Prep 10 mins
Cook 15 mins
This is a good way to introduce flaxmeal into your diet. These muffins are also Phase II appropriate for the South Beach Diet, just be sure to count this toward your daily nut/seed allowance. Believe me, when you have been craving bread, these muffins taste like heaven!
- 3 eggs, beaten
- 1⁄4 cup canola oil, plus
- 2 tablespoons canola oil
- 1⁄4 cup sugar-free syrup (I use sugar-free maple)
- 2 tablespoons water
- 1 tablespoon vanilla
- 1 cup ground flax seeds (flaxmeal)
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 2 tablespoons cinnamon
- 1⁄8 teaspoon salt
- Preheat oven to 350.
- Beat together eggs, oil, syrup, water and vanilla. Set aside.
- In small bowl, combine flaxmeal, baking soda, baking powder, cinnamon and salt.
- Slowly stir dry ingredients into egg mixture. Let stand 5 minutes.
- Spoon batter into 10 well-greased muffin tins.
- Bake at 350 for 12-15 minutes or until muffins are lightly browned and seem set to the touch.
- Remove from muffin pan immediately and allow to cook on rack.
- Store in refrigerator. (Can be frozen if desired.).
These were very good! I used apple sauce instead of syrup since I didn't have sugar-free, I also marbled in about 1/3 cup of all natural peanut butter (of course I made lightly smaller servings b/c of this). I do regret not having the syrup b/c I believe the muffin was a little too dry even with apple sauce which typically works pretty well. However, I def. suggest anyone try the swirl of peanut butter, its excellent! Good recipe!
Great basic recipe for flaxmeal muffins. I found myself with only coconut oil in the kitchen, so I used that. A lot of saturated fat, but freakin tasty. And no sugar-free maple syrup on hand, so I just used regular. Also used almond extract, again out of vanilla, and nutmeg along with maybe a tablespoon of cinnamon. And using fresh blueberries, they came out amazing.
I used applesauce instead of the oil. I also used 1/2 cup instead of 1/4 cup. Applesauce and oil is a one to one ratio fyi. I prefer applesauce in baked dishes because it makes it more moist and lowers calories. The 1/2 cup was perfect for this recipe. This recipe is quick and easy to make. However, I didn't taste the cinnamon at all (I love a strong cinnamon flavor). I do however like this recipe as a base to build on. It unfortunately is not sweet and has no flavor. It is similar tasting to the minute muffin so if you like that then you will like these. I used to eat the minute muffins with the fruit cream cheese. In all, this is a great way to get in lignan or non-soluble fiber. However, I wanted something quick to eat in class without adding anything else. I will more than likely just add more cinnamon and deal with the lack of sweetness. I am also contemplating adding pumpkin spice.