Kinda Keto - Banana/Blackberry/Blueberry High-Fiber Muffins - no artificial sweeteners

Name: Kinda Keto - Banana/Blackberry/Blueberry High-Fiber Muffins - no artificial sweeteners
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
Ingredients: 1 3/4 cup oat fiber; 1 cup flax meal; 1/4 cup wheat bran; 1 tsp baking powder; 1 1/2 tsp baking soda; 1/2 tsp salt; 1 tablespoon cinnamon powder; 1 banana, mashed; 2 tablespoons molasses, Blackstrap; 2 teaspoons vanilla extract; 1/4 cup coconut oil, or butter, melted; 6 eggs; 8 oz heavy whipping cream, or coconut cream; 2 Tablespoons water; 14 oz fresh blueberries; 6 oz fresh blackberries, halved

7 steps

Prep:25minCook:25min

Nice high-fiber muffins to enjoy with your morning coffee/tea/whatever it is you drink in the morning. High fiber (8 grams per muffin) and low net carbs (5 grams). No artificial sweeteners used. They are not super-sweet. If you want more sweetness, add another banana or more molasses.

Updated at: Thu, 17 Aug 2023 08:47:50 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories113.7 kcal (6%)

Total Fat8.6 g (12%)

Carbs13.1 g (5%)

Sugars4.2 g (5%)

Protein2.6 g (5%)

Sodium139.1 mg (7%)

Fiber7.9 g (28%)

% Daily Values based on a 2,000 calorie diet

Ingredients

24 servings

1 ¾ cupoat fiber

1 cupflax meal

¼ cupwheat bran

1 tspbaking powder

1 ½ tspbaking soda

½ tspsalt

1 tablespooncinnamon powder

1banana

mashed

2 tablespoonsmolasses

Blackstrap

2 teaspoonsvanilla extract

¼ cupcoconut oil

or butter, melted

6eggs

8 ozheavy whipping cream

or coconut cream

2 tablespoonswater

14 ozfresh blueberries

6 ozfresh blackberries

halved

Instructions

Step 1

Mix together dry ingredients in large mixing bowl.

Step 2

Mix together wet ingredients, except berries, in medium bowl.

Step 3

Add wet ingredients to dry ingredients, and mix well. The batter will be stiff. This is necessary due to the large amount of berries, which will moisten it all up very well after they are baked.

Step 4

Mix in berries. Preheat oven to 375F. My oven has a convection bake, which makes it only go to 350 when I put in 375. Adjust accordingly.

Step 5

Fill muffin tins lined with paper or foil liners. These don't rise a whole lot, so you can fill them pretty full (not overflowing). Press the batter down, it is very thick, you don't want the bottoms of the muffins to be empty!

Step 6

Bake for approximately 25-30 minutes.

Step 7

Remove from oven, let cool, and put in airtight containers in the fridge. These muffins have no preservatives and a lot of fruit sugar, and bran/fiber, so they might mold if you don't store them properly. Keeps up to two weeks in fridge. Halve the recipe or freeze the muffins if you won't eat them up in time.