Flaxseed Muffins
User Reviews
5.0
33 reviews
Excellent
Flaxseed Muffins
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Flaxseed muffins are a delicious and healthy way to start the day. This easy recipe comes together in just 30 minutes and is naturally gluten-free, grain free and low in carbs.
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Ingredients
- ¾ cup flax meal 75g
- 1 cup almond flour 100g ***see notes
- ⅓ cup granulated sweetener 70g
- 4 eggs medium, or 3 large eggs, room temperature
- ½ cup Greek yogurt room temperature
- ¼ cup butter melted, then cooled, 57g
- 1 teaspoon baking powder
- 2 teaspoon cinnamon
- 18 raspberries optional
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Instructions
- Preheat the oven to 180C / 350F electric or 160C / 320F fan assisted. Line a muffin pan with paper cups.
- In a food process or or a large mixing bowl, whisk the eggs until frothy and double in size. About 2 minutes.
- Add the remaining wet ingredients - melted and cooled butter and yogurt. Blend until smooth.
- Stir together the dry ingredients. Add to the wet and blend briefly until well-combined.
- Spoon the mixture into 9 paper liners. Option to press 2 raspberries each into the tops and sprinkle over more sweetener.
- Bake for 20-25 minutes until golden and a toothpick or skewer inserted comes out clean.
- Let cool fully before eating so the muffins can firm up.
Notes
- 9 net carbs per muffin (without raspberries). Makes 9 muffins.
- 4g net carbs per muffin with 2 raspberries each (218 calories).
- ***I used ground almonds, which is the same as regular almond flour in the US. If your almond flour is super-fine, reduce the amount by 1 heaped tablespoon.
- Check that the flax is fresh. Always store ground flaxseed in the freezer or it will go rancid and taste bad.
- Taste the batter. These muffins are only gently sweet. For a sweeter muffin, increase the sugar substitute to ½ cup or 100 grams.
- Don't remove from the paper cups until the muffins have cooled fully.
- Variations:
- Store in the fridge for up to 5 days or freeze for up to 3 months.
- I made 8 muffins with my mix, but found that once I added the raspberries I had filled the paper cases a little too much for my liking. The batter did not overspill in the end, but I think making 9 muffins is the safer option.
- Add nuts or seeds (pecans, walnuts, pumpkin seeds, hemp seeds)
- Add berries (chopped strawberries, blueberries) or 1 small chopped banana / apple
Nutrition Information
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Calories
198kcal
(10%)
Total Carbohydrates
5.6g
Protein
7.7g
(15%)
Fat
17g
(26%)
Saturated Fat
5g
(25%)
Fiber
3.7g
(15%)
Sugar
1.3g
(3%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Total Carbohydrates | 5.6g | 2% |
| Protein | 7.7g | 15% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Fiber | 3.7g | 15% |
| Sugar | 1.3g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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