Blueberry Flax Seed Low Carb Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
• 1 cup whole fresh blueberries• 1.25 cups flax seed meal (can easily grind your own)• 1 teaspoon baking powder• 1.5 tablespoons cinnamon• 1 teaspoon nutmeg• .5 teaspoon salt• 2 large eggs, beaten• 1 mashed large banana• 1/4 cup olive oil• 4 small clementine oranges – blended to juice• 1 apple chopped • 1 tablespoon vanilla• 2 tablespoons grated orange peel• 3/4 cup chopped walnuts or pecans (optional for topping)
Preheat oven to 350 F.
Liberally butter muffin tins. Makes anywhere from 12 to 24 muffins. Do not use paper muffin liners - they will stick.
1 Mix dry ingredients and wet ingredients (minus the cranberries) separately, then mix them together.
2 Let mixture stand for 10 minutes to thicken.
3 Fold in blueberries.
4 Fill each muffin cup about half way, and sprinkle with nuts.
5 Bake about 15 minutes (a little longer if you're only making 12) or until a toothpick inserted in the center comes out clean.
Serving Size: 12 regular size muffins or 24 mini muffins
Liberally butter muffin tins. Makes anywhere from 12 to 24 muffins. Do not use paper muffin liners - they will stick.
1 Mix dry ingredients and wet ingredients (minus the cranberries) separately, then mix them together.
2 Let mixture stand for 10 minutes to thicken.
3 Fold in blueberries.
4 Fill each muffin cup about half way, and sprinkle with nuts.
5 Bake about 15 minutes (a little longer if you're only making 12) or until a toothpick inserted in the center comes out clean.
Serving Size: 12 regular size muffins or 24 mini muffins
Nutritional Info Amount Per Serving
- Calories: 140.7
- Total Fat: 10.7 g
- Cholesterol: 30.8 mg
- Sodium: 109.2 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 2.6 g
- Protein: 2.7 g
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