Recipe: Flax Zucchini Muffinposted by Jeff Mullins on September 16, 2013
Flax Zucchini Muffin
1/4 cup ground flax meal (organic preferred)
2 tbs oat fiber
1/8 to 1/4 tsp baking powder
1 tbs walnuts
2 tsp pumpkin pie spice
2 tbs (or to taste) Splenda or 1 tbs Agave nectar
1/4 or more shredded zucchini
1/8 cup water or sugar free almond milk (if needed to thin the batter)
1 tsp coconut oil optional
- Mix dry ingredients first (I use a fork) in the bowl you will be cooking in
- Break open eggs and stir them in
- Add liquid if desired
- Microwave in a microwave safe container (Pyrex or Ziplock 2 cup round) for 3 minutes or until done – the top should be dry.
Use a container over twice the size of the batter for best results as it will rise in the microwave. This can also be modified for chocolate (Hershey’s Special dark cocoa is wonderful – just a tbs added or in place of spice and zucchini).
This is my modification of the original flax muffin in a minute recipe.