Tuesday, July 7, 2020

Blueberry Flaxseed Muffins

I've fallen in love with Blueberry Flaxseed Muffins!

Recently, I discovered that I could make muffins for a low carb day snack. I've actually had the recipe for awhile, but put off trying it because I thought it would be complicated. Isn't baking from scratch usually complicated?

Anyway, I was tired of Fat Bombs and all the other low carb snacks I've tried over the years like...

celery and Ranch dressing
turkey roll ups

...either don't appeal to me now or I literally don't eat those foods anymore.

So I finally got around to making Flaxseed Muffins and 1) the recipe is pretty simple and 2) they were ok (topped with almond butter), but kind of plain.

Since I love blueberry protein bars and cinnamon, I decided to add blueberries and some cinnamon to the recipe and see what happened. WIN!!

I've had a lot of requests for the recipe, so here it is! 

Blueberry Flaxseed Muffins - makes about 16 mini muffins 

1 cups ground flaxseed

1/2 T baking powder

1 TBSP cinnamon 

1/2 tsp sea salt

2.5 eggs (room temp)

1 tsp pure vanilla extract

1/2 cup melted coconut oil

1/4 cup room temp water 

1/2 cup fresh blueberries 

Preheat oven to 350. 

Prepare muffin tin with liners or spray with oil. 

Combine dry ingredients in a medium bowl. 

Crack eggs into a separate bowl and whisk for 30-60secs. Add water & oil. 

Combine wet & dry ingredients and stir to combine. 

Let sit for 1-2 minutes. 

Fill muffin tins using 1/4 cup. 

Cook for 20 mins. 

Store in fridge once cooled.  

Heat briefly before eating and top with your favorite nut butter!

Let me know if you make them, what you think, and if you change anything to make them better!!

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