Apple Cinnamon Flaxseed Muffins
Servings: 8 muffins
Low carb flaxseed muffins with chayote and the warm spices of cinnamon & nutmeg.
- 1 cup flaxseed, ground
- 4 eggs medium
- ½ cup almond flour
- 1 chayote peeled & grated
- ¼ cup coconut oil
- ¼ cup erythritol low carb sweetener
- 2 teaspoons baking powder
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
Preheat the oven to 180C/350F degrees.
In a bowl add the flaxseed, almond flour, erythritol, cinnamon, nutmeg and baking powder and mix together.
Add the grated chayote, eggs and coconut oil and mix well into a batter.
Let the mixture stand for 10 minutes (the flax seed will swell with the moisture).
Place spoonfuls of the mixture into a greased muffin tin, filling up just underneath the top.
Bake for 18-20 minutes.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1muffin | Calories: 270kcal | Carbohydrates: 12g | Protein: 10g | Fat: 21g | Fiber: 8g