Flax microwave muffins are not something I created but I wanted to share this because it is a great recipe I use a lot. You are basically making your own little serving of bread & that is super fun I think 🙂 If you have never had one you should try it mostly because they are really FILLING and will tide you over for quite a little while!! Flax is jam packed with lots of healthy stuff for you body, hair, and skin including fiber, omega-3 fatty acids, and lignans which is a powerful antioxidant. This recipe is so quick plus low carb, low calorie, vegetarian, and gluten free. I know some people do not like the taste of flax so feel free to add garlic and lots of other herbs which will help mask the flax taste. Also if you follow me on Facebook or Instagram you may have seen my new purchase of a flax and chia blend in coconut & cocoa flavor. I tried it out in this recipe and it was really nice so feel free to make this version sweet too by reading my options below 🙂
Ingredients:
1 large egg
2 tablespoons of flax meal (or 2 travel flax packets or use a sweet flax blend as pictured below)
1 teaspoon of oil (extra virgin olive oil is great for a savory version and extra virgin coconut oil is delicious for the sweeter one but any kind of oil will work or butter)
1 teaspoon baking powder
non stick cooking spray
1-2 teaspoons of herbs & spices or zero calorie sweetener of your choice (optional but a really nice addition)
*Here is the flax/chia blend I used to make a sweeter muffin. It is really yummy with a little extra coconut oil on top, a little coconut almond butter, some melted semi sweet chocolate chips, or with some berries and a little whipped cream on it to make a shortcake type dessert-yummm!!
To make flax muffin spray a microwave safe bowl with nonstick cooking spray. If using butter or coconut oil melt it in microwave in the bowl for a few seconds. Add all ingredients to bowl.
Whisk or stir with a fork really well so it is fairly smooth and no clumps.
Microwave for 60-80 seconds. It should be cooked on top but it is ok if it is slightly damp looking. Let sit in bowl for a few seconds then use a knife to slide all around the edges. It should very easily pop out of the bowl. I like to flip it onto a plate.
This one I topped with an over easy egg but you can scrambled egg whites, ham, bacon, sausage, veggies, cheese-anything your heart desires. Or use the sweet toppings I listed above if you made it that way. So simple, healthy, and satisfying 🙂
Makes one super filling muffin
Per muffin:
160 calories
13.8 grams fat (healthy fat!)
4.0 grams carbs
4.0 grams fiber
9.0 grams of protein
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