Flaxseed and Berry Muffins
Moist and healthy muffins packed with fiber and antioxidants.
Nutrition per serving
Ingredients
- 1.5 cups whole wheat flour
- 1/2 cup ground flaxseed
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup unsweetened almond milk
- 1/2 cup unsweetened applesauce
- 1/4 cup maple syrup or sugar-free sweetener
- 1 teaspoon vanilla extract
- 1 cup mixed berries (fresh or frozen)
Portion guidance
Enjoy one muffin as a serving.
Step-by-step method
- 1
Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
- 2
In a large bowl, whisk together whole wheat flour, ground flaxseed, baking soda, cinnamon, and salt.
- 3
In a separate bowl, whisk together almond milk, applesauce, maple syrup (or sweetener), and vanilla extract.
- 4
Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
- 5
Gently fold in the mixed berries.
- 6
Divide batter evenly among the muffin cups.
- 7
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Smart substitutions
Swap
Whole wheat flour
Oat flour or a gluten-free all-purpose blend
Swap
Mixed berries
Chopped apple or banana
Storage & reheating
Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
This recipe is for inspiration only and is not medical advice. Carbohydrate and nutrition values are estimates. Speak with a qualified healthcare professional or registered dietitian about your personal blood sugar and dietary needs.
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