We 🤍 flax! In the world of superfoods, flaxseed stands out as a tiny yet mighty powerhouse of nutrition. Packed with essential nutrients, fiber, and healthy fats, flaxseed has earned its reputation as a versatile and health-promoting addition to any diet. Let’s explore the remarkable benefits that make flaxseed a true nutritional gem.
Did you know that our fan fave Iced Oatmeal Cookie spread includes fresh ground flax.
Flax seeds are rich source of omega-3 fatty acids, particularly alpha-linolenic acid (ALA). Omega-3s from flax seeds have potential benefits for heart health, reducing inflammation, supporting brain function, and aiding in maintaining healthy skin and hair. ALA is converted in the body to EPA and DHA, other essential omega-3s, though the conversion rate is limited compared to direct consumption of EPA and DHA from fish or supplements.
But, there’s more to love about this tiny but might seed. Flaxseeds…
- Are good source of fiber which supports digestive health
- Are high in lignans, or plant compounds with potent antioxidant properties
- Support hormonal balance and women’s health with estrogen-like properties
- Support cholesterol management, making them a heart-healthy choice
- Have a delicious, nutty flavor and maximum versatility
Incorporating flax seeds into the diet can contribute to overall omega-3 intake and promote various aspects of well-being. Now, onto the good stuff. Blueberry muffins! I feel like they’re one of those things where you just say “blueberry muffins” and everyone has the same idea of the delicious, classic blueberry muffin flavor. I can promise you these Blueberry Oatbran Muffins have that same ‘it’ factor we all love, but maximize not only on flavor, but on nutrition too!
Ingredients:
60 grams Kodiak cakes pancake mix (or Birch Benders Plant powdered for dairy free)
14 grams coconut flour
28 grams Iced Oatmeal Cookie spread
4 grams sea salt
4 grams powdered stevia
55 grams erythritol (*optional)
50 grams protein powder
1 tsp cinnamon
2 tsp vanilla
2 tsp baking powder
8 ounces nonfat greek yogurt
3 ounces ripe banana
250 grams of egg whites
40 grams oatbran
100 grams fresh or frozen blueberries (about 6-7 blueberries per muffin’)
To Make:
Blend all ingredients, except your oatbran. Stir in oatbran. Line your cupcake pan with 10 liners. Spray with nonstick cooking spray. Fill each liner up the the edge with batter then top with blueberries, about 6-7 blueberries per muffin. Bake at 350 degrees for 25 minutes. Let cool completely. Grab and go, eat as a snack or pair with a meal for a perfectly macro-minded, nutrient dense, protein packed, carbohydrate source. Makes 10 muffins.
Macros per muffin:
113 calories
12c/2f/12p
Saved in MFP: Macro Minded Monique-Bluberry Oatbran Muffins
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