Gluten Free Low Carb Blueberry Flax Muffins

AmyNVegas

I adapted these from a flax bread recipe I got online.

2 cups ground flax meal
1 Tbsp baking powder
1 tsp sea salt
1/3 cup Xylitol sweetener (you can sub Splenda or whatever you use)
5 eggs
1/3 cup coconut oil melted
1/2 to 3/4 cup water (to make a thick batter like consistency)
1 tsp gluten free vanilla flavoring
1 cup frozen blueberries

Mix dry ingredients in a bowl and make a well in the bottom add wet ingredients in the middle then mix all together.
Line 12 muffin cups with paper liners like for cupcakes and distribute batter evenly among the 12 cups. Bake at 350 F for about 25 minutes until fork comes out clean. Muffins will be dense and moist. Makes 12 muffins see below for breakdown.

1 muffin (I have added and shared it in food diary listings with AmyNVegas as the brand)
calories- 184
Fat- 14g
Carb- 12.5g
Fiber- 5.7 g
Sugar- 6.1g
Protein- 6.7 g

UltimateLover

Sounds great. Maybe I'll try them later this week.