Written by Dr Sandra Miranda, ND

The American National Cancer Institute has singled out flaxseeds as one of the 6 foods that deserve special studies. 

Flaxseeds are high in lignans which are considered natural cancer-protective compounds.  Their high and easily assimilated fiber also helps prevent colon cancer.  This high fiber content helps our body get rid of excess and unwanted estrogen making it an ideal food to lower the risk breast cancer too.   

I only recommend the ground up form of flaxseeds.  Aim to have at least 2 heaping tbsp. every day.  And don’t forget to keep them sealed and in the fridge to keep them fresh (flaxseeds can go rancid very quickly otherwise).

Here is a recipe from a patient who is following a “clean Keto diet”.  It is delicious.  Hope you enjoy it!

Flaxseed Cinnamon Bun Muffins

Ingredients-

• 2 cups ground flax seeds
• ¼ cup granulated xylitol or ¾ tsp liquid stevia OR 1/4 cup of honey
• 2 tbsp ground cinnamon
• 1 tbsp baking powder
• ½ tsp finely ground gray sea salt
• 5 large organic eggs
• ½ cup water, at room temperature
• 1/3 cup melted (but not hot) coconut oil or refined avocado oil
• 2 tsp of vanilla extract

1. Preheat the oven to 350F and line a 12 count muffin pan with paper liners
2. In a large bowl, whisk the flax seeds with the xylitol (if using this option), cinnamon, baking powder, and salt until fully combined
3. Place the eggs, water, oil, vanilla and stevia (if using this option) in a blender.  Blend on high speed for 30 seconds, until foamy.
4. Transfer the liquid mixture to the bowl with the flaxseed mixture.  Stir with a spatula just until incorporated.  The batter will be very fluffy.  Allow to sit for 3 minutes.
5. Spoon the batter into prepared muffin pan, filling each cavity 90 percent of the way up.  Bake for 13 to 15 minutes, until a toothpick inserted in the middle comes out clean.
6. Immediately take the muffins out of the pan and place them on a cooling rack.  Allow to cool for at least 20 minutes before you grab one for yourself.

Store – in the fridge for up to 4 days or in the freezer for up to 3 months

Each muffin will give you approximately 7g of protein, 7 g of fiber and 8 g of carbs.