Total Time
30mins
Prep 10 mins
Cook 20 mins

I love flaxseed, which is a terrific source of Omega-3 fatty acids, and has many other health benefits. I wanted to make pumpkin/flaxseed muffins, but only had canned squash, so changed up the recipe, substituting some ingredients for healthier options. Results: a light and tasty muffin that's good for you.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Combine all ingredients. Fill muffins cups 2/3 full. Bake for 20 minutes.