Apple Caramel Flax Muffins
Apple Caramel Flax Muffins
Print recipe| Serves | 12 |
| Prep time | 30 minutes |
| Cook time | 15 minutes |
| Total time | 45 minutes |
| Dietary | Diabetic |
| Meal type | Dessert, Snack |
| Misc | Freezable, Pre-preparable |
Ingredients
dry
- 1 cup flax meal
- 1/2 cup almond meal
- 2 teaspoons baking powder
- 1 tablespoon cinnamon
- 1/2 teaspoon salt
wet
- 4 Large eggs
- 1 tablespoon vanilla
- 1/2 cup unsweetened applesauce (Should be about 8 grams of non-fiber carbs)
- 1/2 cup suger free caramel syrup (can be substituted for other such syrups (no sorbitol))
- 1/4 cup vegetable oil (I recommend canola oil)
- 1 teaspoon Stevia (Or equivalent artificial sweetener to 1 cup suger (no sorbitol))
Directions
| Step 1. | Preheat oven to 350. Grease 12-muffin tin very well. (I suggest Baker's Joy) |
| dry | |
| Step 2. |
 Mix dry ingredients together |
| wet | |
| Step 3. |
 Mix wet ingredients together in separate bowl |
| Step 4. | Add wet ingredients to dry and mix well. Consistency should not be overly runny. If it is add more flax meal until it is is not runny, but you should not need more than 1/4 more cup. |
| Step 5. |
 Spoon into 12-cupcake tin. Each portion should be about 2/3 full |
| Step 6. |
 Cook from 15-18 minutes or until toothpick comes out clean and muffins barely start to pull away from sides of tin. |
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