Add Flaxseed To Your Muffins For Extra Nutrition!

Blueberry muffins on a bread board with a bottle with the word Milk

Source: Thinkstock/ karenhermann

If you always find you’re in a rush out the door in the morning and have to sacrifice a healthy breakfast, you need to read this recipe. It is going to give you a new appreciation for your morning meal, while still being super healthy!

This recipe should make about 12 muffins so you and your partner can be fed for an entire week – to keep them fresh for a few days, either wrap them in saran wrap or store them in an airtight container.

Heat your oven to 375 degrees F and line a muffin pan with liners.

  • In bowl 1 mix:  1 cup almond flour (replace with gluten free flour if you prefer), 1 cup oat flour, 1/4 cup ground flaxseed, 1 tsp baking soda, 1 tsp baking powder, 1/4 tsp sea salt, 1 pint of blueberries.
  • In bowl 2 mix: 1 ripe banana, 1/2 cup applesauce, 1/4 cup melted coconut oil, 2 eggs, 1 cup low-fat buttermilk, 1/4 cup raw agave, 1 tsp vanilla extract. Mix this until it is very smooth, use an electric mixer if you prefer.
  • Combine both mixtures together trying not to squish the blueberries too much. (If you pour it in in batches it works best)
  • Fill each liner in your muffin pan about 3/4 of the way – leave space at the top so that the muffin has room to rise.
  • Bake them for about 20 minutes until the centers of the muffins are fully cooked. To check this, insert a wooden skewer and check that the residue that comes out is dry.
  • They will stay fresh for 3 to 4 days in an airtight container but even if you find they’re a little stale by the end of the week, toast them for a minute or two and they’ll taste just as good!

There you have it! A nutritious, filling breakfast on the go, and very little effort required!

Sourced from: by Brandi Bidot