Blueberry Walnut (Flax) Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/4 cup Blueberries1/4 cupWalnuts3/4 cup Flax Seed Meal 3/4 cup vanilla Whey protein powder2 TBS Wheat bran, crude1/4 cup Splenda Sugar Blend for Baking2.5 tsp Baking Powder2 Eggs3/4 cups Almond Breeze Almond Milk, Unsweetened 3 TBS melted Coconut Oil
Preheat oven to 400. Prepare muffin tin with pam or paper cups.
Chop nuts and blueberries, put aside.
In a mixing bowl, combine flaxseed and other dry ingredients.
Combine wet ingredients in second bowl (eggs, almond milk, coconut oil).
Do not combine dry and wet ingredients until oven is preheated. When it is, pour wet ingredients into dry ingredients and stir the two with a few strokes. Don't overmix! Lumps are just fine, dawg.
Spoon batter into muffin pan and bake 20 minutes.
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user KATZUE.
Chop nuts and blueberries, put aside.
In a mixing bowl, combine flaxseed and other dry ingredients.
Combine wet ingredients in second bowl (eggs, almond milk, coconut oil).
Do not combine dry and wet ingredients until oven is preheated. When it is, pour wet ingredients into dry ingredients and stir the two with a few strokes. Don't overmix! Lumps are just fine, dawg.
Spoon batter into muffin pan and bake 20 minutes.
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user KATZUE.
Nutritional Info Amount Per Serving
- Calories: 142.7
- Total Fat: 8.6 g
- Cholesterol: 38.3 mg
- Sodium: 130.8 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 2.5 g
- Protein: 7.0 g
Member Reviews