Flax Muffins Recipes

BREAKFAST FLAXSEED MUFFINS

Breakfast Flaxseed Muffins image

A healthy muffin baked with flaxseed and almond flour

Provided by Angela Coleby

Time 35m

Number Of Ingredients 11

Ingredients

1 cup Flaxseed, ground
1 cup Almond flour
1/2 cup Erythritol (Low carb sweetener)
1 teaspoon Baking powder
1/4 teaspoon Salt
1 teaspoon Nutmeg
1 tablespoon Cinnamon
1/2 cup Butter, unsalted (melted)
4 Eggs (Beaten)
2 tablespoons Butter, unsalted (melted)
1 teaspoon cinnamon

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!

Nutrition Facts : ServingSize 1 muffin, Calories 285 kcal, Carbohydrate 8.9 g, Protein 8 g, Fat 25.7 g, Fiber 6.9 g

ONE MINUTE FLAX MUFFIN - LOW CARB

One Minute Flax Muffin - Low Carb image

Got this recipe from a message board for low carb'ers and wanted it here for my reference. Sadly, I don't know who the originator of this recipe is. This is quick easy, healthy, very low carb and high fiber. Works great as a sweet muffin as well as savory muffin (just omit the sweetener - goes well with soups). Original called for one packet of splenda as a sweetener. I only use stevia. Add in options; fruits, nuts, flavored sweeteners/syrups, cheese, bits of ham, vegetables or spices ... get creative and enjoy!

Provided by EasternCook

Categories Breads

Time 3m

Yield 1 muffin, 1 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup flax seed meal
1/2 teaspoon baking powder
1/4 teaspoon stevia powder
1 teaspoon cinnamon
1 egg
1 teaspoon oil

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.

GLUTEN-FREE BLUEBERRY FLAX MUFFINS

Gluten-free Blueberry Flax Muffins image

Recipe by The Pioneer Chicks

Provided by Alexa Lehr

Time 40m

Number Of Ingredients 14

Ingredients

2 cups Bob's Red Mill GF oats ground into flour
1 cup Bob's Red Mill ground flax seeds
2 large organic, free-range eggs (room temp)
2 large organic, free-range egg whites
2 tsp. organic ground cinnamon
1/2 tsp. baking soda
2 tsp. baking powder
1/4 cup organic, grass fed butter (melted) (or coconut oil)
1 tsp. pure vanilla extract
1/4 cup pure maple syrup
1/4 cup coconut sugar
1/2 tsp. sea salt
1/3 cup warm water
1 cup frozen blueberries

Steps:

Preheat the oven to 375 degrees F. Line a stoneware muffin tin with 9 parchment paper muffin cups.
In a large mixing bowl, beat together the melted butter, eggs, egg whites, vanilla extract, and maple syrup.
Add the oat flour, flax seeds, coconut sugar, baking soda, baking powder, cinnamon, and salt. Stir until combined then add the water. Stir until combined and lastly, fold in the blueberries.
Divide the batter evenly between the muffin cups, filling each cup full. Bake for 18-20 minutes. Cool for 10 minutes before moving the muffins to a cooling rack to finish cooling.
Enjoy!

FLAX SEED MUFFINS

Flax Seed Muffins image

I got this recipe from a flax seed site and it is one I make often. The recipe says it makes 12 muffins, but because it has so much flax in it, I make 18. I have only made this with freshly ground flax seed as that is all I use. This has a very nutty flavor and is great with dried fruit. Please Note: Only eat one a day!!!! THESE ARE SUPER POTENT!!!

Provided by bayousong

Categories Quick Breads

Time 40m

Yield 12-18 muffins, 12-18 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups flour
1 1/2 cups ground flax seeds
3/4 cup brown sugar
1 tablespoon baking powder
3/4 teaspoon nutmeg
1 1/2 teaspoons cinnamon
2 cups milk
1 egg
1/2-1 cup dried fruit

Steps:

Preheat oven to 350°F.
Grind flax seeds.
Mix first 6 ingredients together.
Add milk and egg.
Spray muffin pan with cooking spray or use liners.
Fill until 3/4 full.
Bake at 350 F for 25-30 minutes.

Nutrition Facts : Calories 239.7, Fat 8, SaturatedFat 1.6, Cholesterol 21.2, Sodium 126.6, Carbohydrate 37.7, Fiber 5.2, Sugar 13.7, Protein 6.3

BLUEBERRY BANANA COCONUT FLAX MUFFINS

Blueberry Banana Coconut Flax Muffins image

When the local library ladies asked me to send them the recipe for the muffins that I'd brought to story time, I realized I'd created something special. They were enjoyed by the kids and adults alike. Delicious and wholesome, the coconut, banana, and flax add a little something extra to the boring old blueberry muffin.

Provided by Kate

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 40m

Yield 24

Number Of Ingredients 16

Ingredients

2 cups all-purpose flour
2 cups quick-cooking rolled oats
1 cup ground flax seed
1 cup white sugar
⅔ cup sweetened flaked coconut
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ½ cups mashed ripe banana
1 cup sour cream
½ cup applesauce
½ cup melted butter
2 eggs
1 tablespoon vanilla extract
2 cups fresh blueberries

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
Whisk together flour, oats, flax, sugar, coconut, cinnamon, baking powder, baking soda, and salt in a bowl.
Whisk together bananas, sour cream, applesauce, melted butter, eggs, and vanilla in a large bowl. Stir flour mixture into banana mixture just until all dry ingredients are moistened; fold in blueberries. Fill muffin cups 2/3 full.
Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 20 minutes.

Nutrition Facts : Calories 214.2 calories, Carbohydrate 29.6 g, Cholesterol 29.9 mg, Fat 9.4 g, Fiber 3.3 g, Protein 4 g, SaturatedFat 4.6 g, Sodium 236.4 mg, Sugar 12.8 g

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

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