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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 102.3
  • Total Fat: 8.1 g
  • Cholesterol: 46.4 mg
  • Sodium: 143.3 mg
  • Total Carbs: 3.6 g
  • Dietary Fiber: 3.2 g
  • Protein: 5.3 g

View full nutritional breakdown of Cinnamon Flaxmeal Muffin Tops calories by ingredient
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Cinnamon Flaxmeal Muffin Tops

Submitted by: MEG-NATALIA07

Introduction

These muffins are gluten free and grain free and have only 3.6grams of carb. They are lightly sweet with cinnamon and vanilla. Great for a afternoon snack with tea or coffee. Loaded with fiber and potassium. These muffins are gluten free and grain free and have only 3.6grams of carb. They are lightly sweet with cinnamon and vanilla. Great for a afternoon snack with tea or coffee. Loaded with fiber and potassium.
Number of Servings: 24

Ingredients

    DRY:
    2 1/4 c. Ground Flaxmeal
    1 tsp. Sea Salt
    1 T. Baking Powder
    5 NuStevia Packets, or honey or sweetener to taste
    1 T. Cinnamon

    WET:
    6 Eggs
    1 1/5 c. Egg Beaters/egg whites (or 6 more eggs)
    6 T. Water
    6 T. Extra Virgin Olive Oil
    1 T. Vanilla



Tips

I keep the extra muffins in my freezer in a ziploc gallon bag.


Directions

Stir all dry ingredients together in a large mixing bowl.

Add all wet ingredients and stir/mix until well combined. Mixture with thicken in 5 or so minutes.

Spray muffin tins/top pans with non-stick spray. Ladle batter into tins. (24 muffins)

Bake at 350 degrees for 25-30 minutes.

Serving Size: Makes 24 muffins, or muffin tops.

Number of Servings: 24

Recipe submitted by SparkPeople user MEG-NATALIA07.






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