Currant Flaxseed Muffins
Macros per muffin:
• 120 Calories
• 9.5g of Fat
• 4g of Protein
• 1g of Carbs
Servings Prep Time
9muffins 10minutes
Cook Time
Servings Prep Time
9muffins 10minutes
Cook Time
  1. Preheat the oven to 350°F.
  2. Grind a cup of whole flaxseeds in a coffee grinder or NutriBullet.
  3. Combine the ground flaxseeds and all the dry ingredients in a mixing bowl.
  4. Combine all the wet ingredients in a different bowl and mix to combine.
  5. Pour the wet ingredients into the dry and mix thoroughly.
  6. Fold in half a cup of red currants and disperse them evenly.
  7. Line a muffin tin with paper cups or silicone molds for easy removal.
  8. Fill up the cups with muffin batter about 3/4 of the way full. The muffins will rise a little and fill up the rest of the space.
  9. Bake in the oven for 13-15 minutes. A toothpick inserted into the center of the muffins should come out clean.
  10. Let the muffins cool to room temperature before eating. Refrigerate in an airtight container or store in the freezer for a longer shelf life.
  11. Enjoy with a knob of butter, peanut butter or sugar-free maple syrup!