There is no need for a long-winded intro here, these muffins are not only high in fibre (thank you, ground flax), but they are also super tasty! Funnyman loves them any time of the day so I freeze a batch when I bake them. If he isn’t enjoying them as a sweet breakfast option, he enjoys them as an after-dinner treat: He slices them in half, heats them a little in the microwave, then drizzles some double cream over: just lovely …
Preheat the oven to 160°C / 320°F. Line a muffin tray with 10 tulip paper baking cases. (NOTE: You could use smaller cupcake cases, but you may have more mixture than needed. This is not a bad thing - it just means you could get away with making 11-12 cupcakes instead of 10 muffins. However, the macros are calculated that this recipe makes 10.)
Melt the unflavoured coconut oil in a small pan on the stove top over low heat. Set aside to cool a little.
Whisk the eggs, sour cream and liquid stevia very well in a bowl.
Combine all the remaining 'dry' ingredients in a separate bowl. Once all your prep is done, this is what you should have ready:
Use a dry whisk to combine the dry mixture, ensuring the powders have been evenly distributed. Once the melted coconut oil has cooled a little, whisk it into the egg mix.
Pour the egg mixture into the bowl of dried mixture.
Combine well until it comes together as a wet, pretty 'runny' mixture.
Divide the mixture between the 10 muffin paper cases and bake in the oven for 10 minutes.
After 10 minutes (without opening the oven door), reduce the oven to 140°C / 285°F and bake for an additional 15-20 minutes or until a cake tester inserted into the centre comes out clean. (If you are like me and do not want the tops to darken too much, gently lay a sheet of tin foil over the muffin tray after the first 15 minutes, but do so quickly to avoid too much heat leaving the oven.)
Remove the tray from the oven and set each one aside to cool on a cooling rack before tucking in!
The full macro-breakdown (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest). There is also a comment facility, so do let me know how you get on...
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Macro Details per serving
Nutritional Information per serving
Calories 241Kcal / 1008kJ
Fat 23g of which saturates 9.9g Carbohydrates 2.8g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 1.2g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 2.8g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
Sesame (may be found in some brands of flaxseed) Soya (may be found in some brands of flaxseed)
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.