Stuffin' Muffins
While I serve these muffins as dessert, they are so healthy and filling that they can actually be considered a meal. This is especially true if you have young picky eaters who refuse to eat anything that looks like real food. While the muffins contain many wonderful and healthy ingredients, my favorite ingredient here is the flax seeds.
Flaxseeds are an amazing food. They are a great food for everyone, but they are especially beneficial if you are looking to lose weight, boost your immune system, cleanse your arteries, or cleanse your colon. Flaxseeds, and their byproduct – flaxseed oil, are getting a lot of recognition these days, as many people are becoming interested in the healing properties of omega-3. Omega-3, known for its ability to lower cholesterol and improve concentration, is the healthiest oil, and flaxseeds are the richest source of this oil. Plus, since I am also a very practical person, there is an added benefit of always having flaxseeds in my pantry. Keeping a jar of flaxseeds can prevent a kitchen emergency if you happen to break your last egg.
Yes, eggs and flaxseeds serve the same function and are interchangeable. Eggs are a hidden ingredient in many of the foods we eat every day. People who are allergic to eggs, have high cholesterol, or simply want to reduce their intake of animal products sometimes have difficulty using eggs. Eggs are used as a binding agent in foods, and because they are cheap and easily accessible, they have become the most common binding ingredient today. However, there are alternatives – when flaxseeds are soaked in water, they become gelatinous and can perform the same moisturizing and binding function as eggs, while improving health! The basic recipe for replacing eggs with flaxseeds is: 1 tablespoon ground flaxseeds + 2-3 tablespoons water = 1 egg. Let the mixture sit for five minutes before adding it to the rest of the ingredients, to allow it to absorb water and become “egg-like.”
The following recipe is a basic muffin recipe, but much healthier. The carrots, apple, and banana replace the sugar. The chestnuts and banana replace the oil, and the flaxseeds replace the egg. While the recipe still includes a small amount of sugar and oil, you can omit them entirely and replace them with applesauce.
Ingredients:
Preheat oven to 180 degrees Celsius / 350 degrees Fahrenheit.
Grind the carrots, chestnuts and fruit in a food processor, add the remaining ingredients and mix until smooth. Lightly grease a muffin tin. Fill the tins 2/3 full.
Bake for 35-40 minutes or until the muffins are golden brown on top.
Note: Most of the omega-3 oil is lost during cooking, but flaxseeds still retain their other health benefits, especially their cleansing properties. Additionally, the omega-3 in ground flaxseeds and flaxseed oil is very delicate. To get the most out of it, store the products in the refrigerator and use them within a few weeks of purchase.
Enjoy your meal!