PCOS-Friendly Raspberry and Flaxseed Breakfast Muffins
Nutrition per Serving
250
Calories
6g
Protein
30g
Carbs
10g
Fat
Grocery list: whole wheat flour, ground flaxseed, raspberries, honey, unsweetened almond milk, eggs, baking powder, salt. The whole wheat flour and raspberries have a low GI, which is beneficial for those with PCOS.
Ingredients
1 cup of whole wheat flour (120g), 1/2 cup of ground flaxseed (55g), 1/2 cup of raspberries (65g), 1/4 cup of honey (85g), 1/2 cup of unsweetened almond milk (120ml), 2 eggs, 1 tsp of baking powder (5g), 1/2 tsp of salt (2.5g)
Instructions
1. Preheat your oven to 350°F (175°C). 2. In a large bowl, combine the whole wheat flour, ground flaxseed, baking powder, and salt. 3. In a separate bowl, whisk together the eggs, honey, and almond milk. 4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. 5. Gently fold in the raspberries. 6. Divide the batter evenly among a greