Flaxseed Almond Meal 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

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

ALMOND AND OAT FIBER MUFFINS

Almond and Oat Fiber Muffins image

These are very healthful muffins with almond meal, flax meal, and oat fiber. Note oat fiber is not the same as oat bran.

Provided by Ginn

Categories Bread Quick Bread Recipes Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 9

Ingredients

1 cup almond meal
½ cup granular sucralose sweetener (such as Splenda®)
¼ cup oat fiber
¼ cup golden flaxseed meal
2 teaspoons baking powder
½ teaspoon salt
2 large egg whites egg whites
½ cup plain kefir
¼ cup oil

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Grease the bottoms of 12 standard muffin cups.
Mix almond meal, sweetener, oat fiber, flaxseed meal, baking powder, and salt together in a bowl.
Whisk egg whites, kefir, and oil together in another bowl. Mix in dry ingredients just enough to moisten. Do not overmix; batter should be lumpy. Fill the muffin cups 2/3 full of batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Immediately transfer to a wire rack to cool.

Nutrition Facts : Calories 116.5 calories, Carbohydrate 7.3 g, Fat 10.6 g, Fiber 5.3 g, Protein 3.4 g, SaturatedFat 1.1 g, Sodium 203.9 mg, Sugar 0.9 g

LEMON FLAXSEED MUFFINS

Lemon Flaxseed Muffins image

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

Ingredients

2-1/4 cups flour
1/4 cup ground flax seed
1-1/2 tsp. baking powder
1/2 tsp. baking soda
2 eggs
1 cup sour cream
1/2 cup unsweetened almond milk
1/2 cup maple syrup
6 Tbsp. butter, melted
Zest and juice from 1 lemon

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