Flax Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
8 eggs, beaten1/2 cup Flax Meal1/2 cup almond or pecan meal1/2 cup Splenda Granular1/2 cup Erythritol1 Tablespoon Apple Pie spice1 Tablespoon + 1 teaspoon baking powder1 raw carrot grated1/4 cup unsweetened applesauce1/4 cup raisins1/4 cup chopped pecans2 teaspoons fresh ginger, grated2 Tablespoons DaVinci Sugar Free Gingerbread syrup (more if needed)
Preheat oven to 350 degrees. Spray a muffin tin with PAM.
In a medium bowl, combine all dry ingredients and crush out any lumps.
In a separate bowl combine all wet ingredienets and mix well.
Combine wet and dry ingredents and stir until just combined. Add more gingerbread syrup or a little water if batter is too thick.
Use a small scoop to divide into 16 muffins.
Bake at 350 for 25 minutes or until surface springs back when touched.
Number of Servings: 16
Recipe submitted by SparkPeople user FBSUMMERS.
In a medium bowl, combine all dry ingredients and crush out any lumps.
In a separate bowl combine all wet ingredienets and mix well.
Combine wet and dry ingredents and stir until just combined. Add more gingerbread syrup or a little water if batter is too thick.
Use a small scoop to divide into 16 muffins.
Bake at 350 for 25 minutes or until surface springs back when touched.
Number of Servings: 16
Recipe submitted by SparkPeople user FBSUMMERS.
Nutritional Info Amount Per Serving
- Calories: 108.4
- Total Fat: 8.1 g
- Cholesterol: 106.4 mg
- Sodium: 35.0 mg
- Total Carbs: 5.2 g
- Dietary Fiber: 2.0 g
- Protein: 5.1 g
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