Crunchy Flax Muffins

Name: Crunchy Flax Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Ingredients: Coconut oil spray; 1/2c coconut oil; 2 large eggs; 1tsp vanilla extract; 1/2c flax meal; 1/4c hemp seeds; 1/4c millet; 4-5 Cinnamon Toast Max Mallows; 1-2 shredded carrots; 1tsp baking soda; 1/2 tsp sea salt; 1/2 tsp cinnamon; 1/2 tsp chai; 1/2 tsp turmeric; 1/2c chopped walnuts; 1/2c dried fruit (cherries, currents)

Rated 5 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

15 minutes

Taken from my cookbook: Two Moms in the Raw simple, clean, irresistible recipes for your family's health.

Author:

Shari Leidich

Ingredients

Coconut oil spray
1/2c coconut oil
2 large eggs
1tsp vanilla extract
1/2c flax meal
1/4c hemp seeds
1/4c millet
4-5 Cinnamon Toast Max Mallows
1-2 shredded carrots
1tsp baking soda
1/2 tsp sea salt
1/2 tsp cinnamon
1/2 tsp chai
1/2 tsp turmeric
1/2c chopped walnuts
1/2c dried fruit (cherries, currents)

Directions

Preheat oven to 350F. Spray muffin tin with coconut oil.In a medium bowl, whisk eggs, coconut oil, and vanilla. Mix in almond flour, flax meal, hemp seeds, millet flour, millet flakes, melted Max Mallows, baking soda, salt, spices, nuts, and dried fruit.
Divide batter among the muffin tin and bake compartments until a toothpick inserted into the center of the muffins comes out clean 25-30 minutes. Cool for 5 minutes, then transfer to a baking rack to cool completely. Muffins can be stored in an airtight container for 3 days.

Recipe Video

Recipe Note

Use Max mallow as a sugar replacement in any baking recipe!