Low 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
2013-08-13 06:09:44
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Put Into Large Bowl In Order
- 2 Small Grated Zucchini
- 1 Small Grated Yellow Squash
- 1 Grated Carrot
- ½ C Grated Granny Smith Apple
- 1 C Wheat Bran
- 1 C Allulose***
- ¾ C Almond Meal
- ½ C Coconut Flour
- ¼ C Golden Flaxseed Meal
- ½ t Salt
- ¾ t Soda
- 2 t Cinnamon
- 1 T Grated Orange Peel
- ½ C Desiccated Coconut
- ½ C Chopped Pecans
Mix
- 2 Eggs
- ½ C Melted Coconut Oil (Butter Will Work As Well)
- 1 T Vanilla
- 1 T Orange Extract
- 2 T Molasses
- ⅓ C Allulose***
Instructions
- Pour wet ingredients over dry ingredients and toss until just mixed.
- 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.
- 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.
- 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.
- Gently take out of pan.
- These are terrific slathered with butter for breakfast.
- 12 Super Healthy Medium Size Muffins
- 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/