 |
| Flax seed Muffin w/ 5 Blackberries |
Ester, a long time blog reader here, sent me a recipe over a year ago and she swore by this little muffin. Honestly it didn't sound very good - a muffin that is only an egg and ground flax seed? No thanks. After reading
Dr. William book Wheat Belly and completely giving up grains in October, I started making the recipe from his book. It is the same, except you make a pancake/tortilla out of it. He recommended microwaving it on a plate or wax paper, but I preferred cooking it on the griddle.
Jorge Cruise appeared on the Dr. Oz show and made the same muffin in a coffee mug and when he popped it out, it looked like one of the molten lava cakes or chocolate souffle. Okay, yes I've been on a very low sugar diet for a low time, so my "sugar glasses" skew this sort of thing....
With my egg aversion and no grains, breakfast is very difficult. So finally I broke down and made the Flax Seed Muffin, and I am hooked! It's my goto breakfast now and is perfect for any diet you are doing. Low sugar, no sugar, Atkins, Belly Fat Cure, Fast Track, Paleo, Weight Watchers... you name it. Here is how I make mine. After I've had my morning coffee, I reuse my cup and add these ingredients:
Basic Ingredients:
- 3 Tblsp Ground Flax seed (I get mine at Costco)
- 1 tsp coconut or olive oil
- 1 tsp baking powder
- 1 egg
I mix it up in the cup, making sure to blend the baking powder really well. I microwave mine for 65 seconds. Make sure it is a coffee cup and you don't need to prep it/grease it. I pop it upside down, one knock on the counter and it slides out. I don't use any sweetener in mine, not even Stevia, because usually I'll mix something else in. These options add a little sweetness to it and keep it interesting. Because it is not, in fact, a chocolate souffle.
Options:
- 1 tsp Stevia (most people will want to include this)
- Handful of Blueberries (10) or Blackberries (5)
- 1 Tbsp Raw Cacao (raw cocoa)
- A few chocolate chips (5)
- 1 Tbsp Nature's Hallow Jam
- Pumpkin Butter - 1 Tbsp Pumpkin Puree, 1 Tbsp soft butter
 |
| Flax seed muffin w/ chocolate chips |
 |
| Plain |
|
 |
| Blueberry |
|
 |
| Cheddar & Jalapeno |
|
 |
| Chocolate |
|
And how does it taste? It's great. I love it. I have it every morning, no joke. The key here is to not sweeten it way up folks. It is a really simple muffin that is nothing but good stuff. If you use
My Fitness Pal the One Minute Muffin - Flax- Instant Flax Muffin looks like it has about the info already entered for you. I entered my own remembered meal and it came up with 0 sugar and 13 grams of carbs, 10 grams of fiber and 11 of protein. So an S/C Value of 0/1. Be sure and add your sweeteners or fruit too to get an accurate count.
It reminds of that old Paul Simon song "50 Ways to Leave Your Lover" and this should be called "50 Ways to Make Your Muffin". (ps. I named my blog with his Me & Julio in mind...)
Update: Apparently Jorge has Minute Muffin Fever too! He has just posted a video and pdf file with several variations on the muffin. You can check out his variations
HERE.
Hey Amber-I made the flax muffin from Jorge's recipe and it was very good, but decided to modify a bit since i don't do much flax and it also turned out great!
ReplyDeleteIn a coffee cup add:
1 Tablespoon coconut flour
1/2 teaspoon baking powder
1 1/2 tsp cinnamon
Blend all dry ingredients
Then Add
1 egg
1 Tablespoon coconut oil
Stir well
Then add
2 Tablespoons of water
Stir well....you could also add a bit of Stevia- I did not.
I agree I use coconut flour and it's just as delicious. This is because I could never find flax meal or flax so I just thought, let's see if coconut flour works! I always add spices then you can always serve it with plain yogurt and fruit on the side ;) I sometimes eat it as if it's a "scone" :)
DeleteI blend my flax seeds in my coffee bean blender, works great.
DeleteHey there... you can grind your flax in the blender to make the flax meal.
DeleteI made one in front of my husband, gave him a bite of it and now he is hooked. He's made one every day this week so far.
ReplyDeleteKim
In your recipe it says 1 tsp. oil. In your calorie count it says 1 tbsp. oil.
ReplyDeleteI just made it using 1 teaspoon oil. It was fine. I'm going to skip the stevia next time.
