Cinnamon Strawberry Flax Muffins


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)


  1. Preheat oven to 350 F
  2. Line muffin tins with paper or silicone liners.
  3. Chop strawberries into a medium sized dice.
  4. Mix dry ingredients and wet ingredients (minus the strawberries) separately, then, mix them together.
  5. Let mixture stand for 10 minutes to thicken.
  6. Fold in strawberries.
  7. Fill each muffin cup about half way, and sprinkle with nuts.
  8. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
Note: If you are going to freeze the muffins, I recommend beginning with fresh berries.
Lin Hardick

About Lin Hardick

Lin Hardick is a teacher, food writer and recipe developer, passionate about the health benefits, as well as the pitfalls, of the standard Western diet. "I have very definite ideas about what good food must be. Food brings people together. GOOD FOOD must look good; it must taste good; and, most importantly, it must be good for you. Enjoy." Learn More