Chia and Flaxseed Muffins

Flaxseeds provides a rich source of dietary fibre, plant based omega-3 fatty acids and antioxidants called lignins that support heart health and digestion.  Chis seeds support heart health, digestion and weight management by providing a dense mix of fibre, plant based omega-3 and protein.  A very healthy muffin!

INGREDIENTS

Dry:

1-1/2 cups whole wheat flour

1/2    cup rolled oats

1/4    cup ground flaxseed

2 TBSP chia seeds

1 Tsp baking powder

1/2 Tsp baking powder

1/2 Tsp chia Seeds

1/2 Tsp cinnamon

1/4 tsp salt

Wet:

2 large eggs

1/2 cup unsweetened applesauce

1/3 cup honey or maple syrup

1/2 cup milk (any type will do)

1/4 cup melted coconut oil or olive oil

1 Tsp vanilla extract

Options:

1/4 Cup chopped walnuts or other nut

1/4 up dried cranberries or blueberries

Directions

• Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups. or use silicone muffin trays
• In a large mixing bowl, combine the whole wheat flour, rolled oats, ground flaxseed, chia seeds, baking powder, baking soda, cinnamon, and salt. Stir until well blended.
• In a separate bowl, whisk together the eggs, applesauce, honey (or maple syrup), almond milk, melted coconut oil, and vanilla extract until smooth.
• Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Do not overmix. Fold in any optional add-ins like nuts or dried fruit at this stage.
• Evenly distribute the batter among the prepared muffin cups, filling each about 2/3 full.
• Optional:  top each muffin with a nut and sprinkle with raw sugar.
• Bake in the preheated oven for 18–20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
• Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or store in an airtight container for up to 5 days.  Can freeze in freezer bags and pop in microwave to thaw.