Muffins are the perfect grab-and-go breakfast. Unfortunately, traditional muffins are full of sugar and additives. Try this tasty recipe to ensure your mornings stay Maximized! Chalked full of fiber and healthy fats (if you add the nuts I highly recommend you do), these muffins will become a morning staple. These Cinnamon Strawberry Flax Muffins will keep for a week in the refrigerator (if they last that long), or 3 months in the freezer.
- 1 cup fresh or frozen strawberries or blueberries
- 1 1/4 cup flax seed meal
- 1/2 cup “Spoonable” brand Stevia (or equivalent – I use 1/4 to 1/2 teaspoon KAL brand concentrated Stevia powder)
- 1 teaspoon aluminum free baking powder
- 3 tablespoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 4 large organic free-range eggs, beaten
- 1/4 cup olive oil
- 1 tablespoon pure vanilla (no sugar – check ingredients)
- 2 tablespoons grated orange peel (optional)
- 3/4 cup chopped walnuts or pecans (optional for topping)
- Preheat oven to 350 F
- Line muffin tins with paper or silicone liners.
- Chop strawberries into a medium sized dice.
- Mix dry ingredients and wet ingredients (minus the strawberries) separately, then, mix them together.
- Let mixture stand for 10 minutes to thicken.
- Fold in strawberries.
- Fill each muffin cup about half way, and sprinkle with nuts.
- Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.