Brown Rice Flour & Flaxseed Muffin Recipe made with Truvia
Guess who’s going to MOVE OVER today as part of the Truvia 30 Day “Swap out your Sweetener” challenge? No clue? Well, here’s a hint, they’re both cousins, and their last name starts with Sugar! You got it. Today, I’ve replaced Ms. Imperial White Sugar and Ms. Brown Sugar with Ms. Truvia! If you haven’t heard much about Truvia, take a moment (after reading this recipe) to read a little about her journey!
Day 3 – Brown Rice Flour/Flaxseed and Truvia Muffins
- 2 cups brown rice flour
- 2 tsp baking powder
- 2 tbsp Truvia™ natural sweetener
- 1 egg, beaten
- 1/2 cup ground flaxseed
- 1 tbsp coconut oil
- 1 1/2 cups coconut milk
- splash of vanilla
- splash of cinnamon or nutmeg IF desired
This is an even healthier recipe if you use muffin top pans for better portion control! I have a plain pan with round muffin tops and I also have a silicone bug shape pan that the kidlets absolutely love!
Preheat oven to 350 degrees F.Beat egg. Add milk and oil. Mix together well. Add remaining ingredients and mix about 1 mix for one minute.
Use coconut oil to muffin tins 3/4 full. Bake for 25 to 28 minutes.
What is awesome about this muffin recipe is that it’s not only sugar-free, but it’s also gluten-free and yeast-free.
These muffins make for a healthy breakfast, snack, or dessert! My kiddos think you should try them! Score one for mom!
Follow me on my 30 day challenge!
Day 1 – This Just In: Mr. Coffee spotted with Truvia
Day 2 – Truvia added to Morning Cereal – Bran Flakes
Day 3 – Truvia replaced Sugar in Muffins
Disclaimer: I am one of 30 bloggers who have been chosen to be a part of the 30 day Truvia “Swap Out Your Sweetener” Challenge. This campaign is put on by Collective Bias. Even though I was sent free full size products to use and review, my opinion of the product is not swayed in either direction.