Gluten free low carb blueberry flax muffins

Name: Gluten free low carb blueberry flax muffins Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12
Ingredients: 2 cups ground flax meal; 5 eggs; 1/3 cup coconut oil melted; 1 cup frozen blueberries (unsweetened); 1/3 cup Xylitol; 1 tsp gluten free vanilla flavoring; 1 Tbsp baking powder; 1 tsp sea salt; 1/2 cup water (add more if needed - flax thickens quickly)

Minutes to Prepare: 10
Minutes to Cook: 25

Number of Servings: 12

Ingredients

2 cups ground flax meal5 eggs1/3 cup coconut oil melted1 cup frozen blueberries (unsweetened)1/3 cup Xylitol1 tsp gluten free vanilla flavoring1 Tbsp baking powder1 tsp sea salt1/2 cup water (add more if needed - flax thickens quickly)

Directions

Preheat oven to 350 F. Mix dry ingredients in a mixing bowl and form a well in the bottom then add wet ingredients in the well and mix together. I use baking cups to make for easy transport so line 12 muffin tins with paper cupcake liners and fill to 3/4 full(distribute batter evenly among the 12 cups). This recipe does not rise a lot. Bake for about 25 minutes at 350 F until lightly browned and fork comes out clean. They will be dense and moist. I store them in the refrigerator. Makes 12 muffins.

Number of Servings: 12

Recipe submitted by SparkPeople user SAVAGEAMAYA.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving