I originally found this recipe, 2 years ago, when I was doing the South Beach Diet. They were Phase 1 great for that diet, so I checked on the Atkins Induction site, and since we are allowed 2 tbs of flaxseed per day on Induction, I made sure that this was allowed. It was!!! (you have to make 8 or more though, this recipe made 9 medium for me) I was thrilled. I added some of my own variations to this, this time around (walnut oil instead of canola, its got a beautiful flavor, and instead of 2 tbs cinnamon, the 2nd tablespoon I added ginger and cloves instead, for more of a spicy feel)


3eggs,
1/4 cup plus 2 tbsp. oil
1/4 cup sugar free syrup, such as Da Vinci
2 tbsp. water
1 tbsp. vanilla
1 cup flaxmeal (ground flaxseeds)
1/2 tsp baking soda
1/2 tsp baking powder
2 tbsp. cinnamon 1/8 tsp salt (like i said you can add any spices here, ginger, cardamon, cloves...ect)

In a medium, bowl, beat the eggs with a fork. Beat in oil, syrup, water and vanilla. In small bowl combine remaining ingredients(mix very WELL you dont want chunks of baking soda), then stir into egg mixture. Let stand 5 minutes. Spoon into well greased muffin cups (without paper) Bake at 350 F 12-15 minutes, Remove from tin at once to cooling rack. Store in fridge!

for the whole recipe its about net 24 carbs and 2035 calories. I had nine muffins. for 9 muffins its: about 250 calories, and 3 net carbs. Thats a bit overestimated. But to be safe, just say 3. Its all from the spices, anyway. Fiber is HIGH! I know that

Hope you all enjoy these delicious breakfast options. I enjoy homemade pumpkin butter on this, especially in October.

I made a very similar recipe this morning except it was 2 cups of flax meal, 1/2 cup melted coconut oil, 1/2 cup of DaVinci, 1 teaspoon each of the baking powder and soda, and the spices. I added 1 cup of chopped walnuts, but I still only got 10 muffins. They are very good, but now I'm wondering how do you make pumpkin butter? That sounds like it would be perfect with these.

ooo coconut oil sounds like a great idea to substitute...thanks. pumpkin butter is easy...just whip a tbs of pumpkin with splenda or sf syrup with about 2 tbs of butter and put it in the refrigerator.

This sounds great!

I vote you share that recipe as well. I've searched here and elsewhere, but there doesn't seem to be much available regarding translations of the recipe into a LC one.

they all sound great!

i just made these, and OMG, bless whoever thought of this recipie!
i substituted coconut oil for the regular oil, and i just realized that i totally left out the baking soda, but they still turned out great! what does baking soda do? make them rise more? they are a little small, but still delicious!

Baking powder, not soda and yes that would make them rise.

Any ideas on what I could substitute the oil with? I'm hoping to make it a little lower fat if I can. Great looking recipe, though!

Applesauce is the traditional sub used to lower the fat content in baking recipes. It's fairly high on the Atkins Carb Ladder, with 27.5g of carbs per cup of unsweetened canned applesauce. Since you're combining Atkins with South Beach, I can't advise whether applesauce is right for your plan.

No sugar added applesauce might work but like Kisal points out you are trading fat for carbs.

I considered applesauce (NSA) but was thinking the same thing as far as the effect on carb count. I eat low carb, but not as strictly as while on Atkins or South Beach, so if I can't come up with something else I'll just go with the NSA applesauce and these will be just a once-in-a-while treat.

Thanks again!

Thanks for the Muffin recipes. Gonna try to make some today. I hear you on the "Need to go"! I cannot figure out how I've lost any weight with nothing moving!! Hope these work for me too.

Thanks for the flax muffin recipe! Coming back to the LC WOE is a bit scary for that ONE reason - I had a serious constipation the last time and is one of the reasons I probably gradually fell off the wagon.

I am so glad I tried making these tonight. Wonderful!

Like a mini spice cake and perfect with butter, too.
Thanks for the recipe!