Flaxseed Blueberry Muffins

I’m tempted to call these power muffins but I’d rather talk about how delicious they are. I like to think of food in terms of enjoyment and pleasure more than anything else. With that said, don’t get me wrong, I do make sure my food is worth its calories but when it comes to the “power” part of these muffins, no explanation is necessary; the ingredients speak for themselves. Flaxseeds, oats, blueberries. Enough said.

 

These muffins are super moist, super satisfying with a nice, hearty texture. Every bite comes with a generous portion of plump, juicy blueberries and sweet cinnamon aroma. In a word (or a few), they do taste pretty good.

They are also low in sugar, flourless, gluten-free and almost vegan (only egg whites), if you’re into that sort of thing.

So dig in and indulge, friends.

We liked these muffins so much that I know they will be in heavy rotation in our home. We simply love them for breakfast.

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FLAXSEED BLUEBERRY MUFFINS RECIPE

Yield: 12 muffins

Prep Time: 5 min

Cook Time: 20 -25 min

Ingredients:

4 ounces unsweetened apple sauce
2/3 cup canola oil
1 teaspoon vanilla extract
½ cup turbinado sugar
2 cups golden flax seed meal
½ cup old-fashioned rolled oats
1 teaspoon ground cinnamon
½ teaspoon salt
1 teaspoon baking powder
3 egg whites
1 cup fresh or thawed frozen blueberries

Directions:

Preheat the oven to 370 degrees Fahrenheit. Line a 12-cup muffin pan with paper liners.

In a large mixing bowl, whisk together the applesauce, canola oil, vanilla extract and sugar until smooth.

In a separate bowl, stir the flaxseed meal, oats, cinnamon, salt and baking powder until combined. Fold the dry ingredients into the wet mixture in the other bowl.

Using an electric mixer, whisk the egg whites until you obtain stiff peaks. Gently fold the beaten egg whites into the batter until mixed. Fold the blueberries into the batter.

Divide the batter among the twelve cups. Bake until golden brown, 20 to 25 minutes.

 

7 Responses to “Flaxseed Blueberry Muffins”

  1. 1

    Monique — 09/04/2012 @ 2:50 pm

    I add flaxseed to so many things..and often replace fats ..and even sugars..w/ apple sauce..Right up my alley:)

    Hope all is well:)

    • Nisrine replied: — September 6th, 2012 @ 7:01 pm

      You should try these, Monique. I have a feeling you’ll like them.

  2. 2

    Cherine — 09/05/2012 @ 2:32 am

    Beautiful healthy muffins!

  3. 3

    Samawi — 09/05/2012 @ 11:44 am

    Hello dear Nisrine,
    love the photos!
    you make a simple snack look so elegant!
    two questions: what do you do with the egg yolks taht won’t be used in the recipe
    and:
    can you make this without an electric mixer?? would a hand-held blender work?

    Merci !

    • Nisrine replied: — September 6th, 2012 @ 7:13 pm

      I usually throw away the yolks unless I’m using them right away in a cake or custard (a little ashamed to admit that).

      A hand held mixer or whisk would work too. :)

  4. 4

    Eha — 09/05/2012 @ 9:10 pm

    You just have to know that a baker I’m not: BUT, this is such a delightful, healthy way to produce a muffin, I just owe myself and mine a taste :) ! Love to you and bub, probably kicking up a storm : ‘Mom, let me out already’! . . . love . . .

    • Nisrine replied: — September 6th, 2012 @ 7:14 pm

      You do owe yourself to make these! They’re quite good.

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