Dense, moist, muffins. These are a great substitute for bran muffins, though they contain no wheat bran.
Course Breakfast
Cuisine American
Keyword Bran Muffins, Keto
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Cooling 20 minutesminutes
Total Time 45 minutesminutes
Servings 6
Calories 146kcal
Cost 5
Ingredients
½cupoat fiber (finely ground)45 grams, not oat bran
½cupflaxmeal45 grams
½teaspoonbaking powder
¼teaspoonbaking soda
⅛teaspoonsalt
¼teaspooncinnamon
2tablespoonmelted butter28 grams
¼cupheavy whipping cream60 grams
1 ½tablespoonswater22 ml
1largeegg54 grams
½teaspoonmolasses
3tablespoonsallulose
½teaspoonvanilla extract or ¼ each maple and vanilla
sliced almonds, crushed (optional)For topping
Instructions
Preheat oven to 350 degrees F. Line six muffin cups with paper liners. For larger muffins, line 4. These muffins work really well in the red, small, muffin pans Aldi sells seasonally.
Thoroughly mix together the oat fiber, flax, baking powder, baking soda, salt and cinnamon. Set aside.
Mix together the melted butter and cream, then stir in the egg, water, molasses, allulose and maple & vanilla extracts (or just vanilla).
Add the dry ingredients to the wet ingredients and stir well. Divide among the muffin cups and top with crushed almonds.
Bake at 350 for 15 to 18 minutes. Let cool for at least 20 minutes. The texture improves as they cool.