Low Carb Flax Muffin Recipe with Video

I just checked my blood sugar one hour after trying this low carb flax muffin recipe, and I’m a happy camper.  I ate one of these for lunch with meat and cheese slices, and topped it with about a teaspoon of homemade raspberry jam.  Friggin’ awesome!  This is the easiest flax muffin recipe ever, with a total time investment of less than 5 minutes, and best of all my blood sugar was a cool 86 even with the raspberry jam.  It was so good, in fact, that I ended up making two – my three-year old son stole the first one.  I topped his with a bit of honey and he ate the entire muffin!  If you have a three-year old, you probably know what an amazing feat that is.

For those of you who cannot see the video, the flax muffin recipe follows:

1/4 cup ground flax seed
1/2 teaspoon baking powder
1 teaspoon cinammon
1 large egg
1 packet sweetener

Mix the dry ingredients together in a microwave safe cup or bowl.  Microwave for one minute.  The bowl will be hot – careful!  Let cool, slice in half and butter if desired.

I do not use Splenda or the regular sweeteners, so I used stevia powder.  I don’t really care for the stuff so I’m trying to use it up in baking projects.  About 2 teaspoons should be perfect, and is roughly the equivalent of a packet of Splenda.  You could also add a little nutmeg and cloves, about 1/8 teaspoon each.  I topped mine with a generous dollop of butter and a light smearing of raspberry jam.  You could probably eat it with just butter but I wanted a little sweet.

There are a lot of possibilities for this flax muffin recipe.  If you eliminate the cinnamon and sweetener, you could use it as base for all kinds of dinners.  Think sausage and biscuits, tuna boats or as a dipper in a nice hearty soup.

2 thoughts on “Low Carb Flax Muffin Recipe with Video”

  1. First- thanks for this recipe! I’m definitely going to try it out & experiment. I have a couple of questions/ maybe “try-its.”

    First, have you ever taken the whole flax seed and been successful in grinding it in the food processor? (I say this as I think it would be quite a $aving$- my local Dollar Store Sells Whole Flax seed (16oz) for a dollar.)

    Second, this reminds me of a strange microwave recipe I came up with years ago- with nothing really in the house- and craving something sweet late one night. I call it my Faux Apple Ginger Cakey Crumble.

    You’ll Mix the dry ingredients first in a bowl, then in separate bowl combine vanilla and water. Slowly stir the dry mixture into water & vanilla- keep stirring until fully dissolved- no lumps. It *will* be soupy. Then, pop into the microwave for 50 seconds. And your ready to eat out of the bowl w/ a spoon, crumble over low carb ice cream– or maybe experiment with the flax for a muffin with a super moist & cakey texture.

    Here are the ingredients:
    DRY MIXTURE; BOWL #1
    1) 3 and 1/2 *good* Tablespoons Cornstarch,
    2) 1/2 Teaspoon Baking Powder,
    3) 1 Teaspoon Baking Spice (you know the one that combines all the spices that smells like apple pie- the brand I use is Penzey. *Note: I usually add another few dashes/ shakes of ground ginger, nutmeg, and allspice),
    4) 1/2 *good* teaspoon of Cinnamon,
    5) 8+/- packets of sweet & low (or preferred sweetener- once you mix it in the H20 and Vanilla extract- you can lick the coating on the spoon to taste if you want to add more or less sweetener)

    WET MIXTURE; BOWL #2
    1) 3 and 1/2 Tablespoons cool/ room temp Water (*Tip: not cold, not lukewarm either. The warmer the water the cornstarch has a harder time dissolving; the colder the water you’ll have to experiment cooking times in microwave.)
    2) 1/2 Teaspoon Vanilla

    Super easy- and I’m curious to know what other things I can do with it since the cornstarch (sugar free/ low calorie/ nominal carbs) acts as such a great binding agent!

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