Plain Low-Carb Seed Muffins Recipe

Name: Plain Low-Carb Seed Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups flax seeds; 1/2 cup pumpkin seeds; 1/2 cup ground walnuts; 2 large eggs; 1 cup water; 1/2 cup water; 3/4 cup buttermilk; 2 tablespoons psyllium; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt

Servings: persons

1 1/2 cups flax seeds
1/2 cup pumpkin seeds
1/2 cup ground walnuts
2 large eggs
1 cup water
1/2 cup water
3/4 cup buttermilk
2 tablespoons psyllium
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

1
Preheat oven to 380u00b0F.
2
Grind flax seed and pumpkin seed as finely as possible.
3
In a big mixing bowl, combine ground seeds, nuts, baking powder, soda and salt.
4
Divide eggs.
5
Beat egg whites until stiff.
6
Soak psyllium husks or chia seeds in 1/2 cup water.
7
Cream together egg yolks, 1 cup water and 3/4 cup buttermilk, then mix in soaked psyllium or chia.
8
Dump liquid into dry ingredients, combine thoroughly.
9
Line 12 muffin tins with papers.
10
Check batter: It should be creamy, not too thick - if it's to thick, add a little more water until it's smooth.
11
Fold in stiff egg whites.
12
Fill batter into muffin tins, bake at 380u00b0 for about 20 minutes or until toothpick inserted into the middle of a muffin comes out clean.
13
Immediately remove muffins from muffin tray and let cool completely on a wire rack.
14
If you like sweet muffins, add sweetener and spices to taste (great with cinnamon) to the batter. I use to eat them instead of sandwich rolls.
15
Enjoy!

954

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups flax seeds, 1/2 cup pumpkin seeds, 1/2 cup ground walnuts, 2 large eggs, and more.

Yes, Plain Low-Carb Seed Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Plain Low-Carb Seed Muffins

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