Snook’s Low-Carb Blueberry-Banana-Flaxseed Muffins
The Snook has been cruising various low-carb websites in search of recipes to emulate the high-carb stuff we’ve been missing. Yesterday he picked up lots of almond meal and ground flax seeds in preparation for doing some baking. We spotted some blueberries at the greengrocer and I flashed back to Max’s blueberry-banana muffins. Armed with an idea, the Snook took to the kitchen for some invention. The resulting muffins don’t look so great, but they taste pretty good and it’s nice to eat something “bread-y” again. We estimate they’ve got about 12 grams of carbs each, so you’d best avoid them if you’re doing Induction. Read on for the recipe…Ingredients:
- 5 tablespoons melted butter
- 3 large eggs
- 1/4 cup cream
- 1/3 cup artificial sweetener (we use “Splenda”)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 cup flax seed meal
- 1/4 cup soy flour
- 1 small banana, mashed
- 1/2 cup blueberries
Preheat the oven to 375F.
Beat the first three ingredients together, then add the sweetener and vanilla. In another bowl mix up all the dry ingredients. Then combine the wet and dry together and add the fruit. Now fill up your muffin cups and pop them in the oven. The Snook reckons they need to bake for 20-25 minutes, but test by poking them.
He made six fairly big muffins out of this. They don’t rise a lot, so you can fill the cups up pretty full. The resulting muffins are dark brown and pretty dense, but the fruit makes them taste great. They’ve got lots of fiber too.
Let us know if you make any yummy modifications!