These quick and easy-to-make breakfast flax and chia seed muffins are much healthier than the sugar-loaded shop-bought muffins that would lead to a spike in blood sugar. These flax and chia seed muffins have a good balance of fat, fibre and protein. In this recipe I am using pomegranate seeds and pecans, but you could use blueberries or dried cranberries along with a variety of different nuts.
Ground flaxseed and chia seeds are high in the good fats’ omega 3, they are a good protein source being seeds and they provide fibre beneficial for optimal gut health. Ground flaxseed is much easy to digest than the seeds and makes the nutrients more available. These muffins make a good choice for breakfast as they are filling and give you a steady rise in blood sugar rather than a quick spike.
The flaxseed base of these muffins can stay the same and then you can mix up what you put in them, you could even make more savoury ones as supposed to sweet with goat’s cheese and chive. These muffins are dairy and gluten free.
Makes 4 Muffins
5 tablespoons of ground flaxseed
2 tablespoons of chia seed – black or white
1 teaspoon of baking powder
½ teaspoon cinnamon
2 tablespoon coconut sugar
½ cup of pomegranate seeds
½ cup of chopped pecans
1 teaspoon of coconut oil (optional)
Method for Flax and Chia seed Muffins
- Heat oven to 150*C
- Place four muffin cases on a tray
- In a separate bowl whisk the eggs with a fork
- Mix the flaxseed, chia seeds, baking powder, cinnamon and coconut sugar in a bowl, add in the eggs and mix ingredients together.
- Then add in pomegranate seeds and chopped pecans and mix together.
- Place the ingredients into the muffin cases and bake for 10-15 minutes. You will know when they are cooked as they should be firm to the touch and a knife should come out clean.
- Let them cool – for a bit more flavour you could cut in half and smear with a small amount of coconut oil.