I have to say that I’m very excited about this new addition to my healthy breakfast routine. I like the occasional muffin for breakfast, but those heavy white flour, sugar-laden muffins are just too heavy to have first thing in the morning.
Like many people trying to eat healthier meals, I’ve been eating eggs, drinking smoothies, making overnight oatmeal, or sprouted whole grain toast. But I have to say I miss having the occasional pancake or muffin for breakfast.
So I am very, very excited by this recipe for healthy breakfast muffins – the master mix!
Healthy Breakfast Muffins
In my quest to make a basic muffin mix that would be low-carb and sugar-free, I started with a recipe from Mark Bittman’s How to Cook Everything.
I knew that I couldn’t just replace the 2 cups of white flour with almond flour or coconut flour, so I started playing around with a few different flour replacements until I found the mix that worked.
Using Low Carb Ingredients To Make The Perfect Muffin
Best of all, it tastes like a regular muffin! It doesn’t have that grainy texture that often happens with nut flours.
The secret is in the mixture of flours – a combination of almond flour, oat fibre (NOT oat bran), coconut flour, and unflavored protein powder. The only downside – it doesn’t rise quite as well as a regular muffin (but it still tastes good!).
With this basic mix, you can make a variety of muffins. So far I’ve made plain (which tastes sort of like a cornbread – would make a nice base for lemon poppyseed!), blueberry, and double chocolate chip.
It has been wonderful to have a muffin that tasted just like a muffin!
I plan on using this mix to make pancakes and quick breads next. I’ll be sure to share my results with you! Try this recipe for healthy breakfast muffins and you won’t be disappointed!
Some of the harder to find ingredients:
- almond flour
- oat fiber (NOT oat bran)
- coconut flour
- protein powder
Healthy Breakfast Muffins: Master Mix Recipe
These healthy breakfast muffins are a perfect get up and go. You can use the basic mix to add in new and exciting flavours and play around with different flavours and textures.
Tools & Equipment
- Muffin Tray
- Muffin cases
- Mixing Bowl
- Measuring Cups
- 1/2 cup almond flour
- 1/2 cup oat fiber
- 1/3 cup coconut flour
- 1/4 cup protein powder
- 1/2 cup xylitol
- 1/2 teaspoon salt
- 1 Tablespoon baking powder
- To make muffins:
- 2 eggs
- 2 Tablespoons melted butter
- 3/4 cup to 1 cup almond milk
Instructions For Basic Muffin Mix
Combine all ingredients and mix well.
Use right away or store in the refrigerator until you’re ready to use.
Makes about 2 cups mix.
Before using make sure you mix the mixture again before using to make sure that any of the ingredients that could have settled have been mixed back in.
Instructions For The Muffins
Preheat oven to 350 degrees. Grease a 12-cup muffin pan or place muffin liners in the muffin tray.
Create the basic muffin mix by combining the dry ingredients together.
This means adding the almond flour, oat fibre, coconut flour, protein powder, xylitol, salt and baking powder. Mix well to create an even spread of the flavours, flours and xylitol.
Add eggs, melted butter, and 3/4 cup almond milk to the dry mix (or, if you doubled or tripled the master mix recipe, use 2 cups of the basic mix).
Whisk or mix together with a spoon well to make sure each of the ingredients is well mixed in and distributed.
If you prefer a sweeter basic muffin, add another 1/4 cup xylitol.
If it still seems too thick, add up to 1/4 cup more milk.
Scoop out the mixture into the muffin pan and let sit for 5 minutes.
If you are using muffin cases look at using an ice cream scoop to get even portions across each muffin. If you don’t have a ice cream scoop, ladels work just as well.
Bake 20-25 minutes until muffins are cooked through. To really make sure they are cooked use a metal or wooden scewer to poke through the centre of the muffin.
If it comes back out and it is clean your muffins are ready. If it has some residue left on the stick the muffins require longer in the oven.
Once the muffins are cooked remove from oven and let cool in muffin pan. Alternatively, you can carefully remove the muffins from the pan and place them on a wire rack to cool, this works well if you have used muffin cases.
When muffins are cooled remove from pan.
Decorate or place on any additional flavours or toppings or store in a covered container.
Store in a covered container (refrigerate if not eating within one week).