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.
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