Microwave Fennel & Flaxseed Muffin

Microwave Fennel & Flaxseed Muffin


Great bread alternative at breakfast. I often make 2 muffins and then eat half at at time


Serves 2 Prep time: 3 minutes Cook time: 1 minute


·      1/2 cup/ 100g ground flaxseed 

·      1 teaspoon seeds of your choice -  I like fennel & caraway mix

·      2 large pastured or omega-3 egg ( if  doing low lectin, otherwise any egg)

·      1 tablespoon coconut oil ( I use biona odourless)  or olive oil

·      1 teaspoon gluten free baking powder

·      salt and pepper to taste

·      water to loosen

Grind fresh flaxseeds in a coffee grinder or small blender/ chopper . Flaxseeds have a nutty taste, but they are not the best-tasting ingredient in the world, so need some herbs to balance. If it tastes really unpleasant, it means the flaxseed has turned rancid and should be discarded.

Place all the ingredients in a bowl , mix well with a fork or spatula. Let it sit for a few seconds. 

if the mixture is thick add some water to loosen ( often 2-3 tablespoons), you are looking for a firm/thick  batter, it should pour but not be runny

Then place in two glass ramekins, Microwave on high for 1 minute. Check and cook for another 1 minute if the muffin appears still wet in the centre. Using a pot holder, remove the ramekin from the microwave and invert, shaking out the muffin. Let cool for a couple of minutes before eating. 

These can be cut in half and toasted, or stored in the fridge for the next day 



Macros per muffin (approx.)  336kcal, 15g Carbs,  32g fat,  13g protein

#LowCarb #LowOxalate #flaxbread #LowLectin #OptimiseNutrition #FlaxMuffin #Nutfree