Fabulous Flax Muffins

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Category,

Enjoy this delicious recipe which is a cross between a cookie and a muffin

Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins
Ingredients
  cup Flaxseeds, ground
 ½ cup Almond Flour
 ½ cup Unsweetened Natural Almond, Cashew, Sunflower, or Sesame (Tahini),
 2 tbsp Pure Maple Syrup, Raw Honey, or Lakanto
  cup + 2 tbsp Almond or Coconut Milk
 1 tsp Vanilla Extract, alcohol free
 1 tsp Cinnamon, ground
 1 tsp Ginger, ground
 ¼ cup Cranberries, dried (optional)
1

Preheat the oven to 325°F.

2

Grease muffin pan with coconut oil or use muffin liners (enough for 8 muffins, not 12).

3

In a large bowl, stir together ground flax seeds, almond butter, maple syrup, milk, vanilla cinnamon and ginger until well combined.

4

Stir in dried cranberries until just combined.

5

Evenly divide batter into 8 prepared muffin cups.

6

Bake in preheated oven for 25 to 30 minutes or edges are golden brown and tops appear somewhat dry.

7

Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.

8

Store the cooled cookies in an airtight container at room temperature for up to 5 days. Or wrap them in parchment, then tin foil, and freeze for up to 6 months.

9

Let thaw at room temperature for 2 to 3 hours before serving. Have two for breakfast and one for a snack.

Additional Notes:

We LOVE flax seeds for their role in heart health, digestive wellness, hormone balancing and cancer prevention. These are super rich in fiber, healthy fats, and protein. Great for a quick breakfast or snack.

Check out our 7 "Healthy" Foods . . . That Aren't Blog Post.

Ingredients

Ingredients
  cup Flaxseeds, ground
 ½ cup Almond Flour
 ½ cup Unsweetened Natural Almond, Cashew, Sunflower, or Sesame (Tahini),
 2 tbsp Pure Maple Syrup, Raw Honey, or Lakanto
  cup + 2 tbsp Almond or Coconut Milk
 1 tsp Vanilla Extract, alcohol free
 1 tsp Cinnamon, ground
 1 tsp Ginger, ground
 ¼ cup Cranberries, dried (optional)

Directions

1

Preheat the oven to 325°F.

2

Grease muffin pan with coconut oil or use muffin liners (enough for 8 muffins, not 12).

3

In a large bowl, stir together ground flax seeds, almond butter, maple syrup, milk, vanilla cinnamon and ginger until well combined.

4

Stir in dried cranberries until just combined.

5

Evenly divide batter into 8 prepared muffin cups.

6

Bake in preheated oven for 25 to 30 minutes or edges are golden brown and tops appear somewhat dry.

7

Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.

8

Store the cooled cookies in an airtight container at room temperature for up to 5 days. Or wrap them in parchment, then tin foil, and freeze for up to 6 months.

9

Let thaw at room temperature for 2 to 3 hours before serving. Have two for breakfast and one for a snack.

Fabulous Flax Muffins

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stephanie goodman and jane schwartz

THE NOURISHING GURUS

Jane and Stephanie, creators of The Simply Nourished Solution™, are nutritionists who help women over 50 go from overweight, frustrated, and inflamed to lighter and healthier so they can be more active, feel good in their bodies, and live the second half of life with energy and confidence. Their 3-pronged approach, which can fit into any lifestyle, encompasses not only wholesome energizing foods but powerful habit and mindset shifts.

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