As much as my kids haze me about flaxmeal, (we recently watched Dances With Wolves where they both turned to me, cackling, and dubbed me "Cooks with Flax") I have to admit I was skeptical about these muffins. The science-experiment quality of the recipe reeled-in both kids and with a few tweaks of our own (lemon zest, cinnamon and vanilla) the taste won them over!
Flaxseed (ground into flaxmeal, in this case) is a great source of fiber and omega-3 fatty acids, as well as phytochemicals (think 'fighter' chemicals, as I like to tell students) called lignans. Blueberries are loaded with antioxidants, some of which have been found to help prevent aging in the brain as well as help improve neural connections! With the omega-3's from the flaxmeal and the anti-oxidants from the blueberries, your brain is getting a one-two-punch of goodness to last throughout the day!
These muffins are great for a quick and filling breakfast or snack. Prepare the dry ingredients the night before and your breakfast will come together in a flash! Just make sure to drink plenty of water after consuming all of that flax meal!
Muffins in a Mug
1/4 cup whole ground flaxseed meal (I like Bob's Red Mill) 1/2 tsp. aluminum-free baking powder 1/2 tsp cinnamon
1/8 tsp nutmeg
1 large egg white (can also use whole egg) 1 Tbsp 100% real maple syrup 1 tsp vanilla extract
¼ cup.frozen unsweetened blueberries (I like Trader Joe's Frozen Organic Wild Blueberries) 1/2 tsp lemon zest
Coat inside of an over-sized mug with coconut oil, butter or olive oil spray (I have forgotten this step and it was fine).
Mix dry ingredients together thoroughly in the mug.
Add egg, maple syrup, vanilla and lemon zest and stir until combined