Flax Muffins Food
BREAKFAST FLAXSEED MUFFINS
A healthy muffin baked with flaxseed and almond flour
Provided by Angela Coleby
Categories Breakfast
Time 35m
Number Of Ingredients 11
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
FLAX SEED MUFFINS
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
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
LEMON FLAXSEED MUFFINS
Start your morning off with Lemon Flaxseed Muffins. These Lemon Flaxseed Muffins are easy to make and feature lemon zest, maple syrup and sour cream.
Provided by My Food and Family
Categories Milk Alternative
Time 35m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Combine first 4 ingredients. Whisk remaining ingredients in large bowl until blended. Add flour mixture; stir just until moistened.
- Spoon into 12 paper-lined muffin cups. (Muffin cups will be full.)
- Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool muffins in pans 5 min. Remove to wire racks; cool slightly or to room temperature.
Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 60 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
FLAXSEED PUMPKIN MUFFINS
A low carb and gluten free breakfast muffin
Provided by Angela Coleby
Categories Muffins
Time 45m
Number Of Ingredients 17
Steps:
- Preheat the oven to 180C/350F degrees.
- Grease a muffin tin (it makes 9 muffins) or use muffin cases.
- Place all the dry ingredients in a bowl and mix well.
- Add the butter, eggs, pumpkin and vanilla and stir until combine thoroughly.
- Spoon the mixture into the muffin tin.
- Bake for 20-30 minutes until the tops are firm.
- Blend all of the topping ingredients together until smooth (I use a hand blender but a fork and elbow power is good too!).
- When the muffins are cool, spread the topping over them.
- Eat and enjoy!
Nutrition Facts : ServingSize 1 Muffin, Calories 216 kcal, Carbohydrate 7 g, Protein 6 g, Fat 20 g, Fiber 5 g
BANANA AND FLAX SEED MUFFINS
Family favorite. They don't last long. Taste great from the oven. I like to freeze leftovers the same day. Great for breakfast or lunch pails. Freeze ripe bananas until you're ready to do some baking.
Provided by S.Carswell
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 30m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
- Mash bananas in a bowl. Add brown sugar, butter, white sugar, and eggs; mix well. Add all-purpose flour, whole wheat flour, flax seeds, baking soda, and baking powder. Scoop batter into the prepared tins.
- Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes.
Nutrition Facts : Calories 240.4 calories, Carbohydrate 38.7 g, Cholesterol 36.9 mg, Fat 8.9 g, Fiber 3 g, Protein 3.7 g, SaturatedFat 4.7 g, Sodium 235.5 mg, Sugar 20.8 g
ONE MINUTE FLAX MUFFIN - LOW CARB
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
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.
FLAX MUFFINS
Flax seed muffins are a satisfying, filling keto breakfast for any day of the week. Make ahead or freeze and have these low carb pumpkin pecan flax meal muffins whenever you're hungry, for a snack or meal!
Provided by Jenn
Categories Breakfast
Time 28m
Number Of Ingredients 15
Steps:
- Preheat oven to 325°F.
- Stir all dry ingredients together in a large mixing bowl.
- Add the remaining ingredients and stir until completely incorporated.
- Using a silicone muffin pan or a metal muffin pan filled with cupcake liners, fill ¾ full.
- For mini muffins, bake at 325°F for 15-18 minutes. For regular sized muffins, bake at 325°F for 18-22 minutes.
- Allow to rest for 15 minutes before serving. Serve alone or topped with butter or cream cheese. Makes about 12 regular sized muffins or 24 mini muffins.
Nutrition Facts : Calories 253 calories, Carbohydrate 8 grams carbohydrates, Fat 23 grams fat, Protein 8 grams protein
BRAN FLAX MUFFINS
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
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
FUDGY CHOCOLATE BANANA FLAX MUFFINS
This is not your average breakfast muffin. Imagine a fudgy brownie-chocolatey, rich-but these are sweetened with just bananas, applesauce, and cocoa powder.
Provided by Daphne Oz
Categories HarperCollins Healthy Seed Chocolate Muffin Breakfast Dessert Bake Banana New Year's Day
Yield Makes 12-14 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F. Line a large muffin pan with paper liners.
- Using the paddle attachment on a stand mixer, a hand mixer, or two forks, cream the oil and sugar. Add the bananas, applesauce, vanilla, and water and beat until smooth. Beat in the eggs.
- In a separate large bowl, whisk together the flour, cocoa powder, wheat germ, flaxseed, baking soda, and salt. Add the wet ingredients to the dry ingredients and mix just until combined. Fold in the chocolate chips.
- Spoon the batter into the muffin liners until they are almost full. Bake for 12 to 15 minutes, or until a toothpick inserted into the center of a muffin comes out just damp with small crumbs attached. Place the muffins on a cooling rack and let them cool for at least 5 minutes before digging in!
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From foodandwine.com
4/5 (1)Category MuffinsServings 6Total Time 45 mins
- Preheat the oven to 350º. Puree the apple and carrots in a food processor and set aside. Line a 6-muffin tin with large paper cups, and set aside.
- In a large bowl, mix the flour, flax seed meal, sugar, baking soda, baking powder, salt, and cinnamon. In a separate bowl, combine the milk, eggs, and vanilla. Mix well, and slowly pour the liquid ingredients into the dry ingredients, stirring. When the wet and dry ingredients are combined, add the apple and carrot puree. Gently stir to combine without overmixing.
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BLUEBERRY FLAX MUFFINS - KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (55)Total Time 35 minsServings 12Calories 190 per serving
- Preheat the oven to 375°F. Grease a muffin tin; or line it with papers, and grease the papers., Whisk together the flour, flax meal and seeds, baking powder, baking soda, and salt., In a separate bowl, beat the butter and sugar until creamy., Scrape the bottom and sides of the bowl, then add the eggs one at a time, beating well after each addition., Add the vanilla and buttermilk and mix again.
- The batter may look a bit curdled; that's OK., Add the dry ingredients, mixing on low speed just until the batter is smooth.
- Fold in the berries by hand., Scoop the batter into the prepared muffin cups, using a heaping 1/4 cup for each; a muffin scoop works well here.
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Add all-purpose flour, whole wheat flour, natural bran, baking powder, baking soda, cinnamon and salt ; whisk to combine. In separate bowl, whisk together eggs, buttermilk, sugar and oil; pour over dry ingredients. Sprinkle with cranberries; stir just until combined. Spoon into 12 greased or paper-lined muffin cups; sprinkle with reserved ...
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HOW DO I ADD FLAX SEED TO MUFFINS - FOOD52
If they seem dry, just add a little more liquid or oil. If you're trying to use flax as an egg replacer, I've had good luck with mixing 1/4 cup ground flax with 1/2 cup oil, then mixing as usual. The muffins will be denser and not as high as ones with egg, but should taste delicious.
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