Now here’s a unique muffin recipe using ground flax seeds and eggs instead of flour. This makes them high in protein and good fats. It also uses stevia, banana and sucanat, (a natural whole sugar), as healthy sweeteners. I enjoy using whatever fruit is plentiful and in season, as seasonal eating is practical and healthiest. I feel good about grabbing a muffin or two as a delicious meal replacement when in a hurry.

Ingredients

 1 ½ cup flax seed, blended into meal

1 ripe banana, mashed

2 tsp baking powder

1/2 cup sucanat

1/8 tsp stevia powder or to taste

1 Tbsp cinnamon

6 eggs, room temperature

2 Tbsp coconut oil, melted

1 Tbsp vanilla extract, optional

1 cup chopped strawberries or seasonal fruit of choice

Crumb topping

1 Tbsp flour

3 Tbsp sucanat or date sugar

small pinch stevia

small pinch cinnamon

Instruction

Mix all crumb topping ingredients in small bowl and set aside.

Mix all dry muffin ingredients in one bowl and wet ingredients in another. Mix wet into dry.

Spoon into muffin tins or loaf pan, filling 2/3 full.

Spoon 1 Tbsp of topping on each muffin.

Bake at 350 degrees for 20 minutes or till slightly browned and inserted toothpick or table knife comes out clean.

Let cool 10 minutes then loosen with knife. Let cool completely before storing in an airtight container.

 Refrigerate after 1 day, as they are very moist and tend to mold quickly.

Variations:

Add one of the following:

1 cup pumpkin puree and 1Tbsp pumpkin pie spice instead of banana

substitute ½ cup chopped dates for ½ or all the sucanat