Flax Muffins Bernstein Recipes

BRAN FLAX MUFFINS

Bran Flax Muffins image

Oatmeal muffins with carrots, apples, raisins and nuts. These muffins are low in fat, have lots of fiber and are even delicious.

Provided by Jane Massey

Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes

Time 35m

Yield 15

Number Of Ingredients 16

Ingredients

1 ½ cups all-purpose flour
¾ cup ground flax seed
¾ cup oat bran
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
¾ cup skim milk
2 eggs, beaten
1 teaspoon vanilla extract
2 tablespoons vegetable oil
2 cups shredded carrots
2 apples, peeled, shredded
½ cup raisins
1 cup chopped mixed nuts

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan or line with paper muffin liners.
In a large bowl, mix together flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. Add the milk, eggs, vanilla and oil; mix until just blended. Stir in the carrots, apples, raisins and nuts. Fill prepared muffin cups 2/3 full with batter.
Bake at 350 F (175 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Nutrition Facts : Calories 272.1 calories, Carbohydrate 40.9 g, Cholesterol 25 mg, Fat 11 g, Fiber 5.2 g, Protein 6.7 g, SaturatedFat 1.5 g, Sodium 448.8 mg, Sugar 21.4 g

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 MUFFINS - BERNSTEIN

Flax Muffins - Bernstein image

Very low carb muffins from Dr. Bernstein's Diabetic Solution cookbook and website (suggestions from Bernstein web forum)

Provided by funkycamper

Categories Quick Breads

Time 25m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

3 eggs
1/4 cup olive oil (or coconut oil)
2 tablespoons oil
1/4 cup artificial sweetener (like Davinci's Vanilla) or 1/4 cup water with artificial sweetener
2 tablespoons water
1 tablespoon vanilla
1 cup flax seed meal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons cinnamon

Steps:

In a medium bowl, beat the eggs with a fork. With fork or spoon, beat in oil, syrup, water and vanilla.
In a small bowl, combine the remaining dry ingredients, then stir into egg mixture.
Let stand 5 minutes.
Spoon into 12 well-greased MINI muffin tins (without papers) OR in a regular muffin pan but only fill half full.
Bake at 350 for 12-15 minutes, or until they are lightly browned. (Some folks find they need 20-25 minutes).
Hints/Tips:.
When taking for lunch, put in ziplock bag with a squirt of Davinci flavoring in it. By lunchtime, it will have soaked it up and made a moist, flavorful muffin.
Substitute the water for pancake syrup for a maple flavor.
Chocolate version: use DaVinci's sugar-free chocolate and substitute 4 T. cocoa powder for the cinnamon. Add chopped walnuts, if desired.
Peanut Butter icing (great over chocolate version): 2 T peanut butter, 2 T butter, some sweetener - heat in pot and drizzle over.
Banana Nut version: use DaVinci's banana syrup and add some walnuts.
All sweet versions are great with whipped half-and-half or cream cheese.
Savory version: Omit sweetener and add finaly chopped onion, grated cheese, bacon, whatever.

Nutrition Facts : Calories 134.2, Fat 12, SaturatedFat 1.7, Cholesterol 52.9, Sodium 88.4, Carbohydrate 3.9, Fiber 3.2, Sugar 0.4, Protein 3.3

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