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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 172.0
  • Total Fat: 9.3 g
  • Cholesterol: 0.8 mg
  • Sodium: 398.7 mg
  • Total Carbs: 12.3 g
  • Dietary Fiber: 8.7 g
  • Protein: 14.3 g

View full nutritional breakdown of Flaxseed Quick Muffin/Toast (Gluten Free/Low Carb) calories by ingredient
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Flaxseed Quick Muffin/Toast (Gluten Free/Low Carb)

Submitted by: GFYOGAMOM
Flaxseed Quick Muffin/Toast (Gluten Free/Low Carb)

Introduction

This is my go-to breakfast recipe. This recipe is gluten free and low carb/sugar. I like to slice the "muffin" horizontally into 4 thin "toasts" and top them with whipped cream cheese or Polaner Sugar Free w/Fiber Preserves. This is my go-to breakfast recipe. This recipe is gluten free and low carb/sugar. I like to slice the "muffin" horizontally into 4 thin "toasts" and top them with whipped cream cheese or Polaner Sugar Free w/Fiber Preserves.
Number of Servings: 1

Ingredients

    1/4 cup Flaxseed Meal
    1/2 tsp Baking Powder
    1 1/2 tsp Kroger Zero Calorie Baking Sweetener (Xylitol) or other sweetener
    1/3 cup Egg Substitute (or 3 Egg Whites)
    1 Tbsp Canned Pumpkin
    1/2 tsp Pumpkin Pie Spice
    (Optional: Omit sugar and pumpkin pie spice and add other savory spices, to taste.)

Directions

Select a microwaveable container. I like to use a round container that is approximately 3.5" in diameter and 3" tall. Every container will provide a different shaped "muffin/toast," so you can experiment and determine what you like best. For example, I use a square container when I want to make "bread" for a sandwich.

Whisk (I use a mixer w/the whisk attachment) egg until fluffy. Add pumpkin and whisk until combined. I use Libby's 100% Pure Pumpkin. Make sure you use pure pumpkin and not pumpkin pie mix. Add flaxseed meal (I prefer Bob's Red Mill Organic Golden Flaxseed Meal), baking powder, sweetener, and pumpkin pie spice. Whisk until combined.

Place container w/batter in microwave for approximately 2 1/2 minutes (depending on the wattage of your microwave). You can eat your muffin directly from the microwave. However, I like to toast mine (whole muffin or slices) in the toaster oven (300 for approximately 6 minutes, turning once). Makes one serving.






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Member Ratings For This Recipe


  • O.K.
    1 of 1 people found this review helpful
    cant see how it holds together for sandwiches. the texture is interesting..slimy a little from the egg, but it may go away when toasted in the oven more. - 3/26/11

    Reply from GFYOGAMOM (4/11/11)
    I have never specifically used this for sandwiches, though I don't believe it would be a problem. I have tweaked the recipe a bit. I would suggest it is microwaved for at least 2 minutes. That could be why yours was slimy. Also, I toast my slices for 6 minutes total, turning 1/2 way through...


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  • I make this in the morning for a quick breakfast. I bake mine in the oven in a grease ramekin and place a cupcake liner inside. Has come out perfect all the time. I add orange or lemon zest sometimes. - 3/27/12

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  • So very good!!! I divided my first batch into two dishes then today made cute heart shaped ones divided into three and cooked less time - But they are wonderful and my new "have in the freezer to grab on town trips/ potluck dinners" - 2/28/12

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  • This is a very used recipe in my house thanks! Very good and with using a little salt instead of splenda and no spices makes a good non sweet bread. The texture is fine sometimes if you don't cook it long enough it can be slimy, but that can be fixed by toasting. - 10/14/11

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