Making baked goods that have a texture similar to wheat based foods has been a challenge. Most recipes call for a blend of almond and coconut flour that is held together with a rather large number of eggs. To me the baked items, such as muffins, are often quite moist and taste kind of egg-ish. Then I found a bake mix recipe and all that changed. The addition of ground oats really made quite a difference with the texture. While this recipe is much lower than recipes using wheat flour it still contains a moderate amount of carbs for each muffin.
Pumpkin Muffins
2 1/4 cup of Lower Carb Bake Mix
4 eggs
1/2 cup Splenda for baking (3/4 cup if you like sweeter muffins)
1/3 cup canola, olive, butter or coconut oil
1 cup canned pumpkin (not pumpkin pie filling)
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
Preheat oven to 350F.
Grease your muffin tins or use muffin/cupcake liners.
In a large bowl combine the baking mix, splenda, ground cinnamon, baking soda, salt and nutmeg. Make a well in the center of the mix. Add the eggs, oil/butter and the canned pumpkin. Gently whip to blend wet ingredients and then blend with dry ingredients. Once well combined spoon mixture into muffin tins. Bake for 20 minutes or until a toothpick inserted into the muffins come out clean.
Makes 12 muffins
Total calories: 133
Fat: 15 grams
Net Carbs: 8.5 grams
Protein: 2.3 grams
If you give this recipe a try let me know how you like the texture. Do you use any other type of low carb mix or blend for baking? What’s your favorite?
















