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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 184.0
  • Total Fat: 14.3 g
  • Cholesterol: 88.5 mg
  • Sodium: 342.1 mg
  • Total Carbs: 12.5 g
  • Dietary Fiber: 5.7 g
  • Protein: 6.7 g

View full nutritional breakdown of Gluten free low carb blueberry flax muffins calories by ingredient
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Gluten free low carb blueberry flax muffins

Submitted by: SAVAGEAMAYA

Introduction

Gluten free and lower carb and higher fiber version of a breakfast favorite. Gluten free and lower carb and higher fiber version of a breakfast favorite.
Number of Servings: 12

Ingredients

    2 cups ground flax meal
    5 eggs
    1/3 cup coconut oil melted
    1 cup frozen blueberries (unsweetened)
    1/3 cup Xylitol
    1 tsp gluten free vanilla flavoring
    1 Tbsp baking powder
    1 tsp sea salt
    1/2 cup water (add more if needed - flax thickens quickly)

Directions

Preheat oven to 350 F. Mix dry ingredients in a mixing bowl and form a well in the bottom then add wet ingredients in the well and mix together. I use baking cups to make for easy transport so line 12 muffin tins with paper cupcake liners and fill to 3/4 full(distribute batter evenly among the 12 cups). This recipe does not rise a lot. Bake for about 25 minutes at 350 F until lightly browned and fork comes out clean. They will be dense and moist. I store them in the refrigerator. Makes 12 muffins.

Number of Servings: 12

Recipe submitted by SparkPeople user SAVAGEAMAYA.






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