Reblogged from Toortsie’s Banting Journey.
I don’t bake lots of Banting bread or muffins, I am too lazy! But sometimes I feel like it and then I bake these muffins. They are delicious and easy to make. Today, when I wanted to grind the seeds, my food processor didn’t work well, so it wasn’t ground so finely as I always do. I thought that it wouldn’t be a success, and can you believe it, it was!
100 ml flaxseed (linseed)
100 ml sunflower seed
250 ml almond flour (100 g almonds)
30 ml psyllium husk
250 ml cream
10 ml baking powder
5 ml salt
5 ml xylitol
pinch of cinnamon, pumpkin seeds or chopped nuts (optional)
Mix all the seeds and grind them finely. Mix the dry ingredients. Mix the wet ingredients and add the mix to the dry ingredients. Mix well.
Grease muffin pan with butter. Spoon dough into muffin pan.
Sprinkle muffins with cinnamon, pumpkin seeds or chopped nuts.
Bake at 180°C for about 20 minutes until cooked.
These muffins keep well in the freezer too.
You can bake the same mix as a small loaf.
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