Low Carb Powerhouse Muffins

MuffinsI used to make 24 of these Powerhouse Muffins everyday for a restaurant-catering company I worked for and people stood in line to get them when they were delivered.  They were so good that I adapted them to low carb-and they are still so good.  I hope you’ll agree.

 

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Powerhouse Muffins
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Put Into Large Bowl In Order
  1. 2 Small Grated Zucchini
  2. 1 Small Grated Yellow Squash
  3. 1 Grated Carrot
  4. ½ C Grated Granny Smith Apple
  5. 1 C Wheat Bran
  6. ½ C Just Like Sugar
  7. ½ C Just Like Sugar Brown
  8. ¾ C Almond Meal
  9. ½ C Coconut Flour
  10. ¼ C Golden Flaxseed Meal
  11. ½ t Salt
  12. ¾ t Soda
  13. 2 t Cinnamon
  14. 1 T Orange Peel
  15. ½ C Desiccated Coconut
  16. ½ C Chopped Pecans
Mix
  1. 2 Eggs
  2. ½ C Melted Coconut Oil
  3. 1 T Vanilla
  4. 1 T Orange Extract
  5. 2 T Molasses
  6. 3 Drops Liquid Splenda
Instructions
  1. Pour wet ingredients over dry ingredients and toss until just mixed
  2. Spray a non-stick medium size muffin pan. I use a USA Crown Muffin Pan-It is the absolute perfect size for all kinds of muffins.
  3. Use a heaping, and I do mean heaping size 16 Scoop. This is a ¼ cup scoop but if you try to use a ¼ cup it will not be enough to fill the muffin-hole space and you will have extra batter-not good.
  4. Bake at 325 degrees 30 minutes then let rest 10-15 minutes on counter.
  5. Gently take out of pan.
  6. These are terrific slathered with butter for breakfast.
  7. 12 Super Healthy Medium Size Muffins
  8. 260 Calories, 6.3 Protein, 17.4g Carbs, 8.5g Fiber, 8.9g net carbs
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