Donna’s Low-Carb High-Fiber Grain-Free Breakfast Muffins
Donna’s Low-Carb High-Fiber Grain-Free Breakfast Muffins are a delicious breakfast treat that you can even eat in the car on the way to work if that’s what works for your life! Check out Breakfast Recipes for more tasty grab-and-go breakfast ideas!
You might have noticed that lately I’m on a very lucky streak of getting great low-carb recipe ideas from Kalyn’s Kitchen readers, something that’s always fun! But this recipe for Donna’s Low-Carb High-Fiber Grain-Free Breakfast Muffins is not just from a very faithful reader of my blog, it’s from a real-life friend who’s one of the people I totally admire and always enjoy hanging out with!
My friend Donna is the friend I accompanied to Kenya and Turkey in 2015, and I’ve had a lot of great adventures going to events with her in Salt Lake City as well. And Donna is not only a very busy full-time attorney prosecuting the bad guys, but she’s also an extremely prolific cookbook author and also occasionally shares recipes on the blog Apron Strings that she writes with her daughter Anne. Donna is a fabulous cook who throws amazing parties in her gorgeous house. And she’s an amazing wife, mom, and grandmother too. In other words, she is BUSY!
So when Donna took time to send me a recipe that she had tweaked from the book Atkins: Eat Right Not Less, of course I could not wait to try it. And of course being the adventurous cook that I am, I had to add my own tweaks to the recipe. First, I changed it into a recipe that made 12 muffins and increased the ingredients a little to use my favorite size of the Silicone Baking Cups I’m so fond of using for egg muffins and other breakfast muffins! And when I experimented with the recipe with Jake and Kara, we all agreed on switching the Stevia Granulated Sweetener for the Monkfruit Sweetener we’ve started to prefer for baked goods. And since we had some, we used Golden Monkfruit Sweetener, which adds more of a brown sugar taste, although I’m sure regular Monkfruit or Stevia will also work well.
Donna said the original recipe used melted butter but we used coconut oil in our keeper version. I think any oil you prefer will work, we just thought the coconut oil added extra flavor. And we slightly increased the amount of vanilla in our final version as well.
Just a bit more about Donna’s Low-Carb High-Fiber Grain-Free Breakfast Muffins before you get to the recipe. If you’re someone who is religiously counting carbs, you might be suspicious when you see the carb count for almond flour and the carb count for flaxseed meal, which make up the base of these muffins. But both those ingredients are amazing high in fiber which lowers the net carbs and they’re also filled with good nutrients. And these healthy muffins also contain a generous amount of eggs and oil, which lowers the amount of carbs per muffin. Of course these tasty grain-free muffins are gluten-free and they’re an absolutely perfect idea for Weekend Food Prep!
If you’re someone who likes to go off to the local bakery and grab a sweet muffin for breakfast, this barely-sweet muffin may not appeal to you, but I’ve been eating them every day since I started testing the recipe and loving them! Donna told me she freezes them and then reheats and eats one in the car on the way to work, but since I’m working in front of the computer, I grab one from the freezer, microwave for 1 minute (your microwave time may vary), cut it in half, and eat it with a little butter spread on each half. The muffins are sweet enough for me, but I definitely think you could also add a little more sweetener if you prefer a sweeter flavor. And no matter how many times I tested the muffins I couldn’t make a version that didn’t have that slight dip in the top, so maybe someone who’s a better baker than I am can make suggestions about that! Or just regard it as part of the charm.
And thank you Donna, for a recipe I’m pretty sure is going to be a hit with most of the Kalyn’s Kitchen readers!
Steps for Making Donna’s Low-Carb High-Fiber Grain-Free Breakfast Muffins:
(This is just a summary of the steps shown in the photos; scroll down for the actual recipe.)
- Preheat oven to 350F/175C.
- Mix together Flaxseed Meal, Almond Flour, baking powder, Golden Monkfruit Sweetener (or sweetener of your choice), and ground cinnamon in a medium-sized bowl.
