Flax Muffins - High Fiber, Low Carb, Glutten Free
- Number of Servings: 12
Ingredients
2 cups flax seeds - ground into meal5 whole eggs - separate yolks from whites5 Tbsp Olive Oil1 Tbsp Baking Soda1 tsp salt1/2 cup water3 packets Stevia or Truvia
Grind flaxseed using food processor or coffee grinder. Add baking soda, stevia, and salt and whisk to combine dry ingredients.
In a separate bowl, mix egg yolks, olive oil, and water. Add to flax mixture.
In another bowl whisk or beat egg whites to soft peaks. Gently fold egg whites into flax mixture - 1/3 at a time to keep the batter light and fluffy.
Spray muffin tin with cooking spray. Fill each cup half to two-thirds full (you will use all the mixture).
Bake at 350 for 12-15 minutes; until a toothpick comes out clean.
Cool muffins on baking rack. Store muffins in the refrigerator for up to one week or freeze in a Ziplock for up to one month.
Serving Size: Makes 12 Muffins
Number of Servings: 12
Recipe submitted by SparkPeople user CLYNNTHOMAS.
In a separate bowl, mix egg yolks, olive oil, and water. Add to flax mixture.
In another bowl whisk or beat egg whites to soft peaks. Gently fold egg whites into flax mixture - 1/3 at a time to keep the batter light and fluffy.
Spray muffin tin with cooking spray. Fill each cup half to two-thirds full (you will use all the mixture).
Bake at 350 for 12-15 minutes; until a toothpick comes out clean.
Cool muffins on baking rack. Store muffins in the refrigerator for up to one week or freeze in a Ziplock for up to one month.
Serving Size: Makes 12 Muffins
Number of Servings: 12
Recipe submitted by SparkPeople user CLYNNTHOMAS.
Nutritional Info Amount Per Serving
- Calories: 207.4
- Total Fat: 16.4 g
- Cholesterol: 77.5 mg
- Sodium: 351.7 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 7.2 g
- Protein: 7.7 g
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