Flaxseed Muffins

Forks in the Trail

478 Bass Lake Sidroad W   RR#1 Oro Medonte , Barrie, ON L0L 2E0 Canada


  • 2/3 cup milled flaxseed
  • 2/3 cup rice milk or nut milk
  • 2 cups carrots (grated)
  • 2 cups spelt flour
  • 1/2 cup raisons
  • 1/4 cup sunflower seeds
  • 1 apple (peeled)
  • 4 teaspoons baking powder (aluminum free)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 3/4 cup maple syrup
  • 1 egg
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons vailla extract
  • 1/4 cup unsweetened coconut


  1. Preheat over to 350F
  2. In a large bowl, soak the milled flaxseed in the rice milk or nut milk for 10 minutes. In a separate bowl, comine carrots, flour, raisons, sunflower seeds, coconut, grated carrot, grated apple, baking powder, cinnamon and salt.
  3. In a small bowl, whisk maple syrup, egg, oil and vanilla, add to the soaked flax mixture and stir.
  4. Fold the wet ingredients into the dry ingredients and mix until just comined. Divide batter evenly into 12 muffin cups. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Cool on wire rack.
  5. Flaxseeds are a rich source of soluable fibre and contain lignans that help maintain a healthy hormonal balance. Mill or grind before using in cooking is best because the outer shell is indigestible. When baking with flaxseed, always use an oven temperature at 350F or lower to retain the nutritive properties.
About this recipe:

Flaxseed Muffins