Flax Seed Muffins

Another grain-free recipe with yummy but not overly sweet results.

2 cups ground golden* flax seeds – I take approx 1.5 cups of the whole seed and grind in coffee grinder (specifically used for seeds and nuts)

1 cup protein powder – I use hemp but I imagine any kind would work

2 tsp baking soda

1 Tbsp cinnamon (optional)

3 eggs, separated and 3 egg whites or 4 eggs, separated

1 tsp sea salt

½ cup to one cup kefir or yogurt (optional)

Juice of half lemon

1 tsp almond extract – I use Frontier alcohol free

2 tsp vanilla extract – I use Frontier alcohol free

¼ cup coconut oil, melted

Water – 1 – 2 cups

Mix dry ingredients in one bowl.

Mix egg yolks, kefir, lemon juice and extracts and approx 1 cup water. Mix in coconut oil.

Using hand blender or manual egg beater beat the egg whites until fluffy and almost stiff.

Carefully blend egg whites with rest of wet ingredients. Mix wet ingredients into dry. Let stand a while (maybe 10 minutes) and test for stiffness. Batter is always pretty goopy. I keep adding water and it keeps getting soaked up and the batter remains in one big goopy ball. Keep adding liquid until it seems like it isn’t being absorbed so quickly. Hard call here. I think I may add close to 2 cups water.

Fill muffin cups with batter (can be pretty much filled to the top). I usually let the mix sit for a few hours before baking.

Preheat oven to 350 degrees and lower heat to 300-325 and putting muffins in. Bake for approx 40 minutes.

* I have found that golden flax seeds work better than regular brown ones. The muffins have a different texture when wet and rise better giving fluffier muffins.


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