"Bran" Breakfast Muffins
Happy Friday! It's #FreeRecipeFriday! So, today I'm bringing you my Keto friendly, grain and gluten-free take on one of my favorite Breakfast Muffins: Bran! I have always loved the simple, mildly sweet whole grain texture that Bran muffins impart.
These Bran Muffins are lighter in texture than "traditional" Bran Muffins, but feature the same hearty whole grain mildly sweet flavor that Bran is known for. These are absolutely delicious with a small amount of raisins or plums added, snipped in half and plumped up in water first ( if your daily carbohydrate allowance will fit this addition).
I hope you enjoy this easy, simple recipe for Breakfast, Brunch or any occasion that you need a hearty and delicious gently sweet muffin.
Courtney's Easy Keto "Bran" Breakfast Muffins©
Recipe Makes 9 Muffins
•1/2 Cup Blanched Fine-Milled Almond Flour
•1/2 Cup Oat Fiber (I use and recommend Honeyville or THM Brand)
•1/3 Cup Brown Flaxseed Meal
•1/4 Cup Golden Flaxseed Meal
•1/2 tsp Baking Soda
•1 tsp Baking Powder
•Pinch of Mineral Salt
•1 T. Cinnamon
•Pinch of All-Spice
•1 C. Granular Sweetener ( I used 3/4 C. BochaSweet blended with a large pinch of Stevia)
•1 tsp. Maple Extract
•1 tsp Blackstrap Molasses
•2 Large Eggs
•2 T. Heavy Cream
•3 T. Water
•2.5 T. Butter (Melted and semi-cooled)
Heat oven to 350°.
In one bowl, thoroughly combine all dry ingredients except for sweetener. In separate bowl, combine all liquid ingredients until thoroughly blended. Now hand stir in sweetener until well combined. Create a "well" in your dry mixture, and pour in your liquid mixture. Gently stir with a spatula just until well blended.
Divide evenly among 9 parchment lined (and then oil sprayed) muffin cups. Allow batter to "rest" in muffin cups for at least ten minutes. Bake ( watching closely) for 15-22 minutes.
Remove from oven and allow to cool completely on a cooling rack before serving.
Serve topped with butter and enjoy!
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