Breakfast Flaxseed Muffins Food

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

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

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

FLAX SEED MEAL MUFFINS

Flax Seed Meal Muffins image

Make and share this Flax Seed Meal Muffins recipe from Food.com.

Provided by BrendaD

Categories Breakfast

Time 30m

Yield 9 muffins, 9 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups flour
1/2 cup quick oats
2 teaspoons baking powder
1 teaspoon cinnamon
2 eggs
1 cup buttermilk
2 teaspoons honey
1 teaspoon Splenda sugar substitute
2/3 cup honey
flax seed meal

Steps:

Preheat oven to 400. Combine all ingredients in bowl. Add any other desired fruit - apples, dates, apricots, bananas, etc. Spring flaxseed over mixture. Spoon into muffin tin. Bake for 20-25 minutes.

Nutrition Facts : Calories 202.6, Fat 1.8, SaturatedFat 0.6, Cholesterol 48.1, Sodium 126.5, Carbohydrate 42.7, Fiber 1.2, Sugar 23.4, Protein 5.3

FLAX SEED MUFFINS

Flax Seed Muffins image

Make and share this Flax Seed Muffins recipe from Food.com.

Provided by Re-run

Categories Quick Breads

Time 25m

Yield 15 medium muffins

Number Of Ingredients 15

Ingredients

1 1/2 cups whole wheat flour
3/4 cup flax seed meal
3/4 cup oat bran
1/2 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 1/2 cups carrots, shredded
2 apples, peeled and shredded
1/2 cup raisins (optional)
1 cup nuts, chopped
3/4 cup milk
2 eggs, beaten
1 teaspoon vanilla

Steps:

Mix together flax seed, oat bran, sugar, baking soda and powder, salt and cinnamon.
Stir in carrots, apples, raisins, and nuts.
Combine milk, eggs, vanilla.
Pour wet ingredients into dry.
Stir until dry ingredients are moistened.
Do not over mix.
Fill muffin cups 3/4 full.
Bake at 350°F for 15-20 minutes.

Nutrition Facts : Calories 197.5, Fat 8.8, SaturatedFat 1.4, Cholesterol 29.9, Sodium 359.1, Carbohydrate 27.5, Fiber 5.5, Sugar 10.2, Protein 6.5

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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