(Almost) Grain-Free, Sugar-Free, Low-Carb Bran Muffins Recipe (GF)
This morning, I whipped up a batch of these. It was my hope to make a gluten-free, low-carb muffin that everyone in our family can eat. Both Fiala and I are on a super-low carb, no-starch, sugar-free diet to combat Candida. The results were quite successful, both in taste, and in the fact that these are quite bread-like, but super-low carb. The tops brown nicely, and have a nice crust. The insides are moist without being soggy or gummy. The muffins hold together nicely — they aren’t crumbly.
Those who can eat sugars in our family slathered on some raw, local honey. Those who couldn’t (Fiala and me) still relished our tasty muffins with a pat of butter.
Since I used garbanzo flour, these aren’t quite Paleo-compliant, if you’re on a Paleo diet. I’m mostly Paleo, but I do use a bit of dairy and I still love my legumes. 🙂 For the curious, quinoa is considered a seed, as is guar gum.
Small disclaimer: This recipe uses rice bran, which is from a grain. If you want to be 100%, completely grain-free, you’d have to double the flax seed meal or something like that… Flax seed meal can mess with the texture and moisture of a recipe, so proceed with caution.
OK, second small disclaimer: The only thing that I’m really not pleased about is the fact that these stick to the paper liners. If I had some silicone muffin “tins”, I think these would be a good candidate.
Per muffin: 7.8 grams net carbs, with an additional 4.8g dietary fiber.
Grain-Free, Sugar-Free, Low-Carb Bran Muffins (GF)
Click here for a printable PDF
makes 12 muffins
- 1 cup garbanzo flour
- ½ cup almond meal
- ½ cup coconut flour
- ¼ cup quinoa flour
- ¼ cup flax seed meal
- ¼ cup rice bran
- 1 tsp guar gum
- 1 tsp ground cinnamon
- ¾ tsp baking soda
- ½ tsp sea salt
- ¼ tsp cream of tartar
- 4 level scoops dried stevia extract (I use stevia from Trader Joe’s. Each serving is a tiny, 45mg scoop. If you’re using stevia drops or another form of stevia, adjust as necessary, and make sure if you use any form of liquid stevia to add it with the wet ingredients, below.)
- 2 large eggs
- ½ cup plain, whole milk (REAL) yogurt
- 1½ cup water
- Line a 12-cup muffin tin with paper liners.
- Preheat oven to 375°F/190°C.
- In a large bowl with a whisk, combine all dry ingredients well.
- Add the wet ingredients and stir briskly to combine well.
- Using a ¼ cup measure as a scoop, and using a silicone spatula as an aid, place a gently rounded ¼ cup measure of batter in each muffin liner.
- Bake for 22-24 minutes, or until lightly browned, and the tops of the muffins don’t feel spongy.