Microwave Flax Flour Muffin

This morning I re-visited the  Flax Muffin with Banana recipe as I felt like something different for breakfast other than eggs and I was so glad I did.

My original recipe calls for the ingredients to be made in a coffee mug, so taking extra care in how I prepared it this time around, I decided to use a small cereal bowl and I was so glad I did!!!  The result was a light and fluffy muffin, so much better than the original one.  I also changed the method of how I processed the ingredients….experimenting at it’s best!!!

Ingredients

3 tblsp. *Flax flour
1/2 tsp. baking powder (the gluten and starch, preservative-free kind) or 1/2 tsp Bicarbonate of soda  and 1/4 tsp Cream of Tartar
1 tsp. melted **coconut oil, or olive oil
1 egg, well beaten
(I added 1 mashed banana )

You may add-in any of the following: berries, 1/2 mashed banana, nut butter, shredded coconut, 1 tbs. raw  cocao powder, 1 tsp. cinnamon , a bit of date paste OR opt to have it without any addition, in this instance, use the first four ingredients only and add a pinch of salt to have as a savoury muffin with your breakfast or any meal.

Here’s How

• Beat egg well in a small microwavable dish
• add salt to taste
• If you are adding banana, make sure it is mashed very well and mixed in the egg mixture
• Add the flax flour and baking powder or bicarbonate of soda and cream of tartar and olive oil and beat.
• Microwave on high for about 1 minute 40 seconds

The benefits of adding flaxseed, especially flax seed flour, to a low carb eating plan is that it has lots of fibre and is healthy fat, and very low in carbohydrates. And it’s tasty, with a delicate nutty flavour. Flax seed is very high in fiber. Drink lots of fluid while eating flax. Whole flax seed will sail right through you!!!