Low Carb Doughnut Muffins (gluten-free, nut-free, soy-free)
This vegan keto coffee cake muffin is the perfect breakfast for a relaxing Sunday morning. It's gluten-free, nut-free, dairy-free, soy-free, egg-free, sugar-free, low-carb and super delicious, while boasting a full day's serving of omega-3 fatty acids, and loads of fiber.
Servings 4 muffins
Calories 105kcal
Ingredients
Wet Ingredients
- 1/2 cup plus 2 tbsp (150ml) unsweetened nondairy milk
- ¼ cup 28g ground flax
- 1 tbsp melted coconut oil
- 2 tbsp granulated sweetener
- 1 tsp vanilla
Dry Ingredients
- ¼ cup coconut flour
- 1 tsp baking powder
- ½ tsp cinnamon
- Pinch nutmeg
- Pinch salt
Instructions
- Preheat oven to 375F (190C) and prepare 4 wells of a muffin tin (or use a silicon pan!).
- Whisk together wet ingredients, and let rest for about 10 minutes, until the flax thickens a little.
- In a small mixing bowl, whisk together all dry ingredients.
- Stir dry ingredients into wet, and mix together completely.
- Portion out the batter into the muffin pan.
- Bake for about 30 minutes, until a knife inserted comes out clean.
- Remove from the oven and let cool before removing from the pan.
Nutrition
Serving: 1 | Calories: 105kcal | Carbohydrates: 1.9g | Protein: 2.4g | Fat: 8g | Fiber: 4.5g