Cinnamon flax muffins

Just because you are eating healthy or trying to manage PCOS, doesn’t mean you have to give up treats and snacks like muffins! This muffin recipe is PCOS friendly because it is blood sugar balancing, low glycemic, and contains hormone-balancing ingredients.

Flaxseeds: Flax seeds not only contain omega 3 fatty acids, they also provide fiber and lignans which have been shown to reduce androgen levels such as testosterone and thus reduce symptoms like hirsutism, hair loss, and acne. Flaxseeds are a great addition to the diet to increase fiber status which can help with weight loss efforts and detoxification of toxins via the colon. Make sure you eat ground flax seeds if you also want to receive the omega 3 benefits and store in the fridge to avoid rancidity.

Coconut: Coconut oil is made up of medium-chain fatty acids (MCFA’s). This important fat supports weight loss, lowers cholesterol, improves diabetic conditions and reduces the risk of heart disease. MCFAs actually do not require the liver and gallbladder to digest and emulsify them and can be used immediately as energy! Coconut oil is a great oil to cook with because it has a high smoke point.

Ceylon cinnamon: Cinnamon is blood sugar balancing, contains compounds that makes fat cells more responsive to insulin and may improve menstrual cyclicity and ovulation rates in PCOS women. Look for Ceylon cinnamon as Cassia cinnamon has significantly higher levels of the compound coumarin which may be harmful to the liver. Add to foods such as oatmeal, baking, smoothies, and curries!

I’ve been receiving a lot of request for this muffin recipe so here it is!

Serving size: 6 muffins

Instructions

4 tbsps ground flaxseed
1 banana or 1 tbsp pure maple syrup
1/2 tsp baking powder
1/2 cup coconut flour
Pinch of sea salt
1 tbsp Ceylon cinnamon
3 free range eggs
1 tbsp coconut oil

Directions

Preheat your oven to 350ºF (177ºC) and line a muffin tin with paper liners.
In a medium bowl, mix together ground flax seed, baking powder, salt, and cinnamon. Use a whisk to stir until well combined. In another bowl, beat eggs with a whisk for 30 to 60 seconds. Add mashed banana, coconut oil and water, mixing until combined.

Add wet ingredients to dry and stir until sticky. Let the batter sit for 1 to 2 minutes to thicken slightly. Divide the batter between muffin cups and bake for 20-30 minutes, or until a toothpick inserted into the centre comes out clean. Let cool and enjoy!