- Beat 10 eggs in a large measuring cup or small bowl.
- Mix the melted coconut oil (or use melted butter or another oil if you prefer) into the eggs, then mix in the vanilla.
- Mix the egg mixture into the dry ingredients.
- Fill Silicone Baking Cups with 1/3 cup batter and if you have some left, divide the rest of the batter among the baking cups. (My preferred size baking cup shown in these photos is 2.5 inches across the bottom, 3.5 inches across the top, and 2 inches high, so if your baking cups or cupcake pan is different you may need to adjust the amount of batter you use and baking time.)
- Bake 25 minutes, or slightly more, until the top of the muffin feels firm.
Serve warm, and these Low-Carb High-Fiber Grain-Free Breakfast Muffins are especially tasty cut in half and spread with a little butter if you’re not eating them in the car!
More Tasty Low-Carb Muffins:
Low-Carb and Flourless Zucchini Muffins with Pecans ~ Kalyn’s Kitchen
Low-Carb Pepperoni Pizza Egg Muffins ~ Sugar-Free Mom
Green Chile and Cheese Egg Muffins ~ Kalyn’s Kitchen
Low-Carb Savory Zucchini Feta Muffins ~ All Day I Dream About Food
Low-Carb Egg Muffins for a Grab-and-Go Breakfast ~ Kalyn’s Kitchen
Keto Lemon Sour Cream Muffins ~ I Breathe I’m Hungry
Flourless Egg and Cottage Cheese Savory Breakfast Muffins ~ Kalyn’s Kitchen
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Donna's Low-Carb High-Fiber Grain-Free Breakfast Muffins
I absolutely loved these Low-Carb High-Fiber Grain-Free Breakfast Muffins from my good friend Donna!
- 1 1/4 cups ground flaxseed meal
- 1 1/4 cups ground almond flour
- 2 1/2 T baking powder
- 3/4 cup granulated Monkfruit sweetener (or sweetener of your choice; use a little more sweetener if you prefer a sweeter muffin)
- 4 T ground cinnamon (or less if you’re not that fond of cinnamon
- 10 eggs, beaten well
- 5 T melted coconut oil (or use melted butter or another type of oil if you prefer)
- 1 T vanilla (I used Mexican vanilla)
- Preheat oven to 350F/175C. Spray Silicone Baking Cups with non-stick spray.
- Mix the Flaxseed Meal, Almond Flour, baking powder, Golden Monkfruit Sweetener (or sweetener of your choice), and ground cinnamon in a medium-sized bowl until ingredients are completely combined.
- Beat 10 eggs in a large (4 cup) glass measuring cup or small bowl.
- Mix the melted coconut oil (or melted butter or other oil of your choice) into the eggs, then mix in the vanilla.
- Mix the egg mixture into the dry ingredients until it’s well combined. This will take some stirring; make sure it is completely combined.
- Fill Silicone Baking Cups with 1/3 cup batter and if you have more batter left, divide it among the baking cups. (My preferred size baking cup shown in these photos is 2.5 inches across the bottom, 3.5 inches across the top, and 2 inches high, so if your baking cups or cupcake pan is a different size you may need to adjust the amount of batter you use and baking time.)
- Bake 25 minutes, or slightly more, until the top of the muffin feels firm. (I baked the ones in the photos for 27 minutes but they were probably done after 25 minutes.)
This recipe was adapted by Donna from Atkins: Eat Right Not Less and then tweaked several times by me when I tested the recipe with Jake and Kara.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Low-Carb High-Fiber Grain-Free Breakfast Muffins are a good breakfast idea for any low-carb diet. If you use approved sweeteners and oil these would still be a little high in fat for Phase 2 or 3 of the South Beach Diet due to the fat in the almond flour and flaxseed meal, but they could be eaten as a personal choice if you are not strictly following the letter of the law on fats. Nut flours and ground seeds are digested somewhat more quickly than whole nuts and seeds, so keep that in mind for SBD.
Find More Recipes Like This One:
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