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    You are in: Home / Recipes / Flax Muffins Recipe
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    Flax Muffins

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Tea Jenny's Note:

    Food.com wont let me add my bake mix to the recipe so I have put almond in it's place, but I use my bake mix also published next to this one. I love these muffins I use Da Vinci vanilla sugar free syrup for my sweetener and use 1/3 cup, you can crush about 4 splenda tablets between two spoons and use them, it won't be too sweet if you do that you might want to add some vanilla extract. You can also make them with just almond meal rather than the bake mix. I use xanthan gum as it gives the muffins a nice spring to them. You can freeze them I usually freeze half and keep the other half in the fridge.

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    Ingredients:

    Serves: 12

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Butter a 12 hole muffin tin.
    3. 3
      Mix dry ingredients together well.
    4. 4
      Add wet ingredients and mix thoroughly.
    5. 5
      fold in walnuts.
    6. 6
      Put in muffin tins (about 1/2 to 2/3 full) and bake for about 20 minutes.

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    Ratings & Reviews:

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    Nutritional Facts for Flax Muffins

    Serving Size: 1 (55 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 229.7
     
    Calories from Fat 195
    84%
    Total Fat 21.6 g
    33%
    Saturated Fat 9.3 g
    46%
    Cholesterol 62.0 mg
    20%
    Sodium 135.8 mg
    5%
    Total Carbohydrate 5.3 g
    1%
    Dietary Fiber 3.8 g
    15%
    Sugars 0.6 g
    2%
    Protein 6.2 g
    12%

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