What if I told you I made low-carb muffins that are high in protein, high in fibre, contain 0 added sugars and actually taste GOOD? Like not just “okay they are alright for being healthy” kinda good but rather, good as in “wow these are delicious I could eat the whole plate right now…but like I won’t(okay maybe just 2…)”.
Would you believe me?
I wouldn’t…but yet, here we are.
These are insanely easy to prepare and only take 15min to bake. They are soft, chewy, NOT DRY and taste like a muffin should taste. (I should mention, adding a big pat of butter and a side of coffee with cream also doesn’t hurt).
If you haven’t tried them yet. Please do so now!
- 1 cup(112g) almond flour
- 1 scoop(35g) plain or vanilla protein (I actually used this one, which bakes great!)
- 1/4 cup splenda (or another sweetener that measures like sugar)
- 2 1/2 tbsp truvia (or 3x the amount of another sweetener that measures like sugar)
- 1 tbsp vital wheat gluten(optional, gives baked goods a similar texture to that of white flour without adding additional carbs, do not use if gluten-free)
- Pinch of xanthan gum(use 1 1/2 tsp if not using vital wheat gluten)
- 1 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup(60g) unsweetened vanilla almond milk OR heavy cream for a richer muffin (room temperature)
- 1/4 cup(60g) vitafiber syrup (room temperature)* –See below for a note on this
- 1/4 cup melted coconut oil
- 2 eggs (room temperature)
- 1/2 tsp vanilla extract
- 3 1/2 tbsp sugar-free chocolate chips (I use these)
- 1/2 oz chopped pecans
- Pre-heat your oven to 400*F.
- Line a muffin tin with 9 liners. Spray the liners/grease with coconut oil.
- In a large bowl combine all of your dry ingredients(aka everything up until salt!)
- In another medium micowavable bowl, melt your coconut oil.
- Add the rest of your wet ingredients to the warm coconut oil (everything being room temperature is important to keep the coconut oil from hardening) and whisk well.
- Add the wet ingredients into the larger bowl of dry and stir until a smooth almost pancake-like batter begins to form.
- Stir in 2 tbsp(30g) of your chocolate-chips along with your pecans, reserving 1 1/2 tbsp of chocolate chips for the tops of your muffins(optional).
- Using a muffin scoop, evenly disperse the batter into the 9 muffin cups, top with the remaining chocolate chips and place in the oven.
- Bake at 400* for 5min then decrease the temperature to 375* and continue baking for another 10-12minutes or until a toothpick comes out clean(Don’t over-bake!)
- Remove from the oven, let cool for 3-5min and then remove the muffins and place them on a wire rack to finish cooling. (Or dig in immediately if you don’t mind a little muffin sticking to the wrapper…a hot muffin with a pat of butter is delicious if you are impatient like me!)
- Once cooled, store in an air-tight container for up to 5 days on the counter or freeze for future use! Enjoy!
Nutrition per muffin(1/9th of recipe): 16.5F/3.4C(NET)/8P & 8g fibre
*NOTE*: If you do not have Vitafiber syrup you can try subbing an extra 1/4 cup of almond flour + 2 tbsp of almond milk. (Vitafiber is what provides the beautiful brown tops on these muffins and adds a light sweetness so just be aware when removing it that it may change the texture and taste of the final outcome a bit!)