Low-Cal Muffins/Bagels

Bran muffins--dry ingredients

1 C Bobs Wheat Bran 120 cals/16 net carbs
1/4 cup golden flaxmeal (120 cals)
1/4 cup oatfiber.
1/3 cup erythritol (I make Kevin's pseudo brown sugar E)
2 scoops (2/3 c?) protein powder(200 cals) (I used vanilla)
2 tsps glucomannan powder
1 tsp ea baking powder and baking soda
1/2 tsp salt
1/4 cup unprocessed bran fiber sprinkles (I used GG Scandinavian brand available from netrition--but All Bran or Fiber one (or none at all) would be fine
spices to taste (I used cinnamon, ginger, and pumkin pie spice)
if desired, cut up some raisins or cranberries--or could add pumpkin


Wet ingredients

1/2 cup eggbeaters (50 cals)
Caramel or any flavour Davinci's syrup (I just poured some in til it looked right--I am so bad about measuring things:blush:--probably 1/2 cup or so??)
almond milk (just til texture is right--if it looks too thick, add a little more)--classic would be buttermilk, but i did not have any--


mix and let sit a minute or so. spoon into muffin cups and bake at 350 for 10-12 minutes or so--do NOT overcook (protein powder dries out easily). I had to throw away my first batch because I overcooked--second batch was perfect!

around 500 cals for the whole batch. My batch made 12 muffins, so 40 cals per muffin

chocolate low carb low fat muffin:

DRY
1/4 cup oat fiber
2 Tbs Hersheys special dark cocoa (20 cals)
1/2 tsp baking powder
1/3 or a little less cup erythritol
1 tsp glucomannan powder

blend dry ingredients

WET
1/3 cup liquid eggwhite (30)
2 Tbs davinci SF vanilla syrup
2 Tbs hersheys sf chocolate syrup (15 cals)


mix together wet and dry and microwave for about a minute. There may be a little moist stuff on top--don't microwave until entirely dry.

Im thinking about 65 calories and 2-3 carbs for the thing. I sliced it up and topped with a little more hersheys sf syrup and it was so YUM. I think adding the glucomannan powder to the dry ingredients gave it a much moister crumb than you usually get with oat fiber--and of course cocoa acts like flour most of the time.

delicious muffin cake:

2 Tbs psyllium powder (I use trader joes)
2 Tbs oat fiber
2 Tbs erythritol
1/2 tsp baking powder
1/2 tsp glucomannan
1/3 cup eggbeaters
DaVinci syrup to make a batter (1/3 c?)

nuke 1 minute. really really great texture and so filling—

mini "bagel" using marcea's glucc/parm roll method:

Ingredients:
4 eggs
1tbsp glucomannan powder
1tsp baking powder
1 scoop (1/3 cup) protein powder (I use vanilla syntrax nectar)

Mix eggs and baking powder well. Slowly add in glucc while mixing until dough forms "waves". Then add protein powder. I added a bit of water to thin it out until it was a little thinner than funnel cake batter. Spray mini bundt pans, bagel, or doughnut pans and barely cover the bottom all the way around. A couple teaspoons maybe. Bake for about 20 min.

I got 14 of them with 28 calories, 0.11g carbs, no fiber.

This was my first attempt at chocolate fudge bars with Bulgarian yogurt (I cannot find greek around here) and glucomannan powder. I think it needs some tweaking but overall, very good.

26 calories and 1.63g total carbs per bar. Recipe makes 4 full bars.

Peach muffin cake:

Ingredients:

2 oz. mashed peach (peeled)
1 egg white (or 3 T. carton whites)
2 T. oat fiber
½ tsp. baking powder
¼ tsp. gluc powder
1/8 tsp. cinnamon
Pinch nutmeg
2 T. Davinci Vanilla (peach if you have it)

Stir well in a 1½ c. ceramic dish and MW for 1 min 30 sec. or until dry to touch in center.

1 Serving. 43 calories, .2 fat, 17.9 carbs, 11.9 fiber, 6 g NC, 4.1 protein

strawberry omm

1/4 cup oat fiber
1 tsp gluc
2 packs stevia
1/2 tsp baking powder
pinch of salt
1 egg
1 and 1/2 strawberry diced
1 cap strawberry extract
2 tbls vanilla syrup sf
1/2 TBS hwc(0ptional)
mix dry ingredients with wet and cook as you normally would

Superlow carb/calorie chocolate OMM

DRY
1/4 cup oat fiber
2 Tbs Hersheys special dark cocoa (20 cals)
1/2 tsp baking powder
1/3 or a little less cup erythritol
1 tsp glucomannan powder

Mix dry ingredients

WET
1/3 cup liquid eggwhite (30)
2 Tbs davinci SF vanilla syrup
2 Tbs hersheys sf chocolate syrup (15 cals)


Mix together wet and dry and microwave for about a minute. There may be a little moist stuff on top--don't microwave until entirely dry.

I'm thinking about 65 calories and 2-3 carbs for the thing. I sliced it up and topped with a little more hersheys sf syrup and it was so YUM. I think adding the glucomannan powder to the dry ingredients gave it a much moister crumb than you usually get with oat fiber--and of course cocoa acts like flour most of the time   

One Minute Apple Muffin:

2 T oat fiber 0 cal
1/4 t baking powder
1/4 t glucomannan 0 cal
1 egg white 15 cal
2 T unsweetened apple sauce or pumpkin puree (I use apple pomace leftover from our cider pressing. To reduce calories, you can juice your fruits, and use the juice on UD and the fiber left after juicing on DD) 10-15 cal
2 T almond milk, unsweetened (5 cals) or Davinci syrup of your choice 0 cal

Mix together very well, microwave for 60 seconds. 30-40 cals 

super low muffin:

In a microwave safe cup:
1T psyllium
1T oat fiber
1/2tsp glucomannan
1/4tsp baking powder
1/2tsp ground cinnamon (optional)
pinch of salt

Stir together.
Mix 3T almond milk and 3T s/f syrup, your flavor choice. Mix quickly into the dry ingredients and microwave for about 1 minute 15 seconds.

myplate doesn't count the calories in fiber so it shows:
13.5 calories; .5g fat; 16.4g carbs; 27.4g fiber and .33g protein.

Pumpkin OMM

2tbs oat fiber
1tbs whey protein
1t baking powder
1t konsyl psyllium powder
1tbs pumpkin
3tbs egg whites
cinnamon
pumpkin pie spice
1tbs toranis maple Brown sugar cinnamon flavor

 

chocolate muffin 

 Is about 55 calories and huge and very filling

2T oat fiber
1T cocoa
1t gluc
1t psyllium
1t baking powder
1T etherynol
1T yogurt
3T egg whites
enough water to this it out a little more. Leave the dough pretty thick.
I also added some chocolate extract and a little liquid sweetener
microwave 1 min 15 sec
it was really good.

Another low cal muffin:

2T oat fiber
1T cocoa
1t gluc
1t baking powder
3T egg whites
2T sf white chocolate toranis syrup
a little water if needed

Microwave 1.20 min, huge chocolate muffin!!! 35 calories!!!!
I dipped it in walden farms pancake syrup.

 

Pineapple Upside-Down muffins

** the info does not include the calories from the oat fiber or glucomannan since they're 100% fiber and can not be used as fuel by the body. If you want to count them, I estimate that the calories would be about 100 cals per muffin.

Makes 6 muffins @ Per muffin: 46 cals; 20.75g carbs; 10g fiber; 1.56g protein

Ingredients

3 tbsp dry Cake Mix - Angel Food
4 tbsp Oat Fiber
1 tsp Konjac Glucomannan Powder
6 tbsp Crushed Pineapple in Juice
6 tsp Ideal brown sugar sweetener (or brown sugar of your choice)
1/4 cup Liquid Egg Whites
1/3 cup water, or more
3 cherry Marischino Cherries, chopped or halved
4 drop Ez-sweetz (this was too sweet, I suggest 2 drops)

Directions

Spray a 6 muffin tin very well with butter flavor cooking spray. Divide the pineapple, sweetener and chopped cherries evenly among the tins.
Mix the cake mix, fiber and glucomannan. Mix the liquid egg whites, 1T juice from the pineapple and liquid sweetener* with 1/3 cup water and stir into the dry ingredients. Add more water if needed to achieve a batter that is thicker than a cake batter but not stiff like a muffin batter.
Spoon evenly into the 6 tins and bake at 350f for 35 minutes or until cooked through.
Let cool 10 minutes, then turn out onto a plate so any remaining liquids don't get away (lol).

*If you use something like a liquid sugar free syrup, replace the water with the same amount so you don't have too much liquid.

**Notes:
This was my first try at creating these. I think a little baking powder would improve the lightness of the batter.

 

lower oat fiber OMM:



6 T egg whites (50 calories)
1 T oat fiber
1 T Hershey's natural cocoa powder (10 calories)
1/4 C DaVinci's SF syrup (I've used banana, hazelnut, and coconut at different times--all were good)
1/4 t baking powder
1 t glucomannan powder

I've done it without the baking powder and the gluc powder and it came out fine too.

Spray the mug or bowl with Pam or similar, mix all ingredients, nuke for 2 - 2 1/2 minutes. Sometimes I take it out after 1 1/2 minutes, flip it over and put it back in for a minute

I made Shelly's OMM today for breakfast. tweaked without coco powder and more peanut flour. Here is my tweaked recipe. I the mouth feel of this muffin!! Thanks Shelly, VERY

DD OMM

Ingredients:

2 TBS peanut flour
1 TBS Oat fiber
1 Tsp baking powder
1 Tsp Gluc powder
2 TBS or more to taste SF sweetener of choice (I used DaVinci's Praline)
2 TBS granulated sweetener of choice
1 TBS Nonfat Greek Yogurt
1/4 Tsp vanilla extract
2 TBS egg beaters

Directions:

Spray a large mug or same sized container with cooking spray.
Mix all ingredients well in bowl and then put in sprayed container.
Microwave on high for 2 to 3 minutes (my micro is 700 watts so if yours in more use less time)
Let cool and ENJOY!

Nutrition Facts
Serving Size 1 Serving

Amount Per Serving
Calories from Fat 14
Calories 50

% Daily Values*
Total Fat 1.58g 2%
Saturated Fat 0.218g 1%
Polyunsaturated Fat 0.498g
Monounsaturated Fat 0.782g
Cholesterol 0mg 0%
Sodium 59mg 2%
Potassium 147mg
Total Carbohydrate 3.12g 1%
Dietary Fiber 1.2g 5%
Sugars 0.36g
Protein 5.84g

Lemon Super Low-Cal Muffin:

1/4 cup oat fiber - 0 cals
1 tsp gluc powder - 0 cals
1 tbs SF vanilla or lemon pudding mix - 5 cals
1/2 tsp SF lemon jello mix - 5 cals
1/2 tsp baking powder - 5 cals
1/4 cup egg white liquid (or could use 2 egg whites) - 25 cals
2 or 3 tbs SF Torani lemon syrup - 0 cals
A drop of Splenda if you like it really sweet
A little bit of water if needed

Mix dry ingredients together until well blended, then add egg white and syrup and stir until moist. (I do all of this in one big cappucino mug) If you are still seeing dry powder, you can add a few splashes of water as needed. Microwave on high for 1 minute to get a "cookie dough" like texture (which is how I like it), or a few seconds longer for a dryer muffin. Warning, it does get pretty dry if you leave it in the micro too long. It puffs up some while cooking but doesn't raise really high. It's dense and filling.

Apple Muffin;

Ingredients:

2 oz. mashed peach (peeled)
1 egg white (or 3 T. carton whites)
2 T. oat fiber
½ tsp. baking powder
¼ tsp. gluc powder
1/8 tsp. cinnamon
Pinch nutmeg
2 T. Davinci Vanilla (peach if you have it)

Stir well and MW for 1 min 30 sec. or until dry to touch in center.

1 Serving. 43 calories, .2 fat, 17.9 carbs, 11.9 fiber, 6 g NC, 4.1 protein


Zucchini Muffins:

Ingredients:

3 servings syntrax (3 scoops vanilla syntrax protein powder)
4 servings flax meal(1/2 cup)
3 large egg
1 tsp vanilla extract
1 large zucchini, grated
1/2 C chopped pecans
2 tsp cinnamon
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
3 tsp glucomannan powder
1/2 cup vanilla DaVincis (sugar free)
1/2 cup water (to thin out batter)

Crack the eggs in a bowl, and with a mixer, slowly add in 1/2 tsp of the glucomannan powder at a time, mix very well and the eggs should thicken up. Next add the vanilla, zucchini, pecans, cinnamon, salt, baking powder, baking soda, and DaVincis and mix well. Add the flax meal and protein powder and start mixing. The batter will be very dry at this point, and slowly add in the water while mixing to loosen it up until it is the consistency of regular cupcake batter.

Use an ice cream scoop to evenly distribute in muffin papers, should make 18, and bake for 30 minutes at *350 (check after 20 minutes because ovens vary.)

Nutritional Counts per 1/18th:
Calories:66, Fat:4.03g, Carbs:1.84g, Fiber:1.4g, Net Carbs:0.44g

Blackberry Muffins:

3 servings syntrax (3 scoops vanilla syntrax protein powder)
4 servings flax meal(1/2 cup)
3 large egg
1 tsp vanilla extract
5 oz blackberries
1 tsp baking powder
1 tsp baking soda
1/2tsp salt
3 tsp glucomannan powder
1/2 cup vanilla DaVincis (sugar free)
1/2 cup water (to thin out batter)

Crack the eggs in a bowl, and with a mixer, slowly add in 1/2 tsp of the glucomannan powder at a time, mix very well and the eggs should thicken up. Next add the vanilla, blackberries, baking powder, baking soda, salt and DaVincis and mix well. Add the flax meal and protein powder and start mixing. The batter will be very dry at this point, and slowly add in the water while mixing to loosen it up until it is the consistency of regular cupcake batter.

Use an ice cream scoop to evenly distribute in muffin papers, should make 18, and bake for 30 minutes at *350 (check after 20 minutes because ovens vary.)

Nutrition counts per 1/18th:
Calories:46, Fat:1.87g, 1.81g carbs, Fiber:1.3g, Net carbs:0.51g