- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 140.7
- Total Fat: 10.7 g
- Cholesterol: 30.8 mg
- Sodium: 109.2 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 2.6 g
- Protein: 2.7 g
Blueberry Flax Seed Low Carb MuffinsSubmitted by: YOGASG
IntroductionBased on Chelsie Kenyon recipe. I just cut out the artifical sweenter/sugar and cut eggs/cinn by 1/2. Based on Chelsie Kenyon recipe. I just cut out the artifical sweenter/sugar and cut eggs/cinn by 1/2.
• 1 cup whole fresh blueberries
• 1.25 cups flax seed meal (can easily grind your own)
• 1 teaspoon baking powder
• 1.5 tablespoons cinnamon
• 1 teaspoon nutmeg
• .5 teaspoon salt
• 2 large eggs, beaten
• 1 mashed large banana
• 1/4 cup olive oil
• 4 small clementine oranges – blended to juice
• 1 apple chopped
• 1 tablespoon vanilla
• 2 tablespoons grated orange peel
• 3/4 cup chopped walnuts or pecans (optional for topping)
Keep up to a week in the refrigerator or 3 months in the freezer.
Liberally butter muffin tins. Makes anywhere from 12 to 24 muffins. Do not use paper muffin liners - they will stick.
1 Mix dry ingredients and wet ingredients (minus the cranberries) separately, then mix them together.
2 Let mixture stand for 10 minutes to thicken.
3 Fold in blueberries.
4 Fill each muffin cup about half way, and sprinkle with nuts.
5 Bake about 15 minutes (a little longer if you're only making 12) or until a toothpick inserted in the center comes out clean.
Serving Size: 12 regular size muffins or 24 mini muffins