LC Flax Muffin - Base

1/4 cup Flax Meal
1 egg
1 tsp olive oil (or butter or coconut oil)
4 to 8 drops liquid sweetener (equiv. to 4 to 8 tsp)
1/2 tsp cinnamon
1/2 tsp baking powder
pinch of salt (optional)

Mix in a large mug - microwave for 55 seconds or longer if adding extra ingredients. If adding 1.5 oz of pumpkin, for example, microwave for 1 min 30 seconds. Use knife to free from edge and dump out. Soak mug.

For chocolate, add 1 tbsp cocoa powder. Add blueberries, chia seeds, nuts, spices, extra fat whatever. Be sure to account for the added carbs.

The base recipe can be a little dry - especially if microwaved for too long. For moister muffin w/ more fat, sub in 1 tbsp. fat (butter, CO, or olive oil) for the 1 tsp olive oil shown above. Adding canned pumpkin (1 or 2 tbsp.) works really well, too. If adding shredded coconut - the muffin will be dry if you don't add more liquid. Adding a tbsp of HWC makes for a better coconut muffin.

Base recipe nutrition info:

Carbs: 13g (net carbs 4g)
Protein: 12g
Fat: 20g
Fiber: 9g
Calories: 266

I use liquid stevia (Sweetleaf Sweetdrops) and liquid sucralose (SucraDrops) -- a few drops of each. I can get the stevia at my grocery store and the SucraDrops on Amazon. I like the blend of the two zero carb sweeteners better than each one alone.

My favorite muffin these days is to add 1.5 oz of canned pumpkin and Hershey's Special Dark Chocolate Cocoa to the base recipe for a nice, moist chocolate muffin. You don't even taste the pumpkin. I also like a pumpkin spice muffin (2 oz of canned pumpkin + a tsp of pumpkin spice).

Be aware that these contain lots of fiber. I often add a tbsp of chia seeds for even more fiber. It took me a while to adjust to eating so much fiber, but now I'm fine with it.

Also note: these do keep well in the fridge. One muffin is often too much for my daughter. She will cut it in half and save the rest for later, zapping it for a few seconds to rewarm it.