Looking for a keto muffin that isn’t made with coconut or almond flour? Well I got you covered with these amazing oat fiber muffins!
There’s a few things I should mention before getting into the recipe though – because if you’re new to baking with oat fiber – it can be daunting (TRUST ME, I tried a LOT of recipes before I knew how to handle this stuff).
From the outside, oat fiber looks and feels a lot like regular wheat flour (with just a slight colour difference).. but using it in baking – it’s incredibly similar to coconut flour. It can hold a TON of liquid. Approximately seven times it’s weight!
But that’s where one issue I have with oat fiber comes in.. it will hold a ton of liquid but it also sucks in any flavour. A tsp of vanilla? Can’t taste it. That’s why when you need a flavour for this stuff – you need a big flavour. For these muffins, I used a LOT of chocolate chips. I also used a lot of vanilla but I can understand why some people would avoid using this much as it can be pricey, especially the real stuff)
If you omit the chocolate chips – it’s more like corn bread/biscuit and could be good for biscuits and gravy!
Now this recipe is fairly similar to my oat fiber pancake recipe (which is super fluffy and delicious you should try them) so I knew when I made those – they should be made into pancakes!
I hope yall enjoy!!
Oat Fiber Muffins || Chocolate Chip
Oat fiber muffins are the perfect morning snack. They can be made into any flavour! These chocolate chip ones are my favourite!
- 1/2 cup (60g) oat fibre
- 1/2 tsp xanthan gum
- 3/4 tsp baking powder
- 3 eggs
- 1 tbsp whey isolate (optional)
- 2 tbsp sugar substitute
- 2-3 tbsp heavy cream (or half'n'half / single cream)
- 1 tbsp vanilla
- 1/3 cup (85g) greek yogurt
- 1/4 cup (45g) sugar free chocolate chips
- Mix all the dry ingredients together in a bowl, except the chocolate chips.
- Add in the wet ingredients and mix until the batter is smooth.
- Stir in the chocolate chips.
- Scoop into a lined muffin tin.
- Bake at 350°F / 175°C for 20-25 minutes or until a toothpick comes out of the batter clean.
This makes approximately 8 muffins.
Nutritional Information per muffin:
- CALS: 86
- FAT: 5.6
- CARBS: 4.3
- FIBRE: 3.6
- NET CARBS: 0.7
- PROTEIN: 3.9
I’ve had this bag of oat fibre sitting in my cabinet for awhile with no interest in using it in anything. My experiences in dealing with this bland powdery foul-smelling product was heading to the trash when I saw this recipe. I thought, hmmm .. well, if these are terrible, no harm and I will throw them out. I went into this with zero faith. I followed this recipe exactly but doubled the sweetener to 4 tablespoons (2x Pyure) and three tablespoons of cream, baked 20 min and I was STILL dubious. Well, paint me surprised! These were delicious with a great texture! I will now be able to use up my crap oat fibre made magically into something wonderful. Thank you for this recipe! (Mine made 7)
Hi l use oat fiber and wheat fibre is that to much together thanks
For this recipe, I’d perhaps do half and half
I made these this morning with sour cream (didn’t have any plain Greek yogurt) and 1 tbsp Sukra Gold and 1 tbsp Anthony’s sugar sub blend. They came out to about 3 carbs per muffin- not bad for a tasty snack. They turned out a little bland, which is pretty exciting to me. That means I can pack them with spices and make a tasty coffee cake muffin next 🙂 The chocolate was good, but I dream of ginger and cinnamon! I also think they could use a little salt, just a 1/4 tsp. Haven’t tried it yet, but I suspect that would bring out the flavors more. What I LOVED about these is that they have the approx texture of a wheat flour muffin. I really don’t care for almond and coconut flour baked goods and I’ve never been wild about the Fathead dough recipes. This one give me hope (and ideas) for how to create baked goods that taste “normal”. As a bonus, they are very filling. I know that oat fiber is absorbent and it probably expands quite a bit in the stomach. Thanks for the great recipe!!!
Hello! Thank you for your recipe. I do not have Greek yogurt. Can I sub with anything else or sour cream? If so how much? Thank you in advance and sorry to ask about a sub
Yup! sour cream will work – same amount as the recipe states for the Greek Yogurt!
Honestly, these muffins are not delicious (no butter and only oat fiber) BUT they are good and if you’re being super restrictive about your calories and carbs, they’re a god send and I HIGHLY recommend that you make a batch. . I left out the chocolate chips, used mixed berry Two Good and used strawberry extract and sweet buttery dough emulsion instead of vanilla extract. They turned out moist and, as I mentioned before, they’re good. I’ll be making more once my current batch is depleted and will be keeping this recipe in my arsenal.
I loved the texture of these muffins! My husband who hates keto foods even tried one. His complaint was they weren’t sweet enough. I plan on making these again buy doing as another commentor did and using 2 tblsps more of sweetener. I used Lakonto golden monk fruit sweetener and it gave a nice golden color to the muffins, so I’ll just add more for sweetness next time. I also used Vanilla flavored Two Good yogurt and that helped the vanilla come through with the 1 tblsp vanilla. I want to use this recipe to make blueberry muffins and see if I can figure out the sugar and carb content for everything combined. Great recipe!
I made it this morning, used dried cranberries instead of chocolate chips & inulin powder as a sweetener ,turns out very good. Thank you for this recipe