Healthful Pursuit

Name: Healthful Pursuit
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 cups roughly ground flaxseed; ¼ cup birch-sourced xyltiol or 20-30 drops alcohol-free stevia; 1 tablespoon gluten-free baking powder; 2 tablespoons ground cinnamon; ½ teaspoon Himalayan rock salt; 5 large eggs; ½ cup water, room temperature; ⅓ cup MCT oil or melted coconut oil; 2 teaspoons pure vanilla extract

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Prep Time: 10

Cook Time: 15

Total: 25

Servings: 12

Author : Leanne VogelLeanne Vogel

Ingredients

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2 cups roughly ground flaxseed¼ cup birch-sourced xyltiol or 20-30 drops alcohol-free stevia1 tablespoon gluten-free baking powder2 tablespoons ground cinnamon½ teaspoon Himalayan rock salt5 large eggs½ cup water, room temperature⅓ cup MCT oil or melted coconut oil2 teaspoons pure vanilla extract

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Instructions

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Step 1

Preheat oven to 350F and line a 12-count muffin pan with non-bleached paper liners. Set aside.

Step 2

Combine flax seed with sweetener, baking powder, cinnamon and salt in a large bowl. Whisk to combine fully and set aside.

Step 3

Add eggs, water, oil and vanilla extract to the jug of your high-powered blender. Blend on high for 30 seconds, until foamy.

Step 4

Transfer liquid mixture to the bowl with the flaxseed mixture. Stir with a spatula, just until incorporated. The mixture will be very fluffy. Once incorporated, allow to sit for 3 minutes.

Step 5

Spoon mixture into prepared muffin pan, each cavity should be filled about 90% of the way up. The muffins will expand while baking so don’t fill to the very tops.

Step 6

Bake muffins for 13-15 minutes, or until a toothpick inserted comes out clean. Remove from the oven and remove muffins from the cavities immediately and place on a cooling rack.

Step 7

Muffins can be toasted or frozen. Keeps in the fridge for 3-4 days or in the freezer for up to 3 months.