Easy Recipe
Prep Time
15 minutes
Cook Time
25 minutes
12 muffins

Flaxseed meal and oat flour create a nutrient-dense, high-fiber muffin that helps to feed beneficial gut microbes! Frozen wild blueberries or regular blueberries can be used here. Chopped frozen cherries or diced apples can also be used in place of the blueberries. Serve muffins for breakfast with a cup of tea and a hard boiled egg, or pack a muffin in your child's lunchbox. 

Read more about this recipe on the blog.

High-Fiber Wild Blueberry Flax Muffins (gluten-free, dairy-free)


Dry Ingredients

1½ cups flaxseed meal
¾ cups oat flour
1½ teaspoons baking powder
½ teaspoons baking soda
¼ teaspoons fine sea salt
½ teaspoons cinnamon
¼ teaspoons ground nutmeg

Wet Ingredients

½ cups unsweetened applesauce
cups avocado oil
cups maple syrup
2 large eggs
1 teaspoons vanilla extract

Other Ingredients

1 cups frozen blueberries