Written by Dr Sandra Miranda, ND
Ingredients
- 2 cups ground flax seeds
- ¼ cup granulated xylitol or ¾ tsp liquid stevia OR 1/4 cup of honey
- 2 tbsp ground cinnamon
- 1 tbsp baking powder
- ½ tsp finely ground gray sea salt
- 5 large organic eggs
- ½ cup water, at room temperature
- 1/3 cup melted (but not hot) coconut oil or refined avocado oil
- 2 tsp of vanilla extract
- Preheat the oven to 350F and line a 12-count muffin pan with paper liners
- In a large bowl, whisk the flax seeds with the xylitol (if using this option), cinnamon, baking powder, and salt until fully combined
- Place the eggs, water, oil, vanilla and stevia (if using this option) in a blender. Blend on high speed for 30 seconds, until foamy.
- Transfer the liquid mixture to the bowl with the flaxseed mixture. Stir with a spatula just until incorporated. The batter will be very fluffy. Allow to sit for 3 minutes.
- Spoon the batter into the prepared muffin pan, filling each cavity 90 percent of the way up. Bake for 13 to 15 minutes, until a toothpick inserted in the middle comes out clean.
- Immediately remove the muffins from the pan and place them on a cooling rack. Allow them to cool for at least 20 minutes before you grab one for yourself.
Store in the fridge for up to 4 days or in the freezer for up to 3 months
Each muffin will give you approximately 7g of protein, 7 g of fibre and 8 g of carbs.