Oat Fiber Chocolate Muffins Keto-Friendly
These are my new favorite muffins! They are low in calories, but high in fiber so be sure to drink some water. The macros are only rough estimates and are based on My Fitness Pal inputs, so they are as accurate as I can get them for now.
Servings 6 muffins
Calories 85kcal
Cost 5
Ingredients
- 2 ½ tablespoons oat fiber (not oat bran or oat flour) (18 grams)
- 2 ½ tablespoons coconut flour (18 grams)
- ¼ teaspoon xanthan gum (scant)
- ¼ cup unsweetened cocoa powder (Dutch process) (24 grams)
- ½ cup monk fruit and allulose blend (see note) (100 grams)
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 2 tablespoons unsweetened applesauce or other type fruit puree (pear, prune)
- 1 large egg (50 grams)
- 1 large egg white (30 grams)
- ¼ cup 5% Greek yogurt (56 grams)
- 2 tablespoons brewed coffee or another liquid like water
- 1 teaspoon vanilla extract
- ⅓ cup extra dark chocolate chips or sugar free chocolate chips (42 grams)
Instructions
- Preheat oven to 350 degrees. Line 4 to 6 muffin cups with paper liners. This recipe will give you 4 larger size (around 3 oz) or 6 smaller (2 oz) muffins.
- Put the oat fiber, coconut flour, xanthan gum, cocoa powder, sweetener, baking soda, baking powder, and salt in a mixing bowl. Stir until they are evenly blended, then make a well in the center.
- To the well, add applesauce, egg, egg white, Greek yogurt and vanilla. Stir the liquid ingredients together, then stir everything together until dry ingredients are moistened. Add the coffee or water and continue to stir until evenly blended. Add the chocolate chips.
- Divide the mixture between the muffin cups. If you make 4, the batter will go almost to the top and will go over a little when baking, which makes the tops fun to peel off but maybe not so pretty.
- Bake at 350 degrees F for 20 to 25 minutes or until tops are cracked and muffins appear set. Let them cool before serving. They are fine warm, but they're also good completely cool, as the chocolate resolidifies and seems more fililng.
Notes
For the sweetener you can use an allulose and monk fruit blend (best) or pure allulose powder (very good too). If using pure allulose powder, I recommend using ¾ cup rather than ½ cup since allulose isn't as sweet.
Also, I particularly like Wholesome Yum monk fruit and allulose blend. My favorite way to sweeten these is to weigh out 50 grams of Wholesome Yum monk fruit and allulose brown sugar blend and 50 grams for Wholesome Yum monk fruit and allulose powdered sugar.
Changing the Dutch cocoa to natural can affect the rise (muffins rise quickly and fall) but natural cocoa powder still produced a tasty muffin. For the applesauce, you can swap it for prune puree or just use extra Greek yogurt, though it will change the texture slightly.
Nutrition
Calories: 85kcal | Carbohydrates: 8g | Protein: 4g | Fat: 4g | Fiber: 5g