Almond & Linseed Muffins - low carb
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 169.7
- Total Fat: 16.2 g
- Cholesterol: 35.4 mg
- Sodium: 94.9 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 4.4 g
- Protein: 4.5 g
View full nutritional breakdown of Almond & Linseed Muffins - low carb calories by ingredient
Introduction
These muffins are a fantastic primal treat for those of us who like to use only the ingredients evolution enabled us to eat - no dairy, grains, sugar or industrially processed ingredients.I use a small amount of cocoa in mine since I like to eat them with coconut cream and berries, so I don't need to add any sweetness to the mix itself. The muffins are almost a savoury cinnamon with a gorgeous almond aroma. Feel free to experiment with berries in the mix itself, or honey, or other sweetening / flavouring agents. Let me know what you come up with! These muffins are a fantastic primal treat for those of us who like to use only the ingredients evolution enabled us to eat - no dairy, grains, sugar or industrially processed ingredients.
I use a small amount of cocoa in mine since I like to eat them with coconut cream and berries, so I don't need to add any sweetness to the mix itself. The muffins are almost a savoury cinnamon with a gorgeous almond aroma. Feel free to experiment with berries in the mix itself, or honey, or other sweetening / flavouring agents. Let me know what you come up with!
Number of Servings: 12
Ingredients
-
1 cup ground linseed (flax)
3/4 cup ground almonds
2 T ground cocoa beans
2 T finely shredded dried coconut
2 T psyllium husk
1 t ground cinnamon
2 eggs
1/2 cup coconut oil
1 cup water
Substitutions: you can swap other nut meals for the ground almonds, or use a combination of a few types. Adding 1 T of baking powder will result in fluffier muffins. If you don't mind dairy, melted butter is a great substitute for the coconut oil. If you want to use a sweetener, try adding the equivalent of 1 T sugar, then taste before adding more. Make sure you add sweetener before mixing wet with dry ingredients.
Directions
Preheat oven to 180 degrees Celsius (160 for fan-forced). Line or grease a muffin tray (12 medium muffins, 24 mini muffins).
In a medium-sized mixing bowl, combine all dry ingredients well.
In a small bowl, combine wet ingredients and stir vigorously.
Combine wet with dry, and mix with a fork until completely combined.
Spoon into muffin tray, dividing the mixture evenly.
Bake for 10-15 minutes, until skewer comes out clean. Slightly under-bake for moister muffins.
These muffins freeze very well, and are delicious warm or cold. I heartily advocate serving them with some coconut cream (or whipped dairy cream) and raspberries!
Each of 12 muffins has less than 2g net carb! They include a good dose of fiber and good fats, so are nice and filling.
Number of Servings: 12
Recipe submitted by SparkPeople user JEZWYN.
In a medium-sized mixing bowl, combine all dry ingredients well.
In a small bowl, combine wet ingredients and stir vigorously.
Combine wet with dry, and mix with a fork until completely combined.
Spoon into muffin tray, dividing the mixture evenly.
Bake for 10-15 minutes, until skewer comes out clean. Slightly under-bake for moister muffins.
These muffins freeze very well, and are delicious warm or cold. I heartily advocate serving them with some coconut cream (or whipped dairy cream) and raspberries!
Each of 12 muffins has less than 2g net carb! They include a good dose of fiber and good fats, so are nice and filling.
Number of Servings: 12
Recipe submitted by SparkPeople user JEZWYN.
Member Ratings For This Recipe
-
GETMOTIVATEDNOW
