Buttermilk Bran Muffins Recipe - Low Carb & Healthy
Low carb recipe for Buttermilk Bran Muffins which belongs to the Breads recipe category.
- cup wheat bran
- cup plus
- 2 tablespoons (105 g) vanilla whey protein powder
- 2 tablespoons (13 g) vital wheat gluten
- teaspoon salt
- 1 teaspoon baking soda
- cup (6 g) Splenda
- teaspoon cinnamon
- 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
Preheat the oven to 350F (180C, or gas mark 4).
In a mixing bowl, combine the wheat bran, protein powder, wheat gluten, salt, baking soda, Splenda, cinnamon, and nuts and stir until well combined.
In a measuring cup, stir together the buttermilk, egg, oil, and molasses.
Spray 10 cups of a muffin tin well with nonstick cooking spray.
Give the wet ingredients one last stir and pour them into the dry ingredients.
With a spoon, stir just long enough to moisten all the dry ingredients.
Do not over-mix! The batter should look rough, and a few lumps are fine.
Spoon the batter into the prepared muffin cups, dividing the mixture evenly (the muffin cups should be about 2/3 full).
Bake for 20 to 25 minutes and then turn the muffins out of the muffin cups onto a wire rack to cool.
Each with 13.5 carbohydrates and 6 grams of fiber, for a total of 7.5 grams of usable carbs and 9 grams of protein.