DeleteI love this muffin too Amber! I've eaten it every day this week. I am convinced that it, in conjunction with my calorie burn effort, has helped get me back on track! I had a post planned to get the recipe up on my blog as well, but maybe I'll put it on there somewhere else now, no post. :) I love the blueberry idea - I'll have to try that out soon. My fav is chocolate, of course! :)
ReplyDeleteI made some w/cocoa, truvia, vanilla, peanut butter and I also add a bit of unsweetened almond milk - yum :-)
ReplyDeleteOh my this looks really really good! Gues.s I'll have to try it out now
ReplyDeleteI love to see how everyone else makes this muffin, it is so versatile and I totally agree with Dawn about it being a diet changer. Please feel free to leave a link her back to your own version of the muffin or just list the recipe!! Maybe we can get up to 50 :)
ReplyDeleteI added some Josesh's sugar free maple syrup and a few chopped walnuts. Yummy:)
ReplyDeleteI love this muffin and eat it almost every day! When I use blueberries in it, I spread some cream cheese on the top while it is still warm. My mornings are always hectic, its so nice to have something really satisfying that can also be made really fast :)
ReplyDeleteI have only made this once and I did not like the truvia in it. Want to try again.
ReplyDeleteI have not tried this muffin yet but want to give it a try. I like that is is quick and easy.
ReplyDeleteI have this almost every breakfast....i love it i add cranberries and little 1 tsp. Of palm sugar....its very tasty...
ReplyDeleteI just made this today with a hand full of blueberries and WOW what a great muffin! And the fact that it takes 2 minutes beginning to end is fantastic! Thanks for sharing this tasty recipe :)
ReplyDeleteI tried this the other day after I got the blast email that Jorge sent out and wow! it's great! I put a tsp of cocoa powder in it and it did the trick. I am definitely going to be making these on a regular basis!
ReplyDeleteTried it for the first time and am trying to figure out what I did wrong. I madeit the original way except I didn't have cinnamon so I left that out. Mine came out very eggy. It was still yummy since I love eggs but basically mine felt like it was a fluffy egg mixed in with some flax seed. Maybe I didn't mix it well enough? I used an organic egg, could that have changed something. I would love your guys help. Email me at nadiashahmalik@gmail.com. Thanks
ReplyDeleteAre you sure you used 3 Tablespoons of the grounded or milled flaxsed, and not teaspoons or whole flaxseed? Mine is not eggy at all.
DeleteWas so excited to try! Pretty good - think I might definetly need a sweetner. Is it ok to have an egg every day if you're watching your diet?? That's the only thing I wonder about?? ( my goal with diet is weight loss...)
DeleteDr Oz: Miracle Microwave Muffin Recipe
ReplyDeleteIngredients:
Jorge Cruise Microwave Muffin Recipe
Jorge Cruise Lemon-Limeade
- ¼ cup of ground flax
- 1 tsp of baking powder
- 2 tsp of cinnamon
- 1 tsp of coconut oil
- 1 egg
- 1 packet of Stevia (sugar substitute)
Place the ingredients into a mug and put it in the microwave for 50 seconds. Allow to cool and then enjoy!
If you are a fan of lemon poppyseed muffins, try this:
ReplyDelete1 egg
1 tsp coconut oil
1 tsp baking powder
1/4 c ground flaxseed
1 pkt truvia
1/2 tsp lemon extract
1 Tbls chia seeds
Mix in mug. 50 secs. in microwave.
I think I may have done something wrong, looking for suggestions! I made the original recipe but it came out very salty/bitter. I want to try it again.... Any suggestions? Could my ground flax be bad or too much baking powder? Thanks for any suggestions!
ReplyDeletenot sure but i question the 2t of cinnamon-that amount could cause bitterness
DeleteCan I have the fiber, carbs, fat, protein break down for these muffins I'm on weight watchers point system and want to calculate points is that possible?
ReplyDeleteUmm, it is right there in the post... the with picture that says BREAKFAST.
Delete1/4 cup of ground flax
ReplyDelete5 tsps of club soda
1 tsp of baking powder
1 tsp of Agave necture
1 tsp of cocoa powder
This comment has been removed by the author.
ReplyDeleteDoes anyone know if/how I can make this muffin in my oven? I do not own (nor ever wish to own) a microwave. I'm assuming it'd be a very similar process, but it would just take longer? Anyone?
ReplyDeleteIf you find out, please let me know! I also don't do microwaves and I'm searching everywhere for an alternate oven recipe. Good luck!
DeleteI have been wanting to bake this also. Just haven't taken the time to experiment.
DeleteAlso, I use Agave instead of Stevia in mine and I add more cinnamon because it is good for high blood pressure and blood sugar.
Agave is worse than High Fructose Corn syrup and is a sugar.
Delete1/4 cup mix of ground flax + ground almond
ReplyDelete0.5 tsp coconut oil or olive oil
0.5 tsp baking powder
0.5 tsp cinnamon
1 egg
1 packet stevia
I make this with no baking powder (forgot it the first time and didn't miss it) and no sweetener and it was great! I cut it in half and spread a little coconut butter (or real butter) on it and it's perfect!
ReplyDeleteAt first I came up with 9 WW Points+each but then I calculated the true fat of one (non-fried) egg (5 grams) and 1 tsp (not T.) of olive oil and came out with 4 WW PP. That's more like it.
ReplyDeleteI made it this morning for the first time and had it with greek yogurt and sugar-free syrup. It was yummy!
I made this today and only added 1/4 tsp and it worked fine, not sure if i would like it with 1/2 tsp of baking powder. Wondering if I added more liguid if it would raise more. Has anyone found this to be true. Also I used allspice and it was so yummy!!!
ReplyDeleteI also added one tlb of almond powder too.
1/4 cup almond meal/ ground flax mix
ReplyDelete1tsp baking powder
1 egg
1 packet vanilla stevia
dash cinnamon
1tsp melted coconut oil
microwaved and it was delicious. added a splash of heavy cream and it was bread pudding like!
We have tried it twice now... Maybe I'm using too small a coffee cup that makes it rise over the top. Maybe it is the cup or the cooking time but my husband says " now I know what it is like to eat a sponge " and I agree. I added blueberries to mine them melted butter after it cooked. He put chocolate chips in his this time... DRY DRY DRY! What's wrong with ours.
ReplyDeleteAre you sure you are using baking powder, not baking soda? Are you using a large size egg? The only other thing I can think of is maybe you are overcooking the muffin. I use a large size mug, it rises as it cooks, then goes back down. Hope you get better results next time.
DeleteI cook in 2 cup Pyrex meausing cup. Fun to watch it rise.
Deletebest experiment yet!
ReplyDeletecoconut, flax and almond meal to equal a little over 1/4 cup
1t bp
1 egg
1t coconut oil
1t frontier alcohol free orange flavor
1/4t grated orange peel (i had clementines around)
1/2 t cinnamon
dash cardamom
1 pkt vanilla stevia
cooked for 60 seconds and added a drizzle of nature's hollow sf syrup
baking pdr has 480mg sodium in 1 t. I use 1 t. water and amber aguave 1 T. Could also use applesauce to make moist and cut sodium.
ReplyDeletei made the original one and it came out kind of bitter, not delicious at all! i ate only half and the only reason why i'd try it again is bc it kept me full half a day! what's it supposed to taste like? mine was def not yummy! :-((
ReplyDeleteI added a scoop of whey protein powder to mine and eliminated oil, the sweetener, and the cinnamon, instead I added two tablespoons of greek yogurt to the mix...I made one with chocolate peanut butter protein powder, and one with strawberry protein powder, I tasted a small bite of each and both have a nice flavor -- I have sliced them in english muffin size slices to toast in the morning....can't wait to try them.
ReplyDeleteGoing to try this tomorrow morning for breakfast. Sounds good!!
ReplyDeleteI spray a pyrex (glass) 6 oz. Baking cup with generic pam and put half on the mixture in it, omitting the coconut oil. I also just use about 1/6 cup egg whites instead of 1 egg. I add 1 tblsp cinnamon to get rid if the nasty flax flavor or cut the cinnamon to 1 tsp if substituting 1.5 tbslp almond meal for half the flax. I use 1 tblsp truvia per muffin.
ReplyDeleteI made it as per your recipe and it is huge, fluffy, eggy, and the cup broke in half. Hmmm
ReplyDeleteJust tried it for the first time (first time using flax seed as well), was surprisingly good, except a tad on the salty side for me. Wouldn't do it every day because of the egg. Maybe I'll try Egg Beaters next time. Looking forward to adding different fruits/spices to change it up a bit.
ReplyDeleteI've been making these for awhile. Here's a variation that's reallllllllly yummy:
ReplyDeleteOmit the cinnamon & add 1-2 tsp cocoa powder. Also add 2-3 TBS of Da Vinci or other brand of no sugar syrup of your choice. I use hazelnut. You can also add a couple of TBS of ground almond or hazelnuts. Mix well Add about half a minute to microwaving time.
Surprisingly fluffy and tasty! I sweetened with molasses and topped with strawberry jelly.
ReplyDeleteI do have 1 warning though: 1 tsp stevia is about as sweet as 1 cup of sugar... this is the substitution formula I use. A lot of the mainstream stevia products contain fillers or a blend of some other sweetener(s) such as dextrose, thus are equivalent to or less drastically different than the same measurement of table sugar. A tiny pinch of pure stevia powder would be plenty in a recipe like this, so take caution!
Does anyone know if you can use hemp seed instead of flax seed?
ReplyDeleteI like to sprinkle seeds on top before microwaving....sesame, caraway, poppy. I use the new Truvia baking blend if I want a sweet treat. It is 75% Truvia and 25% regular granulated sugar. No bitterness at all. Also I sometimes stir in some shredded sharp cheddar or gruyere if I want it savory for a sandwich. I use a ramekin the size of an English muffin and they turn out perfectly for sandwiches. Fun to copy bagel flavors. I stick to the flax meal for savory varieties and use almond meal for the sweet ones.
ReplyDeleteI'm egg free so here is my recipe:
ReplyDelete1 1/2 Tbsp Flax Meal
1 1/2 Tbsp Chia Meal
1/2 Tsp Baking Powder
1 Tbsp Almond Butter
2-3 Tbsp Almond Milk
1 Tbsp Coconut Oil
4-5 drops liquid Stevia
For breakfast, I've added a 1/4 - 1/3 cup frozen blueberries and a dash of cinnamon. For snack tonight, I added a couple Tbsp dark chocolate chips. Both have been delicious!!
There is a violent change in food molecules when using a microwave. Microwaved food effects your hemoglobin levels and deterioriates your immune system. I used this recipe and baked them adding shredded zuccini and cinnamon and oat flour.
DeleteCan you spell it out for those of us who are kitchen-dorks? Also, would your instructions be different in a toaster oven, like a delonghi?
DeleteI add only 1/8 tsp of baking powder and it works fine. I have also heard that flax flour gets rancid quickly and that it is best to process the seeds in a food processor. I keep a small amount in the fridge.
ReplyDeleteI made this and sorry folks but I thought it was so nasty! The texture was awful and I agree with the other post...mine was eggy tasting too. I followed the recipe perfectly. Yucky!
ReplyDeleteGreat recipe! Have you been to http://eatseed.com they are the best I've found for seed products like flax. Thanks for the recipe!
ReplyDeleteThanks for the egg-free recipe. I will try it. These muffins are wonderful, once you hit on exactly how to tweak for your microwave. They have been my saviour on Atkins. Day 123 and going strong.
ReplyDelete1/4 cup ground flax
ReplyDelete1/4 cup rolled oats
1 tsp baking powder
1 egg
2 dashes cinnamon or nutmeg
*1 tbsp honey/stevia or 15 dried cranberries/raisins
Combine and whisk, microwave for 60 seconds.
Any suggestions for an egg substitution?
ReplyDeletebrilliant guilt-free snack!!! Thank you!
ReplyDeleteCan you use egg whites with the recipe?
ReplyDeleteI made it. It turned out too dry for me, but I will try 1T of oil next time. I am not an egg person so I tend to eat a bar for breakfast instead. I'm also not getting enough fiber so I'm hoping this muffin will replace that bar and give me fiber.
ReplyDeleteI'm so excited to find your blog. It gives me a lot of hope for my own weight loss. I don't have a microwave. Is there a way to make this muffin without a microwave?
ReplyDeleteI Made the flax seed muffin this morn, from original recipe. It was great! And the scarey thing is I used flaxseed that I had kept in my refrigerator from the last time I went on Atkins. The year was 2010. It was not rancid, it smelled good and poured nicely. I hope I don't die.
ReplyDeleteI make lowcarb muffins all the time, flax, almond, coconut... But I always put a little salt in the batter.
ReplyDelete