Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 211.0
- Total Fat: 16.5 g
- Cholesterol: 61.7 mg
- Sodium: 286.9 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 7.4 g
- Protein: 7.2 g
View full nutritional breakdown of Low Carb Gluten Free Banana Flax Bread Muffins calories by ingredient
Low Carb Gluten Free Banana Flax Bread Muffins
Submitted by: LESLIEISHEALTHYIntroduction
Only 3.8 net carbs per muffin!!! (remember to minus the fiber to get an accurate net carbohydrate count)These low carb banana flax bread muffins are versatile and delicious! You can omit the banana and just use banana extract to make them even more low carb! Substitute berries or apples instead of the bananas. Only 3.8 net carbs per muffin!!! (remember to minus the fiber to get an accurate net carbohydrate count)
These low carb banana flax bread muffins are versatile and delicious! You can omit the banana and just use banana extract to make them even more low carb! Substitute berries or apples instead of the bananas.
Number of Servings: 12
Ingredients
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2 cups flax meal- packed slightly (I grind my own in a coffee mill)
1 1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
3 tablespoons stevia
4 eggs beaten
1/4-1/2 cup water (if you are adding the bananas you may need less water than the full 1/2 cup)
1/3 cup olive oil or melted coconut oil
1/2 cup mashed banana (optional)
dash of banana extract (optional)
1 teaspoon vanilla extract (optional)
Directions
1.Preheat oven to 350 degrees
2. In a medium bowl combine the flax meal, baking powder, cinnamon, sugar and salt
3. Make a well in the dry mix and add in the beaten eggs, water and olive oil or melted coconut oil
4. Stir together the wet and dry ingredients- all the other recipes say to let the batter sit for 2-3 minutes to thicken- I don’t really find this necessary
5. Pour the batter into a greased muffin pan
6. Bake at 350° for 20-25 minutes until firm in the middle- don’t overbake
7. Cool on your counter and then enjoy!
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user LESLIEISHEALTHY.
2. In a medium bowl combine the flax meal, baking powder, cinnamon, sugar and salt
3. Make a well in the dry mix and add in the beaten eggs, water and olive oil or melted coconut oil
4. Stir together the wet and dry ingredients- all the other recipes say to let the batter sit for 2-3 minutes to thicken- I don’t really find this necessary
5. Pour the batter into a greased muffin pan
6. Bake at 350° for 20-25 minutes until firm in the middle- don’t overbake
7. Cool on your counter and then enjoy!
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user LESLIEISHEALTHY.
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