I've been looking for ways to get more flaxseed into my diet. Need that Omega-3, but the damn things are a bit dull to eat. I typically go with some Greek yogurt or a smoothie, but after four hours studying, I thought I'd get a little creative in the kitchen, and...
... makeshift flaxseed muffins!
Makeshift because I lost concentration during class trying to search for a recipe and because I didn't particularly like any of the ones I found. So this is all very loosely approximated, as I mainly just throw things into the bowl until I think I should stop.
I started heating the oven at 150C. (should've been 180, but for some reason...)
So I started by mashing one ripe banana with my fork. Great way to use the ones that you buy impulsively and just end up sitting on the counter for a lifetime. Then I added two medium-sized eggs and beat them all together.
Then, it was time for the flax. I think I used about 5 tablespoons of ground flaxseed and mixed the whole thing. I also added ground cinnamon and star anise, both of which I love and have good, healthy effects on you. So.
Then, I added some (maybe 100 ml?) coconut milk or any milk of your choice. Mine's actually a coconut-rice thing which I hope will give the muffins a nice nutty kick.
Next, I dumped a bit of all-purpose flour in. Not a lot. 3 tablespoons maybe? I generally just mixed to my preferred consistency, which is quite runny/gooey. So it's eye-measurements only here, as you can probably tell. I used some baking powder and a drop or two of vanilla essence.
What else. After that, I added some ground walnuts as well as some raisins.
Note: I'm not a big fan of sugary bakes, so the only sweetness in this is coming from the banana and the raisins. If you're a more sugary person, go ahead and use some as well, or perhaps some honey, but I'm trying to keep this recipe as healthy as can be. Probably won't come out too sweet, but I think that's alright. Still baking as I write, so Imma leave an update at the end.
And yeah, I think that's pretty much it. Line a muffin tray with baking paper(s) and scoop generously. Obviously, the above is a very randomly measured recipe, but for me, it yielded 9 generously ample muffins. Set to bake.
But wait, decorations! After about 12 minutes, when the muffins had risen a bit, but were still suitably gooey, I went back and added some raising and sliced almonds as decoration. You can really get creative here - shredded coconut would go well, as would sprinkled cinnamon or, if you're feeling frisky, even a bit of powdered sugar or some chocolate chips!
I set the muffins back into the oven for another 10 minutes. Then I realized it was on 150C and turned up to 180C and left for another 7-10 mins. You'll know they're done, as with all muffins, by inserting a toothpick in the middle and having it come out clean.
Sweetness and Overall Edibility Edit: Indeed, very not sweet. To an extent, even salty. But not bad. Might want to add some sugar/honey. But for me, the raisins are enough, and I don't have to feel too guilty about it. So you know, give it a try, maybe?
