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Nutrition Facts
Servings Per Recipe: 1
Serving Size: 1 serving
Amount Per Serving
  • Calories 242.7
  • Total Fat 18.6 g
  • Saturated Fat 2.2 g
  • Polyunsaturated Fat 1.1 g
  • Monounsaturated Fat 5.2 g
  • Cholesterol 212.5 mg
  • Sodium 551.2 mg
  • Potassium 72.9 mg
  • Total Carbohydrate 12.7 g
  • Dietary Fiber 9.3 g
  • Sugars 0.0 g
  • Protein 12.3 g
  • Vitamin A 6.5 %
  • Vitamin B-12 8.3 %
  • Vitamin B-6 3.8 %
  • Vitamin C 1.1 %
  • Vitamin D 6.5 %
  • Vitamin E 5.4 %
  • Calcium 32.3 %
  • Copper 0.6 %
  • Folate 6.0 %
  • Iron 11.8 %
  • Magnesium 1.9 %
  • Manganese 19.8 %
  • Niacin 0.3 %
  • Pantothenic Acid 6.3 %
  • Phosphorus 19.1 %
  • Riboflavin 15.1 %
  • Selenium 22.0 %
  • Thiamin 2.2 %
  • Zinc 4.0 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in One Minute Flax Muffin

View the full One Minute Flax Muffin Recipe & Instructions
Submitted by: JNORMAN1969

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of One Minute Flax Muffin

140 calories of *Flax Seed Meal (ground flax), (4 tbsp)

72 calories of Egg, fresh, whole, raw, (1 large)

40 calories of Olive Oil, (1 1tsp)

6 calories of Cinnamon, ground, (1 tsp)

2 calories of Baking Powder, (1 tsp)

0 calories of Sucralose (like Splenda), (2 tsp)


Nutrition & Calorie Comments  

I use sour cream instead of butter or olive oil, and use either sugar free coffee flavors or flavored stevia. It may take more than a minute but is great...also make in a cereal bowl, slice and use syrup for pancakes ;-) Submitted by:
WELLMISS82

(10/22/12)
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An awesome recipe that can be manipulated in so many ways! Can be as healthy - or unhealthy - as you please! Either way, it is a great source of fiber and protein. Instead of olive oil, I use 1.5 T unsweetened applesauce for a more muffin-like texture, and 1 T applesauce for bread-like texture. Submitted by:
AMCCR131

(5/17/12)
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I Loved the idea - while trying to omit aspertain from my diet I omitted the sugar / sugar substitute and the cinnamon & went savory. I added rosemary, salt, white pepper, dry mustard, and grated parmesian cheese. nuking on a large plate enables it to be used as a wrap for a sandwich. Submitted by:
COOLARTIST

(1/23/12)
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So, so good! And I've been full for hours, too. Ate mine with a small spoon of Promise spread and some sugar-free syrup. A keeper! Submitted by:
OHIOCOUNTRYGIRL

(12/29/11)
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Great!! I added the cocoa to make it chocolate and used egg beaters as I'm trying to get the cholesterol down. Also I used Haines no sodium baking powder as that is what I had, Submitted by:
DONNA_W

(4/2/11)
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This is a brilliant recipe that is amazingly flexible. It might be a Laura Olson invention, but it's been around a while on the low carb boards. See my recipe submissions for variations on this, including molten chocolate, blueberry, etc. Submitted by:
REBECCAFRIEDMAN

(3/14/10)
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Wow! Of course I modified the ingredients to my taste, but this is an excellent addition to my LC repertoire. Especially good with sugar free pancake syrup. Submitted by:
NANRN2000

(1/10/10)
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Sounds interesting- And that fiber is great. I wonder what would happen if you made it in toaster oven on a tray. Would you have a cookie? Hmm Submitted by:
MSBYTEMEEE

(8/16/09)
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Found this yesterday, tried it this morning. OMG Yummy!! Like a buckwheat pancake. A little sugar free maple syrup and we're off! I have a ton of ideas for "spicing" this one up. Anyone thought of making slices and toasting???
Submitted by:
KMMALONEY

(1/29/09)
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Maybe cuz I'm just starting on the low carb lifestyle, it wasn't all that tasty, but I think with some suggestions that others made it will be better (at least for me) :-) Submitted by:
PITTIELOVER

(9/11/08)
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I like it like this, I also tried it with cocoa instead of cinnamon, very good..also took out the sweetener and cinnamon and added salt and a little half and half fried it in a 10" nonstick pan, then used it like bread for an egg sandwich. umh good
Submitted by:
GODSFAVOR119

(4/24/08)
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not only have I made it, but I am giving thid recipee to everyone I know.I put some sugarfree hot chocolate in it, and it was the best "diet" food I have ever made. Submitted by:
LADYFISHER

(4/5/08)
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I make this often as it is a great way to get fiber. I usually just leave out the oil. Submitted by:
XANADUREALM

(3/6/08)
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I added raisins once, and that was really good. Another day I added 1 tablespoon cinnamon flavored sugar free syrup.. yum. I'd like to try to stop the microwave at 1/2 the baking time and sprinkle on something crunchy like granola - but without adding carbs. I'm thinking...... Submitted by:
!CINDYLUWHO!

(1/3/08)
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Yummy! Try a sugar-fre syrup (Davinci or Torino) instead of the spenda. Makes it nice and moist. I'm mixing up a week's worth of the dry ingredients so I can just scoop it every day :) Submitted by:
LISA32989

(8/19/07)
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