed meal
6
tablespoon
Swerve Sweetener
or granulated erythritol
¼
cup
unflavoured whey protein powder
2
teaspoon
baking powder
½
teaspoon
baking soda
1 ½
teaspoon
ground cinnamon
1
teaspoon
ground ginger
¼
teaspoon
ground cloves
¼
teaspoon
salt
1
cup
pumpkin puree
3
large eggs
1
teaspoon
vanilla extract
20
drops stevia extract
½
cup
almond milk
⅓
cup
coconut oil
melted
Instructions
Preheat oven to 325F and line 12 muffins tins with paper liners.
In a large bowl, whisk together the flax seed meal, granulated Swerve, whey protein powder, baking powder, baking soda, spices and salt.
In medium bowl, whisk together pumpkin puree, eggs, vanilla and stevia. Add to flax seed mixture and stir to combine.
Stir in almond milk, then melted coconut oil, until well combined.
Divide batter among prepared muffin cups and bake 28 to 30 minutes or until set and a tester inserted in the center comes out clean.
Notes
Serves 12. Each muffin has a total of 6.5 g of carbs and 4.7 g of fiber. Total NET CARBS = 1.8 g.
Nutrition
Serving:
1
muffin
|
Carbohydrates:
6.5
g
|
Fiber:
4.7
g