Blueberry Walnut (Flax) Muffins
 Muffins Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Blueberry Walnut (Flax) Muffins calories by ingredient
Number of Servings: 12
Ingredients
-
1/4 cup Blueberries
1/4 cupWalnuts
3/4 cup Flax Seed Meal
3/4 cup vanilla Whey protein powder
2 TBS Wheat bran, crude
1/4 cup Splenda Sugar Blend for Baking
2.5 tsp Baking Powder
2 Eggs
3/4 cups Almond Breeze Almond Milk, Unsweetened
3 TBS melted Coconut Oil
Tips
You can substitute almond flour for flaxseed meal, if you like; or melted butter for coconut oil. I'm sure regular milk would suffice for almond :)
Directions
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.