Monday, April 23, 2012

Flax Muffins (adapted from the mug muffin)

One of the foods I have missed by eating grain free has been bran muffins. I shared sweet and savory mug muffins in an earlier blog post.  I'm not excited about using my microwave on a regular basis so I decided to adjust the recipe to make muffins in the oven. It only took one try and I nailed it. I guarantee this recipe satisfies your desire for muffins without creating a craving that keeps you eating more then you need to eat.

Flax Muffins with raisins and pecans

  • 1 1/4 cup flax seed meal
  • 2 tsp baking powder
  • 1 tbs cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp sea salt
  • 3/4 cup pure maple syrup (agave, honey or coconut nectar)
  • 4 large eggs
  • 1/4 cup coconut oil (butter or ghee)
  • 1/4 cup water
  • 1 tbs pure vanilla extract
  • 1/2 cup raisins*
  • 1/2 cup chopped pecans (or other nuts of choice)optional

350 degrees
  1. Preheat oven to 350 degrees.
  2. Grease 12-muffins tin very well.
  3. Mix dry ingredients together then add the remainder of ingredients.
  4. Let batter stand for 10 minutes then pour into prepared pan.
  5. Bake for 18 minutes until toothpick comes out clean.
*You can substitute 1/2 cup grated carrots to make these carrot muffins.

The muffins stuck pretty good. I had to be very careful to get them out of the pan without tearing the muffin up. I think I was overly anxious to try one. I also think if I had let the muffins cool slightly before extracting from the pan it would have been easier. 
I will be baking ahead and stocking my freezer. 
Let me know how yours turned out.

1 comment:

Victoria Stuart said...

This sounds delish! Here is the cashew sour cream recipe I promised you. I use it as a delicious dip and as a substitute for sour cream.
1 1/2 c. raw cashews
2 T. lemon juice
1 T. plus 1 t. apple cider vinegar
1 c. water
1/2 t. salt
Blend all ingredients in a Vitamix. Refrigerate.


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