Strawberry Flax Muffins

A delicious afternoon treat for the kiddoes or you!  Similar to the famous Atkins One-Minute Muffins.  Give them a try sometime, but wait until you get to the nuts rung o the Atkins carb-reintroduction ladder to enjoy these.   


2 c. flax meal

1 c. almond flour

1 T. oat fiber (omit for gluten-free version)

1 tsp. salt

2 tsp. baking powder

½ c. erythritol (or equivalent sweetener to equal ½ c.+ sugar)

3 pkts. stevia (about 3 tsp.) or ½ c. granular Splenda

6 T. melted butter

¼ c. heavy cream

1 tsp. vanilla

6 large eggs, beaten

10 oz. coarsely chopped fresh strawberries

DIRECTIONS:  Preheat oven to 325º.  Melt butter in small saucepan or in microwave.  In a large mixing bowl, measure out all the dry ingredients and stir.  Add the melted butter, cream, vanilla and beaten eggs.  Stir well. Add berries and stir again.  Let batter sit for 3-4 minutes and it will thicken up.  If it seems thicker than muffin batter, thin with a bit of water, but it should be pretty thick.  Grease well or line 15 muffin cups with paper liners.  I use silicone muffin pans with medium-sized muffin slots, so the paper liners come just up to the very tops of the slots.  If you use a muffin pan with larger slots, you will probably only get 12 muffins from this recipe.  With a 1/3 c. measuring cup, scoop about 1/3 cup batter into each prepared slot, scraping the batter out with your finger in necessary.  Cups will be virtually full, as this batter doesn’t rise much during cooking.   Pop into preheated 325º oven and bake for around 35 minutes.  Do not over brown baked goods with flax or it gets dry and bitter in my opinion.  The muffins should spring back when touched in the center.  Cool slightly and enjoy warm.  These should freeze nicely for up to a month.

NUTRITIONAL INFO:   Makes 15 small muffins, each contains:

161 cas, 13.7 g fat, 5.93 g carbs, 3.57 g fiber, 2.36 g NET CARBS, 5.66 g protein, 239 mg sodium


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