Super Seed Muffins

If you are looking for a muffin that is satisfying and nutrient dense, look no further. These are packed with fiber and hidden veggies. The addition of flaxseed flour make these our Super Seed Muffins.

Super Seed Muffins


  • 1 ½ cups almond meal
  • ½ cup flaxseed meal
  • 1 cup old-fashioned rolled oats
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped dates (optional)
  • 1 TBSP ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3 eggs, beaten
  • 1 medium zucchini, grated
  • 2 large carrots, grated
  • 4 tablespoons (¼ stick) unsalted butter, melted
  • 1/4 cup yogurt
  • 1/3 cup maple syrup or honey
  • 1 teaspoon vanilla
  • 1 green green apple, chopped (optional)


1. Preheat oven to 350 F
2. In a large mixing bowl, combine dry ingredients: almond meal, flaxseed meal, rolled oats, walnuts, dates, cinnamon, baking soda, sea salt. Stir until well combined.
3. In a separate bowl, combine the wet ingredients: eggs, zucchini, carrots, butter, yogurt, maple syrup, vanilla. Stir until well combined.
4. Add wet ingredients to dry ingredients and mix together.
5. Spoon batter into a 12 piece muffin tin (with liners or coated in non-stick spray). Fill each to brim. Press chopped apple into each muffin as a topper! Bake at 350 F for 25-30 minutes or until a toothpick comes out clean. Transfire to wire rack to let cool.
I prefer to store these in an airtight container in the fridge to stay fresh during the week. Or save half in the freezer for later use. I have best results when I use muffin liners versus non-stick spray.

*These are a spin off Superhero muffins by Chalene and Elyse at Run Fast Eat Slow.

Comments: 2

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    Deb S

    January 5, 2020

    Hi, Rachel!
    Love your Sunday Glow Newsletter! I am planning to make the Super Seed Muffins and just want to share that the absolute best luck I have had with muffin pan liners is using parchment baking cups–either large or extra-large. I use the Paper Chef brand, but I know there must be others out there. They do not stick to the muffins like traditional paper baking cups do. Great suggestion on freezing muffins–even in reusable containers they keep just fine. I find that if you pull them out of the freezer in the morning, and pop them into a reusable container or bag, they are thawed and fabulously moist within a couple of hours. They also microwave well if you are in a pinch for time. Happy Sunday!

    • Rachel


      January 5, 2020

      Thanks Deb for the freezer and muffin liner tips! Let me know how your muffins turn out!

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