Flaxseed Low Carb Muffins Recipes

ONE MINUTE FLAX MUFFIN - LOW CARB

Steps:

• Mix all ingredients in a coffee mug.
• Micorowave for one minute on high.
• If using frozen berries, microwave for 1:30 on high.
• Smooth on some butter and enjoy!
• It will be moist at first, but as the muffin cools it goes away.

KETO FLAXSEED MUFFINS

Steps:

• Preheat the oven to 180C/350F degrees.
• Pour boiling water over the cranberries and leave for 5 minutes. Drain the water and set the berries aside.
• Mix the dry and wet ingredients separately, then mix the two together.
• Let the mixture sit for 10 minutes to thicken.
• Add the cranberries and mix well.
• Put into well greased muffin tins or muffin liners.
• Bake for 20-25 minutes until firm to the touch.
• Remove from the oven and allow to cool.

LOW-CARB COCONUT FLAX MUG MUFFINS

Steps:

• Combine egg, flaxseed meal, coconut flakes, coconut oil, coconut beverage, vanilla extract, baking powder, and stevia in a bowl; mix well. Pour batter into a microwave-safe mug.
• Cook in a microwave oven on high for 1 minute.

FLAXSEED MUFFIN IN A MUG

Steps:

• In a bowl, whisk egg, oil, and vanilla together. Set aside.
• Stir in the dry ingredients: flax meal, baking powder, cinnamon, and sugar-free sweetener.
• Stir in the optional ingredients. Raspberries and chocolate chips are my favorite.
• Transfer into a mug - mine was 2.5 inches in height. That's the minimum required to prevent the muffin from overflowing.
• Microwave on high for 1 minute 30 seconds.
• Wait 1 minute before eating not to burn yourself.

BREAKFAST FLAXSEED MUFFINS

Steps:

• Preheat the oven to 180c/350F degrees.
• Mix dry ingredients together well.
• Add beaten eggs and melted butter to the dry mixture and mix well. If the mixture is a bit thick, add about 1/4 cup water.
• Fill muffin cases just over half way with the batter.
• Bake for 20 minutes until the tops are golden brown. Cool in the pan for a few minutes, then remove.
• Mix the additional cinnamon and melted butter then dip the tops of the muffin in this mixture (optional)
• Eat and enjoy!

DELICIOUS FLAX MUFFINS - LOW CARB

Steps:

• Preheat oven to 350.
• Mix dry ingredients in a medium bowl.
• Beat egg with oil and water and pour into the dry mixture stirring until blended. Fold in the nuts.
• Grease a 6 hole muffin tin -- or spray with Pam.
• Spoon batter into tins and bake for 25-30 minutes.
• Serve with butter and/or jam.

FLAXSEED LOW CARB MUFFINS

Steps:

• Mix all the ingredients in a bowl. Divide in 6 in silicon baking forms for muffins (paper ones would work as well) - fill the forms until 1/2. Bake for 10-15 min on 180 degrees until ready. :-) Total kcal: 44g protein, 32g fat, 12g carb, 19g fiber, 424 kcal (for 6 servings) each serving: 7.3g protein, 5.3g fat, 2g carb, 3.15g fiber, 70.6kcal

KETO FLAXSEED CINNAMON BUN MUFFINS

Steps:

• Preheat oven to 350F and line a 12-count muffin pan with non-bleached paper liners. Set aside.
• Combine flax seed with sweetener, baking powder, cinnamon and salt in a large bowl. Whisk to combine fully and set aside.
• Add eggs, water, oil and vanilla extract to the jug of your high-powered blender. Blend on high for 30 seconds, until foamy.
• Transfer liquid mixture to the bowl with the flaxseed mixture. Stir with a spatula, just until incorporated. The mixture will be very fluffy. Once incorporated, allow to sit for 3 minutes.
• Spoon mixture into prepared muffin pan, each cavity should be filled about 90% of the way up. The muffins will expand while baking so don't fill to the very tops.
• Bake muffins for 13-15 minutes, or until a toothpick inserted comes out clean. Remove from the oven and remove muffins from the cavities immediately and place on a cooling rack.
• Muffins can be toasted or frozen. Keeps in the fridge for 3-4 days or in the freezer for up to 3 months.