Breakfast

Cinnamon Blueberry Flax Muffins is for Breakfast, Dessert.

Cinnamon Blueberry Flax Muffins takes 20 minutes to prepare.

Cinnamon Blueberry Flax Muffins takes 15 minutes to cook.

Cinnamon Blueberry Flax Muffins makes 12 servings.

The ingredients for Cinnamon Blueberry Flax Muffins are:

1 c blueberries
1 1/4 c flax seed meal
1 t baking powder
3 T cinnamon
1 t nutmeg
5 medium eggs
1/4 c olive oil
1/2 c sugar-free syrup, or equivalent of 1/2 c liquid sweetener, or liquid Stevia + water to equal 1/2 c
1 T vanilla
2 T grated orange peel

Here is how you make Cinnamon Blueberry Flax Muffins:

Liberally butter muffin tins. Makes 12 large or 24 small muffins. Do not use paper liners -- they will stick.Mix dry ingredients and wet ingredients (not including blueberries) separately, then together.Let mixture stand for about 10 minutes to thicken.Add blueberries, and pour into muffin tins.Bake about 15 minutes for small muffins, longer for large, or until toothpick inserted in the center of a muffin comes out clean.Keeps up to a week in the refrigerator or 3 months in the freezer.Number of Servings: 12Recipe submitted by SparkPeople user BFRG1513.

The nutritional information for Cinnamon Blueberry Flax Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 108.7

• Total Fat: 8.3 g
• Cholesterol: 77.9 mg
• Sodium: 85.6 mg
• Total Carbs: 5.6 g
• Dietary Fiber: 3.1 g
• Protein: 3.7 g

The dietary needs meet for Cinnamon Blueberry Flax Muffins is Low Carb