Flaxseed Muffins
Try this recipe and enjoy delicious, moist flaxseed muffins for a healthy snack!
Preparation
5 minutes
Cooking
30 minutes
Yield
18 small muffins
Key ingredient(s) in this recipe
Good to know
- Flaxseeds are a local alternative to chia seeds and they are also cheaper!
- Flaxseeds are very nutritious, provided they are ground. The whole version is more economical than pre-ground flax meal. It also lasts longer.
- The seeds can be stored in the fridge and even in the freezer if used infrequently.
- You can add dried cranberries in addition to apples and cinnamon: anything goes!
Source : recipe inspired by Ferme TournevenT, adopted by Amélie Parenteau, Équiterre nutritionist
- 375 ml (1 ½ cups) all-purpose flour
- 125 ml (½ cup) flax seeds
- 250 ml (1 cup) milk (or soy drink)
- 125 ml (½ cup) sugar
- 60 ml (¼ cup) plain yogurt
- 30 ml (2 tbsp) canola oil
- 1 large egg
- 2 apples, peeled, cored and cut into small pieces (or grated)
- 1 grated carrot
- 15 ml (1 tbsp) baking powder
- 5 ml (1 tsp) cinnamon
- 1 pinch of salt
- 1Preheat the oven to 375°F (190°C).
- 2In a coffee grinder or spice grinder, grind the flaxseeds.
- 3Mix flour, flaxseed, baking powder and salt together.
- 4Beat the egg lightly, then gradually add the oil, milk, yogurt, sugar and grated carrot.
Mix until a homogeneous consistency is obtained. - 5Add the flour mixture to the second mixture.
- 6Add the apples and cinnamon.
- 7Butter the muffin pan and fill the tins three-quarters full with the mixture.
- 8Bake at 375°F for 30 minutes, or until a toothpick comes out clean when inserted in the muffin.
- 9Let cool for at least 5 minutes.
Estimates for the nutrient content, greenhouse gas emissions and costs associated with this recipe have been provided by researchers at Canada research chair in nutrition and health inequalities.
Compared to ready-to-eat muffins sold in supermarkets, this recipe contains:
- • 2.5 times less salt
- • 2 times less sugar
- • 2 times less saturated fat
- Its represents:
- • Just 4% of daily per-capita greenhouse gas emissions associated with food in Canada
- And costs:
- • 3.5 times less
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