Keto Raisin Bran Muffin
Indulge guilt-free with these Keto Raisin Bran Muffins—an irresistible twist on a classic breakfast favorite, perfect for low-carb lifestyles. Made with almond flour, nutrient-packed flaxseed meal, and a hint of cinnamon, these muffins are naturally gluten-free and brimming with wholesome goodness. Sweetened with a sugar-free alternative and featuring optional unsweetened raisins for a touch of natural sweetness, they're a deliciously satisfying way to start your day or enjoy as a snack. Packed with fiber from chia seeds and offering a moist, fluffy texture thanks to almond milk and melted butter, this recipe fits seamlessly into keto diets while keeping carbs in check. Ready in just 35 minutes from start to finish, these muffins are easy to whip up and make 12 servings—perfect for meal prep or sharing. Serve warm or at room temperature, and savor every bite of these delightful keto-friendly treats!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Flaxseed meal
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 cup Unsweetened almond milk
- 3 large Eggs
- 0.25 cup Butter, melted
- 1 teaspoon Vanilla extract
- 0.5 cup Sugar-free sweetener
- 0.25 cup Raisins (unsweetened, optional)
- 2 tablespoons Chia seeds
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with 12 muffin liners.
In a large mixing bowl, whisk together the almond flour, flaxseed meal, baking powder, cinnamon, and salt until well combined.
In a separate bowl, whisk the almond milk, eggs, melted butter, vanilla extract, and sugar-free sweetener until smooth and well blended.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Gently fold in the chia seeds and, if using, the raisins, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin liners, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.2 g | 245% | |
| Saturated Fat | 45.0 g | 225% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 1877 mg | 82% | |
| Total Carbohydrate | 106.2 g | 39% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 38.2 g | ||
| Protein | 76.5 g | 153% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1248 mg | 96% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1173 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
