Difficulty
Average Recipe
Prep Time
15 minutes
Cook Time
25 minutes
Servings
12 muffins

Meal prep a batch of these flaxseed muffins on the weekend to have on hand for quick breakfasts throughout the week! Flaxseeds are high in pre-biotic fibers that feed beneficial microbes in the gut. This may improve gut health, insulin sensitivity, weight management, and immune health. You can grind your own flaxseeds in a coffee grinder that is dedicated to grinding seeds and spices or use a pre-ground flax meal such as this one from Bob's Red Mill. I tested this recipe using both types of ground flax and found that the store-bought flax meal gives a much better texture to the muffins. Serve muffins with small bowls of plain yogurt (dairy or dairy-free) and fresh pomegranate arils for a quick, nourishing breakfast!

Ingredients

Dry Ingredients

1 cups brown rice flour
1 cups flaxseed meal
cups tapioca flour
2 teaspoons baking powder
½ teaspoons baking soda
¼ teaspoons sea salt
1 teaspoons cinnamon
¼ teaspoons ground nutmeg

Wet Ingredients

2 large eggs
½ cups non-dairy milk
cups coconut sugar
4 tablespoons extra virgin olive oil
1 tablespoons blackstrap molasses
2 large carrots grated (about 2 cups)