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Paleo Flaxseed Muffins – Banana Apple (grain, sugar, dairy free)

Posted on Mar 27, 2015 | 5 comments

Paleo Flaxseed Muffins – Banana Apple (grain, sugar, dairy free)

Paleo Flaxseed Muffins – Banana Apple


For one of the youngest paleo eaters in the tribe, I made these Paleo Flaxseed Muffins especially because 3-year-old Maggie asked for them. Wish our culture had been educated about good nutrition and paleo eating when I was her age!

 

These Paleo Flaxseed Muffins are low-carb, light and airy, yet chock-full of healthy omega-3 fat, protein, fiber and potassium. They have healthy saturated fat from the eggs and grass-fed butter or ghee, and beneficial omega-3 fatty acids, from the ground flaxseed meal. These fats are the good for you paleo fats. Remember, it is the trans-fats in margarine, processed vegetable oils and partially hydrogenated oils that lead to poor health.

 

Don’t underestimate the dense nutrition in flaxseed. The flax in these Paleo Flaxseed Muffins has markedly higher polyphenol antioxidants than fruits like blueberries, or vegetables like olives. These components of flax have been linked to prevention of heart disease and improvements in insulin sensitivity. Flax also contains lignans, phytonutrients which reduce the risks of breast cancer and prostate cancer.

 

If you are watching your glucose levels or eating low-carb paleo, or Banting, you can choose xylitol or stevia as your sweetener, or omit any type of added sweetener. If you enjoy less sweet muffins, the banana and apple alone in the Paleo Flaxseed Muffins provide enough sweetness.

 

Paleo Flax Muffins: Banana Apple

 


 Paleo Flaxseed Muffins – Banana Apple

  •  Prep time:  15 minutes
  •  Cook time:  30 minutes
  •   Servings:  24 mini-muffins or 18 regular sized

 

 

(Payton’s Paleo 30 Day Challenge friendly if xylitol, or stevia is used)


1) Pre-heat oven to 350°.

2) In a large bowl, beat eggs with a power mixer on high for 2 minutes.

3) Add all other ingredients to eggs, except the flaxseed meal and nut-flour, beating until well mixed.

4) Now add the flaxseed meal and nut flour, mixing by hand until batter is smooth. Allow batter to sit about 5 minutes before baking so the ground flax can soak up moisture evenly.

5) Grease mini-muffin or regular muffin tin with oil of choice, fill each muffin cup to top with batter.

6) Bake mini-muffins for 25 minutes. Regular sized muffins, about 35 minutes.

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DOUBLE BATCH MEASUREMENTS:

  • 6 eggs
  • 1 1/2 cups peeled, grated apple
  • 4 ripe medium bananas
  • 1/2 cup oil
  • 4 tsp. almond extract
  • 2 tsp. vanilla extract
  • 1 tsp. salt
  • 2 tsp. baking soda
  • 4 tsp. baking powder
  • 6 TBS. cinnamon
  • 1/2 cup sweetener
  • 2 cups ground golden flaxseed meal
  • 1 cup nut flour
  • (optional add-in) 1/2 cup raisins, or currants, or chopped dried figs

 

 

Nutritional Breakdown (for my Banting-paleo readers)

In a 24 mini-muffin batch, using liquid stevia as the sweetener, each muffin has:

Calories:  75

Carbs:  5.8

Protein:  2.5

Fat:  5.3

Fiber:  2.2

 

5 Comments

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  1. Payton

    Just made a batch of these and substituted 1 can (8 oz.) of crushed pineapple (in juice) in place of the grated apple, and used 1 banana only, with the add-in raisins. AMAZING!!!

    ~ Payton

  2. Megan

    Ok, you all must try the pumpkin version.
    Use pumpkin in replace of Apple, use all of pumpkin spice (or half amt) instead of cinnamon
    Then skip the almond extract and use all vanilla extract.
    So yummy!!!

    • Payton

      You are always SO inventive with new twists Megan!

      Thanks for sharing, and as always, I’m so grateful for your support from the beginning. 🙂

      Big hug,

      ~ Payton

  3. Megan

    Made double of these… Didn’t have 4 bananas so instead of using apples, I used 1.5 cups of pumpkin purée and two bananas. I added pecans instead of died fruit; turned out fantastic.

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