Blueberry-Almond Flax Muffins

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 136.7
  • Total Fat: 7.8 g
  • Cholesterol: 15.6 mg
  • Sodium: 239.7 mg
  • Total Carbs: 13.4 g
  • Dietary Fiber: 5.1 g
  • Protein: 6.3 g

View full nutritional breakdown of Blueberry-Almond Flax Muffins calories by ingredient
Submitted by:


A tasty, nutritious, high fiber grab and go breakfast. A tasty, nutritious, high fiber grab and go breakfast.
Number of Servings: 12


    3/4 C whole wheat flour
    1 1/4 C ground flaxseed
    1/2 C Splenda (granulated-0 cals)
    1 T baking powder
    1 t baking soda
    1 t cinnamon
    1/2 t allspice
    1/2 t salt
    1 C fat free yogurt
    2 T extra virgin olive oil
    2 T unsweetened applesauce
    1 egg, beaten
    1 1/2 C blueberries
    1 oz almonds, chopped


Mix wet and dry ingredients separately. Combine with a minimum of stirring. Fold in blueberries and almonds. Fill muffin tins from 3/4 full to top. Bake until firm and golden (20-30 min). Let sit for 10 minutes, then transfer to rack to cool. Makes 12.

Freezes great.

Number of Servings: 12

Recipe submitted by SparkPeople user EXENEC.

Rate This Recipe