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!
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!
- 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.