If you aren't concerned about having your muffins sugar free and would just like to incorporate the healthy flax into your diet, just omit the erythrital and stevia and use 1/2 C of sugar in it's place. Also, I am not strictly a gluten free, but much of the food I eat happens to be so naturally.
Sometimes I add 1 C almond meal and omit 1 C flax meal to change it up a bit. I usually double the recipe and freeze some so I don't have to make them again for a while. Some of the ingredients may seem expensive at first, but once purchased, they last a long time and can make many things.
Blueberry Flax Muffins
Gluten Free, Sugar Free, Dairy Free OptionsIngredients:
- 1/2 C Erythritol (powdered)
- 1/3 C filtered Water
- 2 C Organic Golden Flax seed Meal
- 2-3 Tb Cinnamon
- 2 tsp baking powder (made from 2 parts cream of tartar to 1 parts )
- 1 tsp nutmeg
- 1/4 tsp unrefined sea salt
- 1/8 tsp pure stevia extract powder
- 4 Organic Cage Free Eggs
- 1/2 C (1 stick) unsalted organic butter, melted (could sub ghee or coconut oil for dairy free option)
- 2 tsp vanilla
- 1 C blueberries
- Preheat oven to 350 degrees. Grease muffin pan with butter (I like to use the silicone muffin pans, which are very easy to clean and also good for the environment).
- Mix together erythritol and water. Set aside.
- In separate bowl, mix together flax meal, cinnamon, baking powder, salt and stevia with a large whisk.
- In another bowl, beat eggs and add melted butter and vanilla with whisk.
- Mix erythritol and water with the wet ingredients, then combine wet ingredients with the dry ingredients using the whisk. Fold in blueberries.
- Pour into greased muffin pan filling each one almost to the top.
- Bake for 28 - 30 minutes. Makes 12 muffins.
- Store in the fridge in an airtight container or you can freeze them.