Oh my! It is cool outside, and the fresh air is coming in the house, and the wonderful good fragrance of freshly made doughnuts is drifting through the house and out our window to anyone passing by. How wonderful it is to be able to bake again without having to use air conditioning to cool off the house! We actually had a frost advisory last night. It does put one in a baking mood. I am more energetic once again, and enjoying this cool weather! That's what I like about MN. If you hate the weather, it will change. Lots of variety!
These muffins are so wonderful, and so full of healthy ingredients for you instead of nutrition-less, sugar-filled doughnuts from your bakery, that lack anything in them that your body can use for good. They are low carb, gluten free, and high fiber. The original recipe for these came from Laura Dolson on about.com. I have made my own variations that worked better for me. I used a higher temperature for baking, and some other changes. So this is my variation. I also used less nutmeg than she did, and less oil, and less liquid in the entire recipe. I loved the results! This is my very favorite muffin. You can use doughnut pans if you have any, to get the doughnut shape along with the doughnut flavor. They do taste like cake doughnuts. You'll be surprised!
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* Exported from MasterCook *
Donut Muffins, LC, GF
Recipe By :Ginny
Serving Size : 12
Categories : Bread
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1 cup flax meal, Golden
1 cup almond flour, Honeyville
1 tablespoon baking powder
1/4 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
12 packets truvia -- (or 1/2 cup equivilant)
1/2 cup Torani vanilla flavored SF syrup
1/4 cup coconut oil -- melted, or butter
4 large eggs -- beaten
Mix all dry ingredients in a medium sized mixing bowl until well incorporated and all lumps are out.
Make a well in the center of your dry ingredients, and add the syrup, coconut oil, and beaten eggs.
Gradually mix the dry ingredients into the liquid until all is well incorporated. Mixture will seem too liquid, but you need to let it sit for about 3 minutes or until muffin batter consistency.
Fill each muffin cup 3/4 full. Bake in preheated 400 degree F. oven for 20 minutes. Turn out on wire rack and cool completely. Top with your favorite low carb frosting, glaze, or powdered sweetener.
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Per Serving: 169 Calories; 14g Fat (74.2% calories from fat); 5g Protein; 6g Carbohydrate; 4g Dietary Fiber
Thank you for sharing this recipe. For once, I had everything that I needed and got to try a recipe the same day that I found it.
ReplyDeleteMy husband and son were delighted with their donut muffins and can't wait to have them again.
Oh that's great Katie! Thanks for sharing that with me! Makes it worth it. :)
ReplyDeleteGinny, I'm new to baking this way, so bought my first flaxmeal and almond flour for this recipe. I'm wondering if I need to refrigerate the muffins after I make them?
ReplyDeleteI do keep them in the frig after a day. It depends on how fast you eat them. :) I am the only one in my house that eats most of the low carb treats I bake, so I do keep them in the frig or freezer so I can use them over a week or longer. They'll keep pretty well in the frig! I hope you enjoy them! :)
ReplyDeleteThis is one of the first "sweet" recipes I tried when diagnosed with diabetes 2 1/2 years ago. Today, I added fresh blueberries and baked it in a loaf pan so that I can make the servings smaller. It is fabulous this way! Thank you for all you do to make diabetes bearable for me...
ReplyDeleteLooking at the date, it must have been the first sweet thing I baked after I got the low carb eating thing down and started venturing into baking. :)
ReplyDeleteThanks for sharing with us Becky! That sounds like a great idea. I may try that some time. I'm so glad I'm able to help people! :)
ReplyDeleteAny substitute fit the syrup? I have everything except that.
ReplyDeleteStephanie, you could just add 1/2 cup water and use 1/2 cup of other sweetener that you have. The Torani syrup adds liquid so if you use another sweetener in it's place you would have to replace that with water.
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