Wednesday, February 2, 2011

Blueberry Flax Muffins (sugar free • gluten free • low carb • dairy free • gaps)

I finally have my flax muffin recipe just where I want it. After many trials and errors, I finally come out with a muffin that is moist, fluffy, sweet and delicous! You wouldn't even know it was low carb and sugar free! Not to mention extremely nutritious. I have also since omitted the use of any fake or chemical sugars in my diet as well, so this one uses erythritol (a sugar alcohol) and stevia (a natural sweetener from the stevia plant). I have had a few requests for the recipe lately after being told how yummy they were, so I am finally ready to share it again. It's come a long way from the original recipe and it is definitely much better now. Enjoy it plain, warmed up with some butter or add some jam.

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 Options
Ingredients:

  • 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 baking soda)
  • 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

Directions:

  1. 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).
  2. Mix together erythritol and water. Set aside.
  3. In separate bowl, mix together flax meal, cinnamon, baking powder, salt and stevia with a large whisk.
  4. In another bowl, beat eggs and add melted butter and vanilla with whisk.
  5. Mix erythritol and water with the wet ingredients, then combine wet ingredients with the dry ingredients using the whisk. Fold in blueberries.
  6. Pour into greased muffin pan filling each one almost to the top.
  7. Bake for 28 - 30 minutes. Makes 12 muffins.
  8. Store in the fridge in an airtight container or you can freeze them.
This recipe is part of the Pennywise Platter at the Nourishing Gourmet

6 comments:

Té la mà Maria - Reus said...

very good blog, congratulations
regard from Reus Catalonia
thank you

Susannah said...

Girl, I am so proud of the food thing you have adopted! And, I am EAGERLY awaiting to hear what all you've gotten into with this! Give us some background, details, what led to this change, etc. How "into" it are you??

Brittany Ann said...

Thanks for posting girly! I've been looking for something like this. I bake with sucanat. Do you think I can sub that in for sweeteners and get the same results? I use it as a sugar substitute normally and it's super equivalent.

Laura said...

Susannah, I am working on getting a post all about that up and running soon!

Brittany Ann, Have you baked alot with sucanat? It might work fine in this recipe, but I am not sure how the extra grainy texture or stronger flavor of sucanat will effect it. I would use the same amount as the erythritol and maybe still add a little stevia if you can to make it a little sweeter. I say its worth a shot to try it though!

Also, with all the research I did on flax, I came across several articles that talked about using caution with it when you are pregnant. Apparently there haven't been any human studies on the effects of flax while pregnant, but there have been several animal studies and there were usually issues with the babies because of it. Just something to think about... if you were interested, I could forward you more info...

Anonymous said...

Thank you, thank you, thank you, thank you for this recipe! I'm a fairly newly diagnosed Celiac and this muffin recipe is the bee's knees! Even my husband gobbles them down.

I did make a batch with a couple variations (3.5 tsp Truvia, as that was what I had, and 1 cup of dark chocolate chips). With the recent news about dark chocolate helping prevent heart disease, my husband was very eager for me to make something with them in it. It is extremely tasty with those additions and only adds a nominal amount of sugar/serving this way! Maybe next time I'll do half chocolate and half blueberries? :-)

I also have a toddler and I feel like a total evil genius when she eats these (omega-3s for a toddler can be hard to do in a conventional diet).

Thanks again for making this disease a lot less difficult for me and my family! Muffins seem like a small thing, but that's breakfast for me!

Laura said...

I am so glad you tried them and liked them!! And also thanking you for letting me know... it's awesome to hear feedback. I have made these with dark chocolate as well and you are right, they are really good that way too! You can try so many different variations. They are also good with different kinds of berries, like raspberries and blackberries. My toddler loves them too!

You should also try out the cheesecake muffin recipe, you would never know they were healthy... everyone gobbles them up too! Its so nice to have healthy options :)