FLAXSEED BREAKFAST MUFFINS

Paleo Recipes

These are a staple in my home, full of super good for you flax and chia seed, gluten free, low in carb, high in fiber, just one 30g muffin will give you 8g of fiber, thats huge!  High in omega 3 (ALA) approx 6000mg!  Around 30% of your RDA of vitamin B1, manganese, magnesium, 6g of protein, and a healthy level of phosphorus and selenium, along with a good amount of B6, iron, potassium, copper and zinc.

Great for healthy skin and hair, digestive health, colon health, helps lower cholesterol, can support weight loss and finally the Lignans are packed with antioxidants helping with anti aging, what's not to love about these powerful little muffins.  These are great to grab and go too.

Prep time 5 minutes / Cooking time 13 minutes

Ingredients

(Makes 12 large muffins)

2 cups of milled organic flaxseed

1/2 cup chia seeds

1/3 cup coconut oil

1 pear grated

1/4 cup xylitol

1 tbsp baking powder gluten free

1-2 tbsp ground cinnamon

Pinch Himalayan sea salt

1/2 cup water

5 large eggs beaten

This is really a one bowl mix, pre heat your oven to 180 C / 356 F, place all the dry ingredients in your bowl mix to combine, then add all the wet ingredients and stir well to combine, leave to rest for a couple of minutes while you place large muffin cases in your muffin pan, spoon in your filling almost to the top as these muffins will hardly rise.

Pop in the pre heated oven and bake for 13 minutes, insert a skewer to check that the muffins are cooked, the skewer should come out clean when cooked, remove from the oven and leave to cool on a wire rack, that's it.

You can have fun changing the fruit for others, some of my family favourites are blueberries, apple, dried apricots, zesty orange and mixed spices at Christmas etc...