Flax Muffins - High Fiber, Low Carb, Glutten Free
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Flax Muffins - High Fiber, Low Carb, Glutten Free calories by ingredient
Introduction
This recipe takes a little extra time, but it's so worth the effort as these muffins are delicious! This recipe takes a little extra time, but it's so worth the effort as these muffins are delicious!Number of Servings: 12
Ingredients
-
2 cups flax seeds - ground into meal
5 whole eggs - separate yolks from whites
5 Tbsp Olive Oil
1 Tbsp Baking Soda
1 tsp salt
1/2 cup water
3 packets Stevia or Truvia
Tips
You can add any dried fruit or nut that you like. You can substitute honey for the stevia, just mix honey with the egg yolk mixture.
Directions
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.