5/13/14

Low Carb, Sugar Free Muffins - (good replacement for corn muffin or donut or breakfast muffin)




I ALWAYS tell readers to "Play With Your Food".  It's the theme of this site... because this site is primarily for me and my kids.  My oldest daughter and I always improvise and substitute as we cook and bake.   It's a couple tiny improvisations that can change this recipe from a muffin similar to a corn muffin that would be good with a chili or soup to a breakfast muffin (I dunked mine in sugar free syrup this morning for breakfast!) or a donut by adding just a smidgen of nutmeg.

As always with low carb and sugar free baking... the brand makes a difference.  Not only in carb counts but in texture, taste and unfortunately, how your final product turns out.  So I know what I used... and LOVE LOVE LOVE these little muffins but the taste will be different with different products.

Mini Muffins

2/3 c low carb baking mix*
1/2 c coconut flour
2 scoops vanilla whey protein
1 t salt
1/2 t baking soda
1/2 c Ideal Brown Sugar Substitute
1/2 c Ideal Sugar Substitute Granules
2 T oil
1/2 c cream
1 c unsweetened almond milk
1 T vinegar, white
1 t vanilla
1 egg

Mix all with a wooden spoon just until incorporated and smooth.  Do not over beat.  For waffles, heat your iron and pour into the slots and make according to directions.  For muffins, heat your oven or mini countertop cupcake maker.
If you want them to be similar to corn muffins, you can cut back on the sugar substitute by 1/4 cup.
For a sweeter breakfast muffin keep the recipe as written.
For a donut style muffin add about 1/8 - 1/4 t ground nutmeg.

I baked mine in a mini cupcake maker about 4 minutes or until the centers were done and they were golden brown.  Removed to a baking sheet to cool a little bit.  I enjoyed 3 then put the tray in the deep freezer to freeze before popping them into a gallon sized Ziploc to store in the deep freeze and take out to use when I want.  I had 3 more this morning dipped in sugar free pancake syrup.  Delicious!  




*My original recipe for these as waffles called for 1 c Now Brand Gluten Flour and 1/2 c coconut flour.  I don't have gluten flour right now so instead I used my own 'Faux' Atkins Baking Mix.

Back in the early to mid 2000's, you couldn't find any low carb baking mixes except through Atkins and I didn't have money to buy Atkins brand things so I never bought it.  Instead, I started to mix up my own;   1 cup soy flour, 2 cups soy protein isolate, 2 T baking soda and 1 t salt with 2 T Splenda.   Through the years more products have become available so I replaced my homemade Faux Atkins Mix with different products but I always have this dry mix on hand in a glass Mason jar in my freezer.

Faux Atkins Baking Mix

1 c soy flour
2 soy or whey protein isolate (I used vanilla Isopure Whey Protein Powder)
2 T baking soda
1 t salt
2 T Splenda (now there are many natural sweeteners and I will use Ideal for my next batch)






I baked in a mini cupcake maker - about 4 minutes.

I keep these in the freezer in a Ziploc and remove the ones I need.

Products used in this recipe:
Ideal Sweetener
Ideal Brown No Calorie Sweetener
Coconut Secret Raw Coconut Flour
Natures Best Isopure Zero Carb Protein - Creamy Vanilla 3 Lbs
Bob's Red Mill Organic Soy Flour
Mini Cupcake Maker






          


You can also find these products from Netrition (link to the right or the bottom of the page).  I buy from both Netrition and Amazon regularly.  I trust and like both.



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