MAKEOVER: Blueberry Flax Seed Reduced Carb 100 Calorie Muffins (by GINGERSUNSHINE)

MAKEOVER: Blueberry Flax Seed Reduced Carb 100 Calorie Muffins (by GINGERSUNSHINE)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 105.9
  • Total Fat: 3.2 g
  • Cholesterol: 31.0 mg
  • Sodium: 248.1 mg
  • Total Carbs: 17.1 g
  • Dietary Fiber: 2.6 g
  • Protein: 3.8 g

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View the original recipe for Blueberry Flax Seed Muffins

Introduction

Almond milk, almond meal flour and applesauce help lower the carbs and calories, and the whole-wheat flour and flax seed add fiber. My twist further reduces calories by using Stevia and Molasses instead of brown sugar for 100 calorie snacks! Almond milk, almond meal flour and applesauce help lower the carbs and calories, and the whole-wheat flour and flax seed add fiber. My twist further reduces calories by using Stevia and Molasses instead of brown sugar for 100 calorie snacks!
Number of Servings: 12

Ingredients

    1 Tbs. pre ground flax seeds
    1 c blueberries
    1 c quick oats
    1 c Almond Milk, Blue Diamond Original Unsweetened
    3/4 c whole wheat flour
    1/4 c Almond meal flour (Bob's Red Mill)
    3 tsp baking powder
    1/2 tsp cinnamon
    1/2 tsp salt
    2 whole eggs
    1/4 c unsweetened applesauce
    1/2 c Stevia in the Raw cup for cup sweetener
    2 tbs Molasses
    1 tsp vanilla extract


Tips

This version is delicious with a teaspoon of peanut butter smeared on top at breakfast! My kids like them with a sprinkle of brown sugar on top of theirs. I plan to make this a few different ways, replacing the blueberries with a cup of grated zucchini or carrot. I think this recipe makes a good base for several variations!


Directions

Preheat oven to 375F. Spray muffin pans with nonstick spray containing flour (or what you like to use). Wash and dry the blueberries. In a small bowl, combine the oats, vanilla and almond milk, and let stand at room temperature for five minutes. In a medium bowl, combine the flours, baking powder, cinnamon, and salt; mix with a fork to blend and set aside. In a large bowl and using a hand mixer, beat the eggs, applesauce, stevia, and molasses at medium speed for 5 minutes, the mixture should be slightly foamy. Blend in the oat-almond milk mixture. Stir in the flour mixture only to combine, try not to overwork the mixture. Fold in the blueberries. Fill muffin cups 3/4 full and top with a sprinkle of flax seed. Bake 15 minutes or until a toothpick inserted into the center comes out clean.

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