Flaxseed is a plant-based food that provides healthful fat, antioxidants, and fiber. Some people call it a “functional food,” which means that a person can eat it to boost their health. People grew flax as a crop in ancient Egypt and China. In Asia, it has had a role in Ayurvedic medicine for thousands of years.
Today, flaxseed is available in the form of seeds, oils, powder, tablets, capsules, and flour. People use it as a dietary supplement to prevent constipation, diabetes, high cholesterol, heart disease, cancer, and several other conditions. The nutrientsTrusted Source in flaxseed include lignans, antioxidants, fiber, protein, and polyunsaturated fatty acids such as alpha-linolenic acid (ALA), or omega-3. Consuming these nutrients may help lower the risk of various conditions.
- 2 cups roughly ground flaxseed
- 1⁄4 cup birch-sourced xyltiol or 20-30 drops alcohol-free stevia
- 1 tablespoon gluten-free baking powder
- 2 tablespoons ground cinnamon
- 1⁄2 teaspoon Himalayan rock salt
- 5 large eggs, 1⁄2 cup water, room temperature
- 1⁄3 cup MCT oil or melted coconut oil
- 2 teaspoons pure vanilla extractDirections
1. Preheat oven to 350F and line a 12-count muffin pan with non-bleached paper liners. Set aside.
2. Combine flax seed with sweetener, baking powder, cinnamon and salt in a large bowl. Whisk to combine fully and set aside.
3. Add eggs, water, oil and vanilla extract to the jug of your high-powered blender. Blend on high for 30 seconds, until foamy.
4. Transfer liquid mixture to the bowl with the flaxseed mixture. Stir with a spatula, just until incorporated. The mixture will be very fluffy. Once incorporated, allow to sit for 3 minutes.
5. Spoon mixture into prepared muffin pan, each cavity should be filled about 90% of the way up. The muffins will expand while baking so don’t fill to the very tops.
6. Bake muffins for 13-15 minutes, or until a toothpick inserted comes out clean. Remove from the oven and remove muffins from the cavities immediately and place on a cooling rack.
*Muffins can be toasted or frozen. Keeps in the fridge for 3-4 days or in the freezer for up to 3 months.