Mom’s Chicken and Squash Soup | Gluten-free Weeknight Dinners

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Blueberry-Flax Orange Muffin (gluten-free) | Gluten-Free Breakfast Ideas to Make Ahead

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Flax is the new bran muffin! I made this muffin 3x in the past 2 weeks so that just tells you how much I love it. Enjoy this healthier muffin full of super AMAZING flaxseed 😄🏄🏻‍♀️ (lowers cholesterol, prevents constipation, strengthens skin & nails and more...)

Blueberry-Flax Orange Muffin (gluten-free)

Ingredients (makes 24 muffins):

nonstick cooking spray
.
  • 1 ½ cups golden raisins
  • 2 ⅓ cups ground flaxseed (can blend whole flax seeds in high-speed blender)*
  • 1 ¾ cups oat flour (can blend rolled oats in blender)
  • 2 tsp. baking soda
  • 1 tsp. cinnamon
  • ⅛ tsp. cloves (optional)
  • 1 tsp. fine sea salt
  • ¾ cup lightly packed brown sugar
  • 3 large eggs
  • 1 ½ Tbsp. honey
  • 1 orange, zested
  • 1 ¼ cup orange juice (about 4-5 oranges, juiced)
  • ½ cup extra virgin olive oil
  • 1 Granny smith apple, shredded or chopped small
  • 1 cup fresh or frozen blueberries or blackberries
*I prefer to buy whole flaxseed and grind them myself because I know it’s fresh but you can buy ground 

Directions:

  1. Preheat the oven to 375 F and place the rack in the middle of the oven.
  2. Soak the raisins in hot water for 5 minutes, then, place in a strainer to drain them from water.
  3. Meanwhile, in a bowl add all the dry ingredients together and whisk- ground flax, ground oats, baking soda, cinnamon, cloves (if using) and salt.
  4. In another bowl, combine the wet ingredients- brown sugar, eggs, honey, orange zest, orange juice, and olive oil. Then, stir in the shredded apple. Whisk together well.
  5. Pour the wet ingredients into the dry ingredients and stir until no dry spots remain. Stir in carefully the raisins, plus blueberries or blackberries.
  6. Spray 24 muffin tins with cooking spray. Fill them about ¾ the way up the tin. ( I like to put 1 berry on top so I know each muffin gets a berry). Bake for 18-22 minutes or until it starts to pull away from the sides and they are a deep golden brown. You can do the toothpick test, if it comes out clean, its ready. If its wet, it needs to cook a few minutes more.
  7. Leave them in the tin for 10 minutes after they come out the oven. Then, place them on a rack to cool. Leave at room temp for 3 days or share them!!








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To your happy and healthy life, 


Joanna



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