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Low Carb Blueberry Flaxseed Muffins

Time for another recipe...I knew I wanted to make something breakfasty again, since its the one meal that I have the most problem with during the day. I also wanted to make something that would satisfy my sweet tooth without causing my blood sugar and insulin levels to spike. I've been reading a lot about alternatives to wheat flour and one of my good friends has a gluten allergy and she is always talking about almond flour or rice flour as an alternative. So, I hopped onto the internet looking for a flour substitute that has a low glycemic index (GI), high in fiber and can be easily used in baking. Flax seed meal is what came up over and over again. It's a wonderfully high in fiber, and has an estimated GI of 0 (compared to wheat flour which is around 35, rice flour which is 91). I decided to make flaxseed muffins using modified versions i found on the internet. Some recipes call for way too much liquid resulting in overly sticky and sloppy muffins. So here is my recipe :D

Morassa's Low Carb Blueberry Muffins

  • 1 1/4 cups of Ground Flax Seed flour (I use Red Mill)
  • 3/4 cup of granulated Stevia (or any sugar substitute)
  • 4 large eggs beaten
  • 1 tablespoon cinnamon
  • 2 teaspoons nutmeg
  • 1 teaspoon vanilla extract
  • 1/4 cup fresh blueberrys mashed lightly
  • 1.4 cup chopped raw walnuts
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Low Carb Cream Cheese Frosting

  • 2 tablespoons of cream cheese
  • 1 tablespoon butter
  • 2 teaspoons of cream
  • 2 packets of stevia (or any sugar substitute)
  • 0.5 teaspoon vanilla extract 

Preheat oven to 350 degrees Fahrenheit (175 degrees Celcius)

1. Combine all dry ingrediants  in a large mixing bowl.
2. Add the wet ingrediants to the mixing bowl and mix thoroughly until you get a batter that is airy and the consistency of cake mix.
3. Pour the batter evenly into 6 greased muffin tins. (do this really well, i used butter, but you can use Pam or anything on hand). I sprinkled a little bit of stevia on the top thinking that it would caramalize...but it didn't, lol.
 4 . Bake the muffins for 20 minutes, or until you can insert a toothpick in the center and have it come out clean. The muffins didn't rise all that much, which was a bit disappointing. 
5. Allow the muffins to cool for about 10 minutes before trying to remove them from the pan. They come out relatively easily. Here is a picture of what they look like after being cooled down. 
6. To make the frosting, I just whipped together the creamcheese, butter, stevia packets, teaspoons cream, vanilla, and microwaved it for 45 seconds. I mixed the frosting together thoroughly to get out any lumps, and to allow it to cool down slightly. I then spread a small dollop to the cooled down muffins. 
7. Here is the finished product:
Nutritional Info per muffin
Calories- 120 cal
Carbs- 10g
Fat - 9g
Protein - 6g
Fiber -
Effective net carbs - 3g/muffin
How do they taste?
So, I tried one right out of the oven, and the taste is really nutty and cinnamony. The texture is a bit on the dry side. I cooled them down in the refridgerator overnight before frosting, and tried one this morning after frosting it, and it was amazing. The cakey part was slightly moist and flavorful, and the frosting gave it a nice sweetness. Overall it's not all that sweet, but is really really filling and enough to curb a wicked sweet tooth like mine. I would make this again, but maybe try different variations. 

2 votes + -


Scidoc wrote 85 months ago:
I bet these would be less dry if you steamed them instead of baking? steamed puddings always end up moist.

I am going to try this out :D

tammydspice wrote 85 months ago:
sounds yummy!! I will def be trying these!!
Pinkribbon_Doc wrote 85 months ago:
Actually they got really moist and yummy after they had cooled down in the fridge for a bit :D Steaming them might work too...might be worth trying if you find it too dry. You could maybe substitute one of the eggs for a 1/4 cup of oil or melted butter to make it a little more moist, but you would be losing some of the protein content.
gillianjoon wrote 85 months ago:
mmmmmm hope you are going to make some when you come home they sould yummy :D

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