Keto Friendly Breakfast Muffins

Keto Buttermilk Bran Muffins

Keto Buttermilk Bran Muffins

Ingredients

• 2/3 cup wheat bran
• 3/4 cup plus
• 2 tablespoons (105 g) vanilla whey protein powder
• 2 tablespoons (13 g) vital wheat gluten
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1/4 cup (6 g) Splenda
• 1/2 teaspoon cinnamon
• 1/2 cup (60 g) chopped walnuts or pecans (optional)
• 1 cup (240 ml) buttermilk
• 1 egg
• 3 tablespoons (45 ml) oil
• 1 tablespoon (15 ml) blackstrap molasses

Method

1. Preheat the oven to 350°F (180°C, or gas mark 4)
2. In a mixing bowl, combine the wheat bran, protein powder, wheat gluten, salt, baking soda, Splenda, cinnamon, and nuts and stir until well combined
3. In a measuring cup, stir together the buttermilk, egg, oil, and molasses
4. Spray 10 cups of a muffin tin well with nonstick cooking spray
5. Give the wet ingredients one last stir and pour them into the dry ingredients
6. With a spoon, stir just long enough to moisten all the dry ingredients
7. Do not over-mix! The batter should look rough, and a few lumps are fine
8. Spoon the batter into the prepared muffin cups, dividing the mixture evenly (the muffin cups should be about 2/3 full)
9. Bake for 20 to 25 minutes and then turn the muffins out of the muffin cups onto a wire rack to cool

Makes 10 muffins

1. Each with 13 carbohydrates and 6 grams of fiber, for a total of 7 grams of usable carbs and 9 grams of protein