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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 169.7
  • Total Fat: 16.2 g
  • Cholesterol: 35.4 mg
  • Sodium: 94.9 mg
  • Total Carbs: 6.1 g
  • Dietary Fiber: 4.4 g
  • Protein: 4.5 g

View full nutritional breakdown of Almond & Linseed Muffins - low carb calories by ingredient
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Almond & Linseed Muffins - low carb

Submitted by: JEZWYN
Almond & Linseed Muffins - low carb

Introduction

These muffins are a fantastic primal treat for those of us who like to use only the ingredients evolution enabled us to eat - no dairy, grains, sugar or industrially processed ingredients.

I use a small amount of cocoa in mine since I like to eat them with coconut cream and berries, so I don't need to add any sweetness to the mix itself. The muffins are almost a savoury cinnamon with a gorgeous almond aroma. Feel free to experiment with berries in the mix itself, or honey, or other sweetening / flavouring agents. Let me know what you come up with!
These muffins are a fantastic primal treat for those of us who like to use only the ingredients evolution enabled us to eat - no dairy, grains, sugar or industrially processed ingredients.

I use a small amount of cocoa in mine since I like to eat them with coconut cream and berries, so I don't need to add any sweetness to the mix itself. The muffins are almost a savoury cinnamon with a gorgeous almond aroma. Feel free to experiment with berries in the mix itself, or honey, or other sweetening / flavouring agents. Let me know what you come up with!

Number of Servings: 12

Ingredients

    1 cup ground linseed (flax)

    3/4 cup ground almonds

    2 T ground cocoa beans

    2 T finely shredded dried coconut

    2 T psyllium husk

    1 t ground cinnamon

    2 eggs

    1/2 cup coconut oil

    1 cup water

    Substitutions: you can swap other nut meals for the ground almonds, or use a combination of a few types. Adding 1 T of baking powder will result in fluffier muffins. If you don't mind dairy, melted butter is a great substitute for the coconut oil. If you want to use a sweetener, try adding the equivalent of 1 T sugar, then taste before adding more. Make sure you add sweetener before mixing wet with dry ingredients.

Directions

Preheat oven to 180 degrees Celsius (160 for fan-forced). Line or grease a muffin tray (12 medium muffins, 24 mini muffins).


In a medium-sized mixing bowl, combine all dry ingredients well.


In a small bowl, combine wet ingredients and stir vigorously.


Combine wet with dry, and mix with a fork until completely combined.


Spoon into muffin tray, dividing the mixture evenly.


Bake for 10-15 minutes, until skewer comes out clean. Slightly under-bake for moister muffins.


These muffins freeze very well, and are delicious warm or cold. I heartily advocate serving them with some coconut cream (or whipped dairy cream) and raspberries!


Each of 12 muffins has less than 2g net carb! They include a good dose of fiber and good fats, so are nice and filling.

Number of Servings: 12

Recipe submitted by SparkPeople user JEZWYN.






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Member Ratings For This Recipe

  • Hi. I've never used coconut oil and hoped to make these for this afternoon. Can any vegetable oil be used instead of coconut or will it make them totally wierd? getmotivatednow
    - 9/23/10

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