Blueberry Flax Muffins Recipes

GLUTEN-FREE BLUEBERRY FLAX MUFFINS

Gluten-free Blueberry Flax Muffins image

Recipe by The Pioneer Chicks

Provided by Alexa Lehr

Time 40m

Number Of Ingredients 14

Ingredients

2 cups Bob's Red Mill GF oats ground into flour
1 cup Bob's Red Mill ground flax seeds
2 large organic, free-range eggs (room temp)
2 large organic, free-range egg whites
2 tsp. organic ground cinnamon
1/2 tsp. baking soda
2 tsp. baking powder
1/4 cup organic, grass fed butter (melted) (or coconut oil)
1 tsp. pure vanilla extract
1/4 cup pure maple syrup
1/4 cup coconut sugar
1/2 tsp. sea salt
1/3 cup warm water
1 cup frozen blueberries

Steps:

Preheat the oven to 375 degrees F. Line a stoneware muffin tin with 9 parchment paper muffin cups.
In a large mixing bowl, beat together the melted butter, eggs, egg whites, vanilla extract, and maple syrup.
Add the oat flour, flax seeds, coconut sugar, baking soda, baking powder, cinnamon, and salt. Stir until combined then add the water. Stir until combined and lastly, fold in the blueberries.
Divide the batter evenly between the muffin cups, filling each cup full. Bake for 18-20 minutes. Cool for 10 minutes before moving the muffins to a cooling rack to finish cooling.
Enjoy!

BLUEBERRY FLAX MUFFINS

Blueberry Flax Muffins image

While looking for an interesting recipe for blueberry muffins I stumbled across information regarding flax seed. I looked at a number of muffin recipes and combined several to come up with these. They are healthy, with no added oil, yet moist.

Provided by PaulaG

Categories Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

1 cup all-purpose flour
1/2 cup oat bran
1/2 cup flax seed meal
1/3 cup Splenda sugar substitute
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup low-fat buttermilk
1/2 cup unsweetened applesauce
1 egg, lightly beaten
1 lemon, zest of, finely grated
1/2 teaspoon lemon extract
1 1/2 cups fresh blueberries

Steps:

Preheat oven to 400°F.
Spray a 12 cup, non-stick muffin tin with cooking spray.
In a large bowl, mix flour, oat bran, flax seed, baking powder, baking soda, and salt.
Add the Splenda, sugar, buttermilk, applesauce, egg, lemon zest, and lemon extract, mixing until just combined.
Gently fold in the blueberries.
Pour the batter into the muffin cups.
Bake for 20 minutes or until a toothpick inserted in center of muffin is removed clean.
Cool 5 minutes in pan, then remove muffins and place on a wire rack to finish cooling.

Nutrition Facts : Calories 123.6, Fat 3, SaturatedFat 0.5, Cholesterol 18.4, Sodium 261.5, Carbohydrate 22.3, Fiber 2.7, Sugar 8.5, Protein 4

BLUEBERRY BANANA COCONUT FLAX MUFFINS

Blueberry Banana Coconut Flax Muffins image

When the local library ladies asked me to send them the recipe for the muffins that I'd brought to story time, I realized I'd created something special. They were enjoyed by the kids and adults alike. Delicious and wholesome, the coconut, banana, and flax add a little something extra to the boring old blueberry muffin.

Provided by Kate

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 40m

Yield 24

Number Of Ingredients 16

Ingredients

2 cups all-purpose flour
2 cups quick-cooking rolled oats
1 cup ground flax seed
1 cup white sugar
⅔ cup sweetened flaked coconut
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ½ cups mashed ripe banana
1 cup sour cream
½ cup applesauce
½ cup melted butter
2 eggs
1 tablespoon vanilla extract
2 cups fresh blueberries

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
Whisk together flour, oats, flax, sugar, coconut, cinnamon, baking powder, baking soda, and salt in a bowl.
Whisk together bananas, sour cream, applesauce, melted butter, eggs, and vanilla in a large bowl. Stir flour mixture into banana mixture just until all dry ingredients are moistened; fold in blueberries. Fill muffin cups 2/3 full.
Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 20 minutes.

Nutrition Facts : Calories 214.2 calories, Carbohydrate 29.6 g, Cholesterol 29.9 mg, Fat 9.4 g, Fiber 3.3 g, Protein 4 g, SaturatedFat 4.6 g, Sodium 236.4 mg, Sugar 12.8 g

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