Breakfast

Blueberry-Almond Flax Muffins is for Breakfast, Snack.

Blueberry-Almond Flax Muffins takes 10 minutes to prepare.

Blueberry-Almond Flax Muffins takes 20 minutes to cook.

Blueberry-Almond Flax Muffins makes 12 servings.

The ingredients for Blueberry-Almond Flax Muffins are:

3/4 C whole wheat flour
1 1/4 C ground flaxseed
1/2 C Splenda (granulated-0 cals)
1 T baking powder
1 t baking soda
1 t cinnamon
1/2 t allspice
1/2 t salt
1 C fat free yogurt
2 T extra virgin olive oil
2 T unsweetened applesauce
1 egg, beaten
1 1/2 C blueberries
1 oz almonds, chopped

Here is how you make Blueberry-Almond Flax Muffins:

Mix wet and dry ingredients separately. Combine with a minimum of stirring. Fold in blueberries and almonds. Fill muffin tins from 3/4 full to top. Bake until firm and golden (20-30 min). Let sit for 10 minutes, then transfer to rack to cool. Makes 12.Freezes great. Number of Servings: 12Recipe submitted by SparkPeople user EXENEC.

The nutritional information for Blueberry-Almond Flax Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 136.7

• Total Fat: 7.8 g
• Cholesterol: 15.6 mg
• Sodium: 239.7 mg
• Total Carbs: 13.4 g
• Dietary Fiber: 5.1 g
• Protein: 6.3 g

The dietary needs meet for Blueberry-Almond Flax Muffins is Low Carb