Sunflower Flax Muffins
Abeg, make una no too vex for me (please, don’t get too angry with me-for my non-Nigerian readers). 6 days without a post! I should be flogged. Lol!
My mtn modem has been acting up. It has blatantly refused to connect to the internet, regardless of all the calls I’ve made to MTN customer care this week. It makes me soooooooo mad!
My phone hates me this week as well. Apparently, I got a virus that hid all my pictures, and I just figured out they weren’t deleted, but were still on my phone somewhere. I need to change my phone jooo, this one has tried.
I’ve been getting a lot of positive feedback on the Banana Muffins I made with oat flour, and HACE still enjoys them as snacks every day. I, on the other hand, am on a low carb plan, and oats are too rich incarbs for my plan. So, what’s a muffin-loving old woman to do? Use Flax!!!
Ever since I discovered flax lowers blood pressure and helps prevent breast cancer, I’ve used it in some form or another.
Flaxseeds contain phytoestrogens. The major school of thought is that phytoestrogens help to inhibit the production of estrogen, thereby regulating estrogen in Fibroid, PCOS, and Endo sufferers. See here, and here.
I’ve eaten flax for the past 4 months or so, almost on a daily basis, and never going higher than 2-3 tablespoons a day, and the fibroids I took out in 2011 have not regenerated (will NEVER regenerate, God willing). My last fertility check up was a week ago.
These muffins are very filling, flax being so high in fibre. I find that 1 muffin with my cup of green tea will take me to 1pm, comfortably. I added sunflower seeds, for an extra punch.
I’ll tell you more about the benefits of sunflower seeds in another post. I’m sure I’ve bored you too much with the benefits of Flaxseeds in this post.
Tip: store ground flax in the freezer, prevents it going rancid.
Sunflower Flax Muffins
Ingredients (This serves 12)
- 1 cup of ground flax
- 1/4 cup of sunflower seeds
- 1/4 cup of coconut oil
- Pinch of baking soda
- Pinch of baking powder
- 1/8 cup of sugar free syrup
- 1 tablespoon of erythritol (one of the safest sweeteners, very good for diabetics) OR 2 tablespoons of honey
- 3 eggs, beaten
- 3 tablespoons of water (use 2 if you’re using honey)
- Pinch of salt
Toast the sunflower seeds in a dry non stick pan for 3 minutes over medium heat.
Mix all other ingredients in a bowl. Fold the sunflower seeds into the batter. Pour into muffin cups and bake for 15 minutes.
Loooove my new muffin cups, by the way. They bake evenly and everything comes out cleanly, no greasing involved! Minimal cleanup required. Love!