Thread: Looking for low-carb bran muffin recipe

If anyone knows of a lc bran muffin recipe, please let me know!
DH and I would like to include bran muffins in our breakfast
options as the fiber would be a great help. Thanks!

I make a flaxmeal muffin which is excellent and very high fiber - would that do for you? If so I'll be happy to post it!

Char

Char,
Yes, I'll be happy to try the flaxseed muffin recipe!
However, if anyone else has a bran muffin recipe,
please do share the recipe. It's for my DH who is
also on Atkins but misses his bran muffins...

OK, here you go! These are really very much like bran muffins. I love them split and toasted with a little butter and/or SF jam....

Char's Yummy Flax Muffins
Two cups ground flax meal - depends on whom you believe! I've seen from 0 to 10 grams per cup - so let's say 20
One half cup vital wheat gluten - 12
One half cup wheat protein isolate - 1
One half cup oil, I used extra-light olive oil - 0
3 beaten eggs - 1.8
One half cup sugarfree syrup such as DaVinci - Almond, hazelnut, or vanilla are good, also Danish Pastry was excellent! - 0
4 tsp baking powder - 5
One half tsp salt - 0
One half to one cup water - 0
blueberries, raspberries, or chopped nuts if desired (add carbs if you use these)

Mix dry ingredients together. In a separate bowl, beat eggs, oil, syrup and one half cup water together. Add wet ingredients to dry and stir til blended. If too dry add up to one half cup more water.

Divide batter evenly into 18 greased muffin tins. Add a few chopped pecans or a few berries to the top of each muffin if desired. Bake in a 350* degree oven for 20 minutes or til done when tested with a wooden pick.

Worst case scenario, about 2.2 grams carbs each, if you count 10 carbs per cup of flax.

If you don't have wheat protien isolate (available at locarber.com) you can use all vital wheat gluten, adjust carbs accordingly.

I like to use the vital wheat gluten and wheat protein isolate rather than all flax meal. It makes a better textured muffin IMHO. Also adds lots of protein.The muffins are fine without the nuts or berries.

I also made a chocolate version this last time - added 2 T. cocoa powder, used DaVinci SF chocolate syrup, and 1 tsp. chocolate extract. Pretty good, next time I'll use 3 T. cocoa and a T. chocolate extract.

I also ordered some flavored extracts from Nature's Flavors - carrot cake, banana, gingerbread etc. - and I can't wait to experiment with those!

Char

Thanks very much, Char! : ) I'll let you know how they turned
out once I try them out!

You're welcome, I hope you like them!!

I first tried another flax muffin recipe that did not include the vital wheat gluten - I had to throw them out because they had a "slippery" mouthfeel that I didn't like - but I LOVE this version, and eat them daily.

I have dubbed them "Smooth Move Muffins" for reasons I won't elaborate here - suffice it to say they're good for the digestive process!

Char

Great recipe, Char! Selecting and printing...

Have you ever tried wheat bran? I bought some in the grocery store, and added it to my almond flour muffin recipe. It came out very much like a regular bran muffin. I think it could sub for the VWG in yours, maybe?

The brand I bought is Hodgson Mills, and I found it near the hot cereals. Here's the nutritionals, from their website:

Wheat Bran, Unprocessed (Millers Bran)



Ingredients:100 % Unprocessed Wheat Bran

Serving Size 1/4 cup

Servings per container 26
Calories 30
Calories from fat 0
Cholesterol 0 gm
Sodium 0 gm
Carbohydrates 10 gm
Fiber 7 gm
Sugars 0 gm
Protein 2 gm

Hmmm, no, I haven't tried that, but I might next time!

The primary reason for the VWG and/or WPI is to counteract that "slimy" feel I got from straight flax - the wheat bran just may do it, and I have lots of it!

I'll report back after I try it, I need to make some this weekend....

Char

Hmm, I thought the same thing about the bran. I can't tolerate alot of flax at once, it triggers my IBS. The flax cereal recipe that I use has one part flax to 1/2 part oat bran and 1/2 part wheat bran and doesn't give me any problems so I am going to make these muffins with 1 cup flax, 1/2 cup oat bran and 1/2 cup wheat bran and see how they come out. I'll post my results.

Cool, Esther and Char. Keep us updated!

Isn't cooking the BEST FUN!?!!!

Char

I don't have any WPI; do we think I could sub SPI instead, and not get the "slimey" mouth feel???...LOL. I made some flaxmeal muffins a few months ago, and I had to feed 'em to the birds...they just didn't meet my tastebud's requirements
Thanks,

Shelley

I also have some vanilla whey protein powder I need to use...I may try that for the WPI...whatcha think??

Thanks for the reminder to make flax muffins...have not made them for awhile and love them...my kids beg for them!

I made the last batch with all VWG, no WPI or ANY "PI" at all and they were fine.

I'm not into the soy taste much so that wouldn't be one of my first choices.

Hey, kids, it's all fun and experiments, so go for it and PLEASE post any positive OR negative results!

Char

I use whey protein in mine; I buy it unflavored (Designer brand from Vitamin Shoppe, really cheap!) so I can make anything with it. Works great.

I'll tell you one thing NOT to do...I found a low carb bake mix by Bob's Red Mill and bought it. Now, I love BRM products, and swear by them, so I did something that I never do; I bought it without reading the label. When I got it home, I saw that it had turbinado sugar and fructose in it. Aaauuugghhhh!!

Well, in the name of science, I made the muffin recipe on the back of the bag. The result? Little, tasteless cellulose sponge-like things. Horrible.

I chucked them and the rest of the bag. :(