I have recently written a blog post all about the benefits of flaxseeds for women’s hormones which you can find here: https://hazelandcacao.com/the-benefits-of-flaxseeds-for-hormone-balance/. I have created a series of recipes using flaxseeds for Instagram to try and inspire people to eat more flaxseeds. Until this series, I only ever used flaxseed in my breakfast almost daily but never considered getting creative with flaxseeds in the kitchen which is such a shame because flaxseeds are incredibly versatile and nutritious and have wonderful properties that make them very suitable for baking in particular. It’s such a great way to boost the nutrition of basically anything you make and in my opinion, it makes foods much more satiating.
I decided to experiment with making a flaxseeds muffin using beautiful Australian flaxseeds from Red Tractor Foods. I buy these flaxseeds from my local Coles Supermarket. I will admit these muffins didn’t have an impressive rise, however, I was very impressed with their texture. They are firm on the outside and soft, fluffy and moist on the inside. They appear to be dense but they aren’t. I also loved that I could give them to my little boy in his lunch box at preschool because they don’t contain nuts! I have flavoured mine with blueberries and dark chocolate chip but the muffin is a basic muffin that can really lend itself to pretty much any flavour you want.
The recipe is very low gluten but if you want completely gluten-free use gluten-free oats or sub with any gluten-free flour of choice. The best way to make this recipe is to preground a large batch of flaxseeds and place them in the freezer. You can then measure out the amount needed for the recipe and keep the rest in the freezer for other recipes. If not you can grind flaxseeds for the recipe being mindful that once ground flaxseeds almost double in volume so you should only grind just over half a cup to yield 1 cup. Do not be concerned about cooking flaxseeds as when they are combined with liquid the oxidation process stops and they do not lose any significant nutrition when baked. Read more about the best way to prepare, store and consume flaxseeds in the article I linked above. I hope you enjoy this recipe as much as we did.
| Vegan Blueberry Choc Chip Flaxseed Muffins | Print |
- 1 cup oat flour (you can grind rolled oats in a food processor)
- 1 cup ground Red Tractor Foods flaxseeds
- 1 cup coconut sugar
- 1½ tsp baking soda
- 1 cup almond milk
- ½ cup unsweetened applesauce
- 1 tbsp apple cider vinegar
- 1 tsp vanilla
- ½ cup blueberries
- ½ cup dark chocolate chips.
- Ground flaxseeds in a blender until finely ground. Measure out 1 cup of ground flaxseeds and reserve the rest for the freezer for other meals. Flaxseeds almost double in volume when ground. You can also pregrind a large batch of flaxseeds for the freezer and measure out how much you need with each recipe.
- In a bowl mix together the flaxseeds oat flour coconut sugar and baking soda.
- In a separate bowl mix the almond milk, apple sauce vinegar and vanilla.
- Pour wet ingredients over dry ingredients and mix to combine. Fold in blueberries and chocolate chips.
- Divide mixture into lined muffin tin and bake for 20 to 25 minutes at 180°C or until a toothpick comes out clean.
