flaxseed muffins

The main ingredient in these tasty little muffins are flaxseeds. Actually these muffins are power houses of nutriton!

Flaxseeds are a good source of soluble fibre, omega 3 essential fats and protein. Flaxseeds help with bowel health and hormone balance. This is a great way to eat the 2 tablespoons of flaxseeds recommended for women with symptoms of Oestrogen dominance.

Carrot and raisins are also loaded with soluble fibre which act as prebiotics in the gut, nourishing your good gut bacteria which is the key to immune strength.

Cinnamon is a powerful glucose regulator. A teaspoon per day helps with insulin resistance, metabolic syndrome and pre-diabetes.

Coconut oil is a healthy fat with anti-microbial properties good for heart and brain health and is burnt off immediately for fuel.

So much goodness in one little muffin. These are a healthy between meal snack that won’t upset your diet and are jam packed with healthful nutrients.


  • 11/4 cup flaxseeds ground in a food processor to a flour
  • 2 tsp baking powder
  • 1 tablespoon cinnamon
  • 1 tsp nutmeg
  • 1/4 tsp sea salt
  • 4 large free-range eggs
  • 1/4 cup coconut oil
  • 1tsp vanilla extract
  • 1 tsp orange rind (optional)
  • 1 cup shredded carrot
  • 1/3 cup shredded or desiccated coconut
  • 1/2 cup of ¬†chopped nuts eg walnuts or slivered almonds (optional)
  • 1/3 cup raisins (or chopped dried apricots for something different
  • 1/3 cup rice malt syrup (or honey for GAPs)


1. Pre-heat oven to 180 deg C (160deg C fan-forced), and line a muffin pan with 23 muffin papers

2. Mix the dry ingredients, ground flaxseeds, baking powder, spices and salt together in a bowl

3. stir through the carrot, coconut, orange rind, dried fruit and nuts

4. Mix together the coconut oil, rice malt syrup, vanilla and eggs in another bowl

5. Add the wet ingredients from step 4 to dry ingredients and stir to mix through

6. Divide mixture between 12 muffin papers

7. Bake for 18-20 minutes or until an inserted skewer comes out clean

8. Cool in tray for 5 minutes then turn out onto a cooling rack

9. When cool decorate with frosting an a sprinkle of shredded coconut or nuts


Healthy frosting

50gms softened grass-fed butter (such as Westgold)

20gms melted coconut oil or mild olive oil

1 table spoon of Nrbu granulated sweetener or maple syrup (honey or rice malt syrup)

1 tsp lemon rind and 1 tbls lemon juice

Method: Cream all ingredients together until light and fluffy. Spread on top of muffins and sprinkle with nuts or coconut or both.