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Fall in Love with Flax

by Tara Goodyear on September 09, 2014

Blueberry Flax Muffins

September ushers in cooler temperatures and vibrant colors as summer gives way to fall. Children have returned to school and mornings are busier than they've been in a while, which means breakfast might be limited to on-the-go options or skipped altogether. But what if breakfast was both easy and nutritious? Would that make a difference in what, or if, you eat as you start your day?

Consider chomping down on a warm, delicious Blueberry Flax Muffin with a hot cup of coffee, tea or yummy cocoa. Full of flavor, antioxidants and Omega-3s, these Blueberry Flax Muffins will take your morning to a whole new level. To keep your mornings as stress-free as possible, you can even make up a batch the night before and just grab one or two on your way out the door.

Blueberry Flax Muffins

Recipe by Danniel Davenport


  • 1/2 cup almond flour
  • 1/2 cup Barlean's Forti-Flax
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 6 dates
  • 3 eggs
  • 2 tbsp. Barlean's Coconut Oil
  • 1/4 cup water
  • 1/4 cup sunflower seeds
  • 1/2 cup blueberries
  • 1 - 2 tbsp. Maple Syrup (optional)


  1. In a large bowl, combine almond flour, flax meal, baking soda and salt.
  2. In a high-speed blender, combine dates, eggs, Coconut Oil and water on high until smooth.
  3. Mix wet ingredients into dry, then stir in sunflower seeds and blueberries.
  4. Spoon batter in lined muffin pan.
  5. Bake at 350° for 20 minutes.
  6. Cool and enjoy or save for later.

How does the autumn weather inspire you and your breakfast?


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