Flax Meal Cinnamon Muffins South Beach Recipes

ZUCCHINI, BANANA, AND FLAXSEED MUFFINS

Zucchini, Banana, and Flaxseed Muffins image

Fresh zucchini and ripe banana add moisture to these muffins, ensuring they are soft and tender but low in fat.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes 12

Number Of Ingredients 13

Ingredients

Nonstick cooking spray
1 3/4 cups all-purpose flour (spooned and leveled)
1/2 cup ground flaxseed
1 cup lightly packed light-brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon coarse salt
1 teaspoon ground cinnamon
1 1/2 cups coarsely grated zucchini (from 1 large zucchini)
1/3 cup mashed ripe banana (from 1 large banana)
3/4 cup whole milk
1 large egg, lightly beaten
1 teaspoon pure vanilla extract

Steps:

Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix).
Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.

Nutrition Facts : Calories 183 g, Fat 2 g, Fiber 3 g, Protein 5 g, SaturatedFat 1 g

FLAX MEAL CINNAMON MUFFINS - SOUTH BEACH

Flax Meal Cinnamon Muffins - South Beach image

This is a good way to introduce flaxmeal into your diet. These muffins are also Phase II appropriate for the South Beach Diet, just be sure to count this toward your daily nut/seed allowance. Believe me, when you have been craving bread, these muffins taste like heaven!

Provided by AngelaTN

Categories Quick Breads

Time 25m

Yield 10 muffins, 10 serving(s)

Number Of Ingredients 11

Ingredients

3 eggs, beaten
1/4 cup canola oil, plus
2 tablespoons canola oil
1/4 cup sugar-free syrup (I use sugar-free maple)
2 tablespoons water
1 tablespoon vanilla
1 cup ground flax seeds (flaxmeal)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons cinnamon
1/8 teaspoon salt

Steps:

Preheat oven to 350.
Beat together eggs, oil, syrup, water and vanilla. Set aside.
In small bowl, combine flaxmeal, baking soda, baking powder, cinnamon and salt.
Slowly stir dry ingredients into egg mixture. Let stand 5 minutes.
Spoon batter into 10 well-greased muffin tins.
Bake at 350 for 12-15 minutes or until muffins are lightly browned and seem set to the touch.
Remove from muffin pan immediately and allow to cook on rack.
Store in refrigerator. (Can be frozen if desired.).

CINNAMON FLAX MUFFINS

Cinnamon Flax Muffins image

Another Atkins friendly flax recipe from the Atkins site, which I find easy to do, as I hate baking! If you're not low-carbing the flax is still very good for you so you could give them a try. I love them with butter or cream cheese. They taste like bran muffins to me. Not too sweet either.

Provided by A la Carte

Categories Breads

Time 25m

Yield 9 serving(s)

Number Of Ingredients 9

Ingredients

3 eggs
1/4 cup canola oil, scant
1/4 cup sugar-free syrup, such as Da Vinci
2 tablespoons water
1 tablespoon vanilla
1 cup flax seed meal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons cinnamon (yes, 2 Tablespoons)

Steps:

In a medium bowl, beat the eggs with a fork. Beat in oil, syrup, water and vanilla.
Combine the remaining dry ingredients, then stir in to egg mixture. Let stand for 5 minutes.
Spoon into 9 muffin tins (lined with papers).
Bake at 350 for 15-18 minutes. They will be browned and seem set when you press on them.
Put on a cooling rack and then store in the fridge.

Nutrition Facts : Calories 152.4, Fat 12.9, SaturatedFat 1.4, Cholesterol 62, Sodium 117.9, Carbohydrate 5.4, Fiber 4.3, Sugar 0.5, Protein 4.4

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