Kim's Cinnamon Flax Muffins

"Low carb muffins that I have found on several web sites. I'm posting here to make sure it's saved and also to get the updated nutritional info since I have changed the recipe to substitute plain no fat yoghurt for the 1/4 cup plus 2 tbsp oil the original recipe called for"
 
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photo by AmandaInOz photo by AmandaInOz
photo by AmandaInOz
Ready In:
25mins
Ingredients:
10
Yields:
12 muffins
Serves:
12
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ingredients

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directions

  • Beat the eggs in a bowl with a fork or wisk.
  • Add the yoghurt, syrup, vanilla and water.
  • In another small bowl combine dry ingredients.
  • Stir dry ingredients into egg mixture.
  • Let sit 5 minutes.
  • Spoon into small well greased muffin cups. Don't use paper; they stick.
  • Bake at 350 for 12-15 minutes or until lightly browned.
  • Turn out onto a rack to cool.
  • Store in the fridge or freezer.

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Reviews

  1. Just made another batch! I made this first from the original recipe found on a low-carb website and this recipe is sooo much better. The taste is better and the texture is better. I have made these muffins with the Torani SF syrup and twice without the syrup (as stated in the recipe) using 1/4 c. Splenda instead. The second time, I added 2 tbls. of vanilla instead of the one. It kinda needs it since the syrup is vanilla flavored. We now keep a batch in the fridge. Thank you for posting! - tami
     
  2. Very healthy muffins! I used a caramel flavoured syrup, and they came out tasty and had quite a soft texture. You really do need to love cinnamon though. Next time I think I'd halve the amount to one tablespoon. Thanks for posting! Made for PAC Fall 2009.
     
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Tweaks

  1. Just made another batch! I made this first from the original recipe found on a low-carb website and this recipe is sooo much better. The taste is better and the texture is better. I have made these muffins with the Torani SF syrup and twice without the syrup (as stated in the recipe) using 1/4 c. Splenda instead. The second time, I added 2 tbls. of vanilla instead of the one. It kinda needs it since the syrup is vanilla flavored. We now keep a batch in the fridge. Thank you for posting! - tami
     

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