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Nutritional Info
  • 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

View full nutritional breakdown of Blueberry Flax Seed Low Carb Muffins calories by ingredient
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Blueberry Flax Seed Low Carb Muffins

Submitted by: YOGASG

Introduction

Based 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.
Number of Servings: 12

Ingredients

    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)

Tips

Keep up to a week in the refrigerator or 3 months in the freezer.


Directions

Preheat oven to 350 F.
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






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