1 cup blueberries fresh, frozen, or dried  (using dried today)

1 1/2 cup golden flaxseed meal (ground flax not seeds)

1 teaspoon baking soda

2 1/2 teaspoons cinnamon sugar mix

1/8 teaspoon nutmeg

1/2 teaspoon salt

1/4 cup Splenda brown sugar mix

4 eggs

1/4 cup coconut oil  (substitute olive oil if needed but coconut oil has been reported to have many health benefits )

1/2 cup honey

1 tablespoon vanilla extract

Directions:  Preheat Oven 350*F

Pour enough boilingwater over blueberries to just cover and let set 10 minutes.  Combine all dry ingredients in a bowl.  Combine all wet ingredients in another bowl.  Mix both together and let sit for a few minutes to thicken.  Drain blueberries, (save juice to mix in a cup of iced tea).  Fold blueberries into mixture.  Place batter into greased muffin pans about 3/4 full.  Bake at 350*F 20 minutes or until wooden toothpick in the center comes out clean. Cool.  May be frozen.  Makes 18 small to medium muffins.

Flaxseed Blueberry Muffins

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