Low carb simple mini muffins

I am so due for another low carb recipe post. This will I have a simple muffin recipe that I’m sure you will love.  These mini muffins are irresistible and very delicious. What I love most about them is the portion size.

I use a combination of flax seeds and almond flour in this recipe. If you can’t tolerate nut flour, you can definitely substitute it with coconut flour.

Whenever I tell people that I can make all the recipes I want without having to use wheat or other grain flours. I always get the look…

If there is a will there is a way. Thankfully nowadays, one can find unlimited substitutes for allergens. If you have absolutely no problem with wheat and you want to use it for this recipe, by all means, you can do so. This is simply a variation for anyone trying to follow a low carb diet for health reasons.

This blog is all about anti-inflammation recipes and I will continue to only share recipes that have helped me in my back pain healing journey~

These muffins are:

• Gluten free
• grain free
• Low carb
• High in protein (the eggs, and almond flour contain protein)
• Can be dairy free if you don’t use milk 😉

SIMPLE MINI MUFFINS

Print Recipe

Low carb simple mini muffins

A simple low carb muffin recipe

Prep Time

10 minutes

Servings

muffins

Ingredients

• 3 eggs
• 2 tbsp walnut pieces
• 2 tbsp coconut oil
• 2 tbsp whole milk preferably organic
• 2 drops vanilla
• 1 tsp maple syrup You can also use raw honey
• 3 tbsp Ground Flax
• 1 cup almond flour You may not use the whole cup.
• 1 tsp coconut oil to oil the pan

Prep Time 10 minutes Servings muffins Ingredients 3 eggs 2 tbsp walnut pieces 2 tbsp coconut oil 2 tbsp whole milk preferably organic 2 drops vanilla 1 tsp maple syrup You can also use raw honey 3 tbsp Ground Flax 1 cup almond flour You may not use the whole cup. 1 tsp coconut oil to oil the pan

Instructions

1. Preheat the oven to 350°F (175°C).
2. Oil a muffin pan with coconut oil
3. Mix all the ingredients together, and leave the almond flour until the end. Start adding the almond flour until you reach the desired consistency. You may need to use more or less depending on how many servings you wish to make.
4. Divide the mix among the muffin cups.
5. Bake for 30 minutes or until a fork poked in the middle of the muffin comes out clean.
6. Let the muffins cool down for 5 minutes and remove them from the pan.
7. Enjoy!

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