Low Carb Powerhouse Muffins

Low Carb Powerhouse MuffinsLow Carb Powerhouse Muffins. I used to make 24 of these Powerhouse Muffins everyday for a restaurant-catering company I worked for and people stood in line to get them when they were delivered.  They were so good that I adapted them to low carb-and they are still so good.  I hope you’ll agree.

 

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Powerhouse Muffins
Print
Put Into Large Bowl In Order
  1. 2 Small Grated Zucchini
  2. 1 Small Grated Yellow Squash
  3. 1 Grated Carrot
  4. ½ C Grated Granny Smith Apple
  5. 1 C Wheat Bran
  6. 1 C Allulose***
  7. ¾ C Almond Meal
  8. ½ C Coconut Flour
  9. ¼ C Golden Flaxseed Meal
  10. ½ t Salt
  11. ¾ t Soda
  12. 2 t Cinnamon
  13. 1 T Grated Orange Peel
  14. ½ C Desiccated Coconut
  15. ½ C Chopped Pecans
Mix
  1. 2 Eggs
  2. ½ C Melted Coconut Oil (Butter Will Work As Well)
  3. 1 T Vanilla
  4. 1 T Orange Extract
  5. 2 T Molasses
  6. ⅓ C Allulose***
Instructions
  1. Pour wet ingredients over dry ingredients and toss until just mixed.
  2. Spray a non-stick medium size muffin pan. I use a USA Crown Muffin Pan-It is the absolute perfect size for all kinds of muffins.
  3. Use a heaping, and I do mean heaping size #16 Scoop. This is a ¼ cup scoop but if you try to use a ¼ cup it will not be enough to fill the muffin-hole space and you will have extra batter-not good.
  4. Bake at 325 degrees 30 minutes then let rest 10-15 minutes on counter. They need to set and if not, the top may come off...and you'll have to gasp...eat it.
  5. Gently take out of pan.
  6. These are terrific slathered with butter for breakfast.
  7. 12 Super Healthy Medium Size Muffins
  8. 260 Calories, 6.3 Protein, 18.4g Fat, 17.4g Carbs, 8.5g Fiber, 8.9g net carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

4 thoughts on “Low Carb Powerhouse Muffins

  1. Debbie

    Hello: these look really good just a question re the “small” zucchini, and “small” yellow squash, would you say grated it is 1/2 cup or more or less. Thanks

    Reply
    1. Deborah Krueger Post author

      Debbie,
      Probably more than ½ C and I would suggest using a large holed grater. Both veggies have a ton of water in them so as you pile everything into the bowl and then add the eggs etc., mix quickly and get into muffin tin & then into the oven quickly. When I say to stuff the muffin tin holes I mean so that you don’t have any batter left over By the time you fill the muffin holes those veggies will have released a lot of water and will become kind of useless at that point. Another Suggestion: Do use butter instead of coconut oil.

      Reply
      1. Debbie

        Thank you very much for the quick replay. My squash pants were kind of a bust this year, who ever heard of not having a glut of zucchini, but to much rain and not enough heat here in Canada. I do have some so hoping to make some muffins this weekend.

        Reply
        1. Deborah Krueger Post author

          Hey Debbie,
          If you make them, can you please send me a pic? Have fun.

          Reply

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