Low Carb, High Fiber Theme-And-Variations Pumpkin Muffins

Total Time
31mins
Prep 6 mins
Cook 25 mins

This is a revision of previous recipes I've posted and I think this recipe's the best, so far. These are moist, healthy, substantial and they're 'total money' with cream cheese or nut butter for a fast breakfast. Note: I use almond milk in these to cut the carb count - the recipe works with any milk or, if you don't need to boost the protein, use water in place of milk. You may also vary the grains/bran/flours to suit your needs, preference, and what you have in your cupboard. If you need to stretch the recipe, you can add more liquid and more bran/grains/flour. This is a very forgiving recipe. For instance: substitute garbanzo flour for the soy flour, oat bran for the wheat bran, whey powder for the flour. Also, the lemon juice/soda helps these fiber-rich muffins rise. Bonus: it takes less time to prepare the batter than it takes for the oven to preheat.

Ingredients Nutrition

Directions

  1. Preheat oven to 365.
  2. Grease 18 muffin cups. I use silicone muffin pans.
  3. In the bowl of a food processor or mixer add all the ingredients except for the flour, meal, and bran. Mix until thoroughly blended.
  4. Add the fruit and nuts and pulse/mix briefly.
  5. Add the flour, meal, bran and mix until just blended.
  6. Scoop into greased muffin cups and bake for 23-25 minutes.
  7. Variations: any milk will do in place of almond milk. If you aren't too concerned about the net carb count, these are good with dried cranberries, chopped apple, raisins, or chopped ginger. Use any chopped nut you please. Or sunflower seeds. Or not.
  8. In place of the soy flour, you may use a cup of low-carb baking mix. Just reduce the salt and the baking powder by half.