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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 99.7
  • Total Fat: 7.5 g
  • Cholesterol: 37.2 mg
  • Sodium: 63.3 mg
  • Total Carbs: 5.7 g
  • Dietary Fiber: 3.9 g
  • Protein: 3.7 g

View full nutritional breakdown of Low-Carb High-Fiber Blueberry Cinnamon Flax Seed Muffins calories by ingredient
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Low-Carb High-Fiber Blueberry Cinnamon Flax Seed Muffins

Submitted by: DSPCUTEONE

Introduction

Scrumptious low-carb, high-fiber Blueberry Cinnamon Flax Seed Muffins. Great for Breakfast or a Mid-Day snack! Scrumptious low-carb, high-fiber Blueberry Cinnamon Flax Seed Muffins. Great for Breakfast or a Mid-Day snack!
Number of Servings: 10

Ingredients

    1 cup ground flax seed (I like Bob's Red Mill Organic)
    1 tsp baking powder
    2 tsp cinnamon
    1 tbsp Vanilla Extract
    1 cup frozen, unsweetened blueberries
    2 eggs, beaten
    1/8 cup olive oil (I like Organic Butter Infused EVOO)
    1/4 cup water

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Directions

Preheat oven to 350.
Combine dry ingredients.
Mix wet ingredients.
Fold wet ingredients into dry.
Bake for 18 minutes.






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Member Ratings For This Recipe


  • Incredible!
    4 of 4 people found this review helpful
    I used granulated sugar instead of Splenda, and these were absolutely delicious. I'd definitely make them again, they didn't taste like a healthy muffin at all! - 5/6/10

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  • Very Good
    2 of 2 people found this review helpful
    Very flexible recipe. Can add other fruits. Nice and filling snack. - 11/26/12

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  • Very Good
    2 of 2 people found this review helpful
    These were okay, but did lack texture and taste. I will make them again, trying 1/3 cup almond flour and 2/3 cup flax seed. Might even add some chopped almonds. I love their carb and calorie count, and want to keep them in my repertoire. - 4/10/11

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  • Very Good
    2 of 2 people found this review helpful
    I was looking for something high fiber/low carb to satisfy my sweet tooth and these fit the bill perfectly. I would agree with previous poster that 1 tablespoon high quality cinnamon is too much. Next time:less of that, more vanilla. Maybe even a few more blueberries. - 9/19/10

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  • Good
    2 of 2 people found this review helpful
    I added a handful of flaxseeds as well to give this some crunch. It's worth noting that a TABLESPOON of cinnamon will likely make your muffins bitter if you use really good quality organic cinnamon. Better to mix the cinnamon with some nutmeg and allspice when in doubt. - 7/11/10

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  • Very Good
    2 of 2 people found this review helpful
    Very good. I had enough ingredients to double the recipe. I'm glad I did! - 4/11/10

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  • 1 of 1 people found this review helpful
    How much Splenda does this recipe call for? It somehow doesn't show up on my screen, which is very odd... - 7/8/13

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  • Very Good
    1 of 1 people found this review helpful
    These came out very good, not heavy but satisfying, I didn't use the sweetener mentioned, but used a little maple syrup. I doubled the batch, and am happy I did. - 1/11/13

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  • 1 of 1 people found this review helpful
    This recipe is unbelievable!!!!! I even got my husband eating breakfast finally, He eats a couple of these and he's good to go. I elliminated the cinnimon and they are so good!!!! Hard to believe there is no flour at all in these!!!! I like to put nuts in them for a unique flavor.Made many times. - 3/26/12

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  • Very Good
    1 of 1 people found this review helpful
    So I used Splenda brown sugar instead of basic splenda and I added 1/3 cup of oat bran (after I doubled the recipe). They are so good! - 11/14/11

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  • Incredible!
    1 of 1 people found this review helpful
    Just made them and even my picky husband liked them. The flavor was wonderful. I added a bit less cinnamon then the recipe called for and it was still great. Will make them again for sure!!! - 1/24/11

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  • Incredible!
    1 of 1 people found this review helpful
    Excellent recipe - thank you for sharing! I used Agave Nectar instead of the Splenda, decreased the Olive Oil and Water slightly. Fabulous! Will try the nutmeg/allspice/cinnamon combination suggested next time as I think that would be just as lovely. - 8/27/10

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  • 1 of 1 people found this review helpful
    this sounds awesome and I can't wait to make them! thank's for sharing this recipe! I am on a new Flax kick! - 10/29/09

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  • Nothing mentioning a sweetner of any sort in this recipe and it was disgusting. Barely chocked down a bite and rest went in garbage.
    Not impressed - 7/23/13

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  • I can not see how much splenda to put in these muffins. Let me know. Thanks! - 7/20/13

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  • DELICIOUS!!! I did not use blueberry, instead i used raisins and chopped almonds :) - 12/26/12

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  • Wow this was surprisingly good!! I took it out of the microwave and put in the toaster oven to take away some of the moisture. I tasted a smidge with butter, but really wanted to use it as a hot dog bun. It was awesome. I thought I was done with hot dog buns forever! Will make again! - 7/2/12

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  • Great recipe! I used fresh strawberries instead of blueberries. Only half of them roze and got fluffy, but that's probably because I'm a horrible "guestimating" baker and didn't mix it throuroughly - 5/23/12

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  • I changed it up a little by using Hodgson Mill multigrain hot cereal with flaxseed and soy, vanilla organic agave instead of Splenda and only 3/4T cinnamon. Also added some dried cranberries with the frozen fruit. Will make this again! - 2/25/12

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  • Outstanding!! - 6/25/11

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  • Good
    0 of 1 people found this review helpful
    I made these with sugar instead of splenda -- they're sorta nutty. The blueberries are fabulous, but the muffin itself leaves me flat. Possibly because I didn't add vanilla (didn't have any) - 11/16/10

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  • O.K.
    0 of 1 people found this review helpful
    They were ok, I just don't think I'm a big fan of flax seed only without flour, the texture was different for sure. - 10/28/10

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  • haven't tried yet...but was wondering if anyone has made and frozen the remainder. - 5/13/10

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