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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!

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Donna's Low-Carb High-Fiber Grain-Free Breakfast Muffins found on KalynsKitchen.com

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!

Donna's Low-Carb High-Fiber Grain-Free Breakfast Muffins found on KalynsKitchen.com

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.)

  1. Preheat oven to 350F/175C.
  2. Mix together Flaxseed MealAlmond Flour, baking powderGolden Monkfruit Sweetener (or sweetener of your choice), and ground cinnamon in a medium-sized bowl.
  3. Beat 10 eggs in a large measuring cup or small bowl.
  4. Mix the melted coconut oil (or use melted butter or another oil if you prefer) into the eggs, then mix in the vanilla.
  5. Mix the egg mixture into the dry ingredients.
  6. 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.)
  7. Bake 25 minutes, or slightly more, until the top of the muffin feels firm.

Donna's Low-Carb High-Fiber Grain-Free Breakfast Muffins found on KalynsKitchen.com

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!

Ingredients:

  • 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)

Directions:

  1. Preheat oven to 350F/175C. Spray Silicone Baking Cups with non-stick spray.
  2. Mix the Flaxseed MealAlmond Flour, baking powderGolden Monkfruit Sweetener (or sweetener of your choice), and ground cinnamon in a medium-sized bowl until ingredients are completely combined.
  3. Beat 10 eggs in a large (4 cup) glass measuring cup or small bowl.
  4. Mix the melted coconut oil (or melted butter or other oil of your choice) into the eggs, then mix in the vanilla.
  5. Mix the egg mixture into the dry ingredients until it’s well combined. This will take some stirring; make sure it is completely combined.
  6. 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.)
  7. 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.)

Notes:

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.

All images and text ©

Donna's Low-Carb High-Fiber Grain-Free Breakfast Muffins found on KalynsKitchen.com

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:
Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. (New recipes won’t show up in Yummly right away and information there is not always 100% accurate.) Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Donna's Low-Carb High-Fiber Grain-Free Breakfast Muffins found on KalynsKitchen.com

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39 comments on “Donna’s Low-Carb High-Fiber Grain-Free Breakfast Muffins”

  1. C’mon t = tsp and T= tbsp. is basic cooking skills.

  2. Is that “Capital T” teaspoons or Tablespoons?

  3. Kalyn..I love these muffins.  It seems they have too much oil for me.  They are about 200 calories each. What will happen if I reduce the oil by half?  Thanks.
    Cynthia 

    • I’m glad you like them. I’m afraid I’m not nearly good enough at baking to guess what will happen if you change the proportions in the recipe. Try it and see; that’s the only advice I can give.

  4. Best muffins ever… 
    Would have shared a photo if I could have
    Thank you for sharing

  5. I just made these and thought they were quite good. The texture was spot on; just like traditional muffins. They remind me somewhat of bran muffins. Mine did not “sink” at all. I buzzed the flax seed meal in my mini-prep per a recommendation from another blog who says that improved texture in low carb baked goods. Other than that I made them exactly as you did. I got sixteen muffins and I filled by silicone cups to the top. Maybe my muffin cups are slightly smaller than yours.
    thanks so much for posting the recipe.

    • So glad you had good luck and enjoyed the recipe. I heard from someone else whose muffins didn’t sink and she also used slightly smaller muffin cups.

      • I have not made these but on a typical cupcake, if you bake them at 25 degrees F higher than called for, the muffins will have a dome on them.

      • These are definitely not typical cupcakes, but I will try that next time I make some!

  6. Hello!  I just made these wonderful muffins and they turned out GREAT!  I’m always looking for a low carb breakfast that’s not eggy and these muffins are surprisingly good.  Thank you for sharing.

    Cynthia 

  7. Hi Kalyn! These muffins sound amazing and I would love to try them, I would love to make them for my husband too, but he’s allergic to almonds and hazelnuts. Do you have any alternate flour suggestions?

    • Sorry, but I am not that much of a baker and wouldn’t begin to know what other flours might work. The only thing I could say it to experiment with substituting other nut flours you know he can eat. And if you find one that works I would love to hear about it!

    • I didn’t try it with this recipe but I have substituted sunflower seed flour for almond flour on some recipes for success. It is a common sub for those with tree nut allergies.

  8. Impossible to find on Yummly!

    • Robin, once you have an account at Yummly, you click the yum button on my site, which takes you to that recipe, then click the recipe to see the nutritional info. However, Yummly takes a few days to calculate the nutritional info and it is not always accurate with recipes like this with more obscure ingredients. I am only offering it as an option that sometimes does work perfectly, once the recipe has been indexed by Yummly, but it’s not perfect in every case. And obviously if I could snap my fingers and calculate nutritional info on more than 2,000 recipes I would add it immediately.

  9. Sorry. Didn’t see previous post. I will look for the recipe someplace.

  10. Thanks for sharing! Does it keep long?

  11. This looks so good! What a yummy and healthy breakfast meal prep!

  12. Do you think if adding nuts to this recipe would any measurements need to be changed?

    • I think adding nuts would be great as far as the flavor of the muffins. But I’m not a good enough baker to know how it would change the baking properties or texture of the finished muffin. I do think you’d run into problem with the muffin cups if you add too many nuts, they might run over the top when they rise. I might omit 1/4 cup of the flax seed meal if you wanted to add some chopped nuts, but that is purely a guess as to what might work!

      If you do try it and get a good result I’d love to hear back about what you did.

  13. Where do I find the nutritional value for these muffins?

    • I am currently not able to add nutritional information to the site. More than a year ago I switched my site to WordPress, which created the need to edit by hand to add more than 2,000 recipes to the preferred format for google. I have been working on that (with three assistants) for more than a year, so there is no possibility of me being able to calculate nutritional information until that project is completed. And I know that once I start doing nutrition info on one recipe people will expect to see it on every recipe, which is why I have decided to keep these two projects completely separate.

      If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information. That’s all I am able to do at this time.

  14. Great recipe. Definitely going to try this low-carb muffins.

  15. I think most of the muffins I buy at a bakery are too sweet, so I’m definitely going to try these less-sweet muffins. What a great breakfast!

  16. Can this recipe be made without the added sweetener?

    • I would say no. Not only would the volume be off, but even if you replaced the 3/4 cup sweetener with one of the other dry ingredients, I don’t think this would taste good without some kind of sweetener.

  17. The reason I recommended these to you – aside from the health benefits – is that they fit right in with your blog. Your food is not just healthy – it is delicious and so memorable! Thank you, my friend, for many good times and good recipes!

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