Low-Glycemic Breakfast Muffins

Lately, I’ve been having to run out the door super early in the mornings and so I wanted to make something that  I could grab on-the-go that was filling and nutritious. Perfect for T1D’s or anyone really, my latest breakfast creation is this sugar-free, fibre-filled bran muffin that will keep you full and your blood sugars steady all morning long!

For the recipe I used apples and raspberries for a touch of sweetness, but you can substitute any fruit in place of these. Same goes for the seeds. I think next time I might try dried fig and pistachios!

Ingredients:

  • 1.5 cup oat bran
  • 1.5 cup flax seed
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 2 tsp ground cinnamon
  • 1 cup raspberries
  • 1 green apple
  • 3/4 cup almond milk
  • 2 eggs (substitute: 1 tbsp chia seed with 3 tbsp warm water, per egg)
  • 2 tsp vanilla extract
  • 4 tbsp coconut oil
  • 1/4 cup pumpkin seeds
  • 1/4 cup sunflower seeds

Directions:

  1. Mix together dry ingredients in large mixing bowl.
  2. Stir in raspberries, apples and nuts.
  3. Combine almond milk,eggs and vanilla.
  4. Stir until dry ingredients are moistened. Do not over mix.
  5. Fill greased muffin tins 3/4 full.
  6. Bake at 350 degrees F for 25-30 minutes.

Makes 18 muffins | Carb 17g | Fibre 10g

 

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