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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
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Low Carb Gluten Free Banana Flax Bread Muffins

Submitted by: LESLIEISHEALTHY

Introduction

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

    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 donít really find this necessary
5. Pour the batter into a greased muffin pan
6. Bake at 350į for 20-25 minutes until firm in the middle- donít 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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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    This recipe is amazing! Delicious, and surprisingly moist! I prefer mine refrigerated. I also add an extra banana, a little more sweeter (I use xylitol because it's what I keep on hand), cinnamon and some nutmeg. Must try this for yourself to see!! - 5/24/12

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  • Incredible!
    1 of 1 people found this review helpful
    I love this recipe. I made 3 times. I eat this in my evening snacks or breakfast time. Thank you for sharing it. - 11/29/11

    Was this review helpful?   yes  No

  • Incredible!
    1 of 1 people found this review helpful
    Super tasty and extremely fluffy! They weren't that sweet but you can definitely add more stevia. And you can always add banana extract if you like a stronger banana taste. I thought they were perfect otherwise!!! - 10/17/11

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  • I have been looking for a low carb banana muffin. This is awesome! Made them for the first time and was thrilled! Will definitely be making them again. - 4/8/14

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  • What kind of stevia are you using? There is a big difference between liquid stevia, pure stevia powder, ground stevia leaf and stevia/erythritol blends. - 7/3/13

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