Tag Archives: flax seeds

blueberry, zucchini, chia seed, & walnut muffins

My refrigerator is full of zucchini—zucchini that I fully intend to cook, but don’t necessarily think I can eat, so I decided to reimagine my not-too-sweet breakfast muffin. Once school starts, I’ll want something I can easily take with me, something that is not too sweet. My solution is these muffins that are dense in seeds and nuts, which I’ll freeze and use as needed. Since they’re not very sweet, I’m fairly certain these are not a “crowd pleaser,” but they work for me.

beware the berries do explode

beware the berries do explode

Here’s what I did:

Blueberry, Zucchini, Chia Seed, & Walnut Muffins
Preheat oven at 350. Mix together dryish ingredients. Mix wet ingredients separately. Then, combine the two. Lastly, fold in chunky ingredients. Spoon dough into muffin tin. I used muffin liners, but I think those are optional. Bake at 350 for about 20 minutes or until done. (Insert and remove toothpick. Muffins are done when the toothpick comes out clean.) Let cool for 15 min.

Dry ingredients:
1 cup gluten-free flour blend
¾ cup oats
shredded flax (2 heaping tablespoons)
chia seeds (3 heaping tablespoons)
½ teaspoon cinnamon
¼ teaspoon cardamom
½ teaspoon of fine sea salt
1 teaspoon of baking soda
1 teaspoon of baking powder
½ cup of light brown sugar
lightly sprinkle ground ginger and ground cloves

Wet ingredients:
1 teaspoon vanilla extract
½ cup vegetable oil
1+ egg
2 cups shredded zucchini (I just blended it this time)

Chunky ingredients:
walnuts 1+ cups
blueberries 1+ cups

Enjoy!

plum, flax, & walnut muffins

Evidently everyone else doesn’t have a plum thicket in their backyard and are in need of easy, tasty recipes for said plums because I cannot find enough plum recipes online. I, however, do have a plum thicket. Last year, I used most of them to make plum jam. I also made cobbler, plum/zucchini bread, and biscotti to name a few. I still have some in the freezer from last year.

Plums were not as abundant this year. Only two trees had plums, and they were only over the roof of the garage. I think they bloomed early, and some of the blooms were killed by frost, save for those that were above the warm roof of the garage. So, Z’s brother came over to help me pick them, and by that I mean that he climbed onto the roof and then pulled me up there too, where I promptly scraped up my knee, grabbed a few of the closest plums, and then shimmied back down. Fortunately, Z’s brother stayed up there and picked several bags of plums. They were not quite ripe, but I figured I should get them while I had the help.

plum, flax, and walnut muffins fresh out of the oven

plum, flax, and walnut muffins fresh out of the oven

I put the under ripe plums in a cardboard box in the basement and now, about five days later, they’re ripening really nicely. In fact, I ate one today while doing laundry down there.

Below is a recipe on my own, using what I had here at the house. I’d add bran or even more flax seeds in the future because I was looking for a really gritty breakfast muffin that’s not too sweet.

Plum, Flax, & Walnut Muffins
Preheat oven at 350. Mix together dryish ingredients. Mix wet ingredients separately. Then, combine the two. Lastly, fold in chunky ingredients. Spoon dough into muffin tin. I used muffin liners, but I think those are optional. Bake at 350 for 20 about minutes or until done. (Insert and remove toothpick. Muffins are done when the toothpick comes out clean.) Let cool for 15 min.

Dry ingredients:
1 cup gluten-free flour blend
¾ cup oats
shredded flax (2 heaping tablespoons)
flax seeds (2 heaping tablespoons)
½ teaspoon cinnamon
¼ teaspoon cardamom
½ teaspoon of fine sea salt
1 teaspoon of baking soda
1 teaspoon of baking powder
½ cup of light brown sugar
lightly sprinkle ground ginger and ground cloves

Wet ingredients:
1 teaspoon vanilla extract
¼ cup coconut oil
½ cup almond milk
1+ egg

Chunky ingredients:
walnuts
plums

Enjoy!