These super delicious, fluffy, flourless muffins are wheat free, grain free, sugar free and paleo friendly.
They are also very guilt free, high in fibre and lower in carbohydrates
Simple Ingredients
INGREDIENTS:
-
2 cups course ground flaxseed
- ¼ cup birch-sourced xyltiol or coconut sugar
- 1 tablespoon gluten-free baking powder
- 2 tablespoons ground cinnamon
- ½ teaspoon Himalayan rock salt
- 5 large eggs
- ½ cup water, room temperature
- ⅓ cup MCT oil or melted coconut oil
- 2 teaspoons pure vanilla extract
Check mixture is fluffy after three minutes
METHOD:
- Preheat oven to 180C and line a 12-count muffin pan with non-bleached paper liners. Set aside.
- Combine flax seed with baking powder, cinnamon and salt in a large bowl. Whisk to combine fully and set aside.
- Add eggs, water, oil and vanilla extract to the jug of your high-powered blender. Blend on high for 30 seconds, until foamy.
- Transfer liquid mixture to the bowl with the flaxseed mixture. Stir with a spatula, just until incorporated. The mixture will be very fluffy. Once incorporated, allow to sit for 3 minutes.
- Spoon mixture into prepared muffin pan, each cavity should be filled about 90% of the way up. The muffins will expand while baking so don’t fill to the very tops.
- Bake muffins for 13-15 minutes, or until a toothpick inserted comes out clean. Remove from the oven and remove muffins from the cavities immediately and place on a cooling rack.
- Muffins can be toasted or frozen. Keeps in the fridge for 3-4 days or in the freezer for up to 3 months.
Fluffy and moist straight from the oven
Served warm with Omelette
The muffins work perfect with nut butter or cream cheese or even pouring cream as a dessert...
Enjoy at anytime of the day!
Recipe found and sourced by Healthful Pursuit | The Delicious Pursuit of Living Free
