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:
Calories- 120 cal
Fat - 9g
Protein - 6g