Gluten Free Low Carb "Bran" Muffins

Bran muffins were all the rage about 30 years ago. At that time they were dense, moist and super sweet but not really healthy. I was thinking of those yummy muffins a few days ago, so I decided to make a gluten free and low carb version. These muffins bring back wonderful memories of my mom and I baking bran muffins together.

For fun, I decided to bake some of the batter in hollowed out orange halves and the result was spectacular! The muffins absorb some of the orange flavor and additional moisture from the shell. These are great for company or just to enjoy because you are worth it! They can be peeled or eaten from the shell with a spoon.

Gluten free Low Carb "Bran" Muffins 2.03 net carbs per muffin with raspberries. 1.68 net carbs without raspberries. 1 cup ground flax seeds (flax meal) (I used this brand) 2/3 cup scooped almond flour (I use this brand) granulated sweetener equivalent to 6 tablespoons sugar (I used 3 tbsp. Pyure) 1 tsp. ground cinnamon 1 tsp. non-GMO, Gluten free (I use this brand) and grain free (if needed) baking powder 1/2 tsp. baking soda 1/4 tsp. unrefined sea salt (I use this brand) 1/2 cup unsweetened almond milk or any unsweetened plant based milk (at room temperature if using coconut oil.) 1 lg. egg, at room temperature 1 tbsp. melted coconut oil or a neutral flavored oil 1 tsp. vanilla extract 1/4 cup dried unsweetened raspberries, broken into smaller pieces, optional (I used Target's brand but this brand works too.) Orange Shell Muffin "Cup" Variation 4 lg. navel navel oranges, cut in half, scoop out the fruit so only the shell remains (save fruit for another use.) 1. Preheat oven to 350F. Grease 7 muffin cups or line with parchment paper or for the orange shell variation, spray inside of orange shells with cooking spray. Set aside.

2. In a medium bowl, combine flax, almond flour, sweetener, cinnamon, baking powder, baking soda and salt; mix to combine. 3. In a small bowl, combine milk, egg, oil and vanilla; beat well. Pour into dry ingredients and whisk or stir to mix thoroughly. Spoon or scoop about 1/4 cup into each liner or orange shell. If using orange shells, place in a rimmed baking pan or large muffin tin. Bake 20-27 minutes or until a wooden pick inserted in center tests clean. Let cool in pan 5 minutes before removing to wire rack to cool. Store leftovers in a covered container in the refrigerator, keeping them in the orange shells, if you used that variation. Servings: 7-8 Nutrition Facts based on 7 muffins. Serving size: 1/7 of a recipe (1.9 ounces). Nutrition information calculated from recipe ingredients. Amount Per Serving Calories 164.61 Total Fat 13.86g Saturated Fat 2.29g Cholesterol 26.57mg Sodium 232.24mg Potassium 12.38mg Total Carbohydrates 8.29g Fiber 6.26g Sugar 0.77g Protein 6.64g