Strawberry Rhubarb Flax Muffins

Have you ever used flax meal (aka: ground or milled flax seed)? Flax seeds pack a punch of nutrients! They contain omega-3 fatty acids, fiber, and phytoestrogens. Did you know that omega-3 fatty acids are linked to reduced risk of heart disease? And that phytoestrogens have anti-cancer abilities? Talk about a powerhouse seed! However, your body can’t access these nutrients without first grinding them up – otherwise they’ll pass right through you!

The flax meal possibilities are endless. I love adding ground flax to oatmeal, baked goods, smoothies, or even stirring some into my yogurt with fruit and a sprinkle of cinnamon. Have you ever used flax eggs in baking? Click here to see how! What’s your favorite way to use flax meal?

Summer is quickly approaching and I am in the MOOD for seasonal summer produce! What’s better than the classic pairing of fresh strawberries and rhubarb? Try my recipe for strawberry rhubarb muffins to celebrate the season. Each muffin packs a whole teaspoon of ground flax! Not to mention, they are 100% whole grain. Pair with plain Greek yogurt or a few spoonfuls of nut butter to make these muffins into a breakfast or snack that will keep you going!

I received a free bag of ground flax from Manitoba Milling Co. to create this recipe, but all opinions are my own.

Print Recipe
Strawberry Rhubarb Flax Muffins
Servings
muffins
Ingredients
Servings
muffins
Ingredients
Instructions
  1. Preheat oven to 375°F. Lightly oil a muffin tin or line with muffin liners.
  2. In a large bowl, combine flour, flax meal, baking powder, baking soda, and salt. Whisk to combine.
  3. In a separate bowl, combine oil, maple syrup, eggs, vanilla, and milk. Whisk to combine.
  4. Pour liquid mixture into flour mixture. Stir with rubber spatula until just combined. Be careful not to over mix.
  5. Fold in strawberries and rhubarb.
  6. Scoop the batter into the muffin tin, filling each muffin about 3/4 full. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean.
  7. Remove from oven. Let cool about 5-10 minutes in the tin, then remove muffins to finish cooling. Store in an airtight container.
Recipe Notes

NUTRITION PER MUFFIN: 170 calories, 7g total fat, 1g saturated fat, 35mg cholesterol, 164mg sodium, 23g carbohydrate, 4g fiber, 7g sugar, 4.5g protein, 63mg potassium, 71mg phosphorus

*I ALWAYS have muffins stocked in my freezer. I recommend freezing muffins in an airtight container or ziploc bag, then microwaving one for about 30 seconds when you want to enjoy!



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