Donna’s Low-Carb High-Fiber Grain-Free Breakfast Muffins (Video)
Donna’s Low-Carb High-Fiber Grain-Free Breakfast Muffins are a delicious breakfast treat that’s perfect to make on the weekend and eat all week!
PIN Low-Carb High-Fiber Grain-Free Breakfast Muffins!
You might have noticed that lately I’m on a 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 with her in Salt Lake City as well. And Donna is not only a very busy full-time attorney but she’s also an extremely prolific cookbook author. And 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 (affiliate link) I could not wait to try it. And of course 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 (affiliate link) of the Silicone Baking Cups I’m so fond of! And when I experimented with the recipe with Jake and Kara, we all agreed on using Golden Monkfruit Sweetener (affiliate link) 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. And we slightly increased the amount of vanilla in our final version as well.
Donna’s Low-Carb High-Fiber Grain-Free Breakfast Muffins have ingredients that are 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 also 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! Check out Low-Carb and Keto Grab-and-Go Breakfasts for more tasty grab-and-go breakfast ideas! 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!
What ingredients do you need for this recipe?
- ground Flaxseed Meal (affiliate link)
- Almond Flour (affiliate link)
- baking powder
- Golden Monkfruit Sweetener (affiliate link)
- ground cinnamon (affiliate link)
- Coconut Oil (affiliate link)
- vanilla (I used Mexican vanilla)
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 (affiliate links).
- Beat 10 eggs in a large measuring cup or small bowl.
- Mix the melted coconut oil (affiliate link) (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 (affiliate link) 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!
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 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 (see notes)
- 4 T ground cinnamon (or less if you're not that fond of cinnamon
- 10 eggs, beaten well
- 5 T melted coconut oil (see notes)
- 1 T vanilla (I used Mexican vanilla)
- Preheat oven to 350F/175C. Spray Silicone Baking Cups (affiliate link) 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. (affiliate links)
- Beat 10 eggs in a large (4 cup) glass measuring cup or small bowl.
- Mix the melted coconut oil (affiliate link) or 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 (affiliate link) 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.)
Use the sweetener of your choice; you might want to use a little more sweetener if you prefer a sweeter muffin.) If you don't have coconut oil use melted butter or another oil of your choice.
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.
Amount Per Serving: Calories: 252Total Fat: 20gSaturated Fat: 7gUnsaturated Fat: 12gCholesterol: 155mgSodium: 368mgCarbohydrates: 7.3gFiber: 6gSugar: 2gProtein: 10g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
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.
40 Comments on “Donna’s Low-Carb High-Fiber Grain-Free Breakfast Muffins (Video)”
These were sooooo good! Added a couple of tablespoons of peanut butter to offset the couple of tablespoons of oat fiber I added but otherwise, changed nothing! A keeper for sure!
So glad you enjoyed! And I am intrigued by the addition of peanut butter!
Just wanted a bit of extra “liquid” to offset the soaking up liquid power of the oat fiber (that I am trying desperately to develop a taste for with mixed results!) but didn’t want more oil. Worked out REALLY well!
Thanks for sharing that tip!
Wow, these were YUM! I followed the recipe to a T 🙂 Although, I also ended up with about 6 extra muffins and to those I added a handful of Lily chips – so good!
So glad you enjoyed! I am puzzled about why you had extra, but glad they were good.
Maybe when I let the batter rest, all that baking powder went to work and inflated it. I am not complaining! 🙂
Okay, good to know!
I just tried these and used 2.5 tablespoons of baking powder, against my better judgment. Are you sure this shouldn’t be 2.5 teaspoons? My batter increased in volume so much that I have enough to fill twenty four muffin cups (the same size muffin cups you used). I did use Swerve brown sugar replacement, and I’m not sure that it would cause this. I’ve baked successfully with it a few times now.
I was probably impatient with my first comment because I was so puzzled by the amount of baking powder. BUT the muffins turned out very nicely. They have a great, bread-like texture, which is something I miss following a keto diet. They are delicious with some butter on top and provide a nice healthy little boost of fiber.
I’m still puzzled by the sheer amount of baking powder – my batch did yield two dozen muffins. But I thank you for the recipe, Kalyn!
Lori, I was completely sure it was a mistake when I made them the first time too. But I’ve made them several times and they work perfectly with that amount. And my friend Donna adapted it from a mug muffin recipe in the Atkins cookbook that made one muffin and used 1/2 tsp. baking powder.
And you were not impatient at all, no worries!
Some people are not experienced cooks, so I am pretty sure that’s why they don’t know.
Is that “Capital T” teaspoons or Tablespoons?
T = tablespoon; tsp. = teaspoon. This is used in all my recipes.
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.
Best muffins ever…
Would have shared a photo if I could have
Thank you for sharing
So glad you enjoyed them so much!
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.
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.
Hi Cynthia. So happy to hear you enjoyed them. I am eating them for breakfast nearly every day now!
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.
Thanks for that information!
See my note below about how Yummly works.
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.
Thanks for sharing! Does it keep long?
I would freeze them if you need to keep them for more than a few days. They really freeze beautifully.
This looks so good! What a yummy and healthy breakfast meal prep!
Thanks Suzanne, glad yo like it!
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.
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.
Great recipe. Definitely going to try this low-carb muffins.
Hope you enjoy as much as I did!
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!
Thanks Lydia; hope you enjoy! I think you will.
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.
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!
Donna, thank you again! I am so glad they made you think of me, because I LOVED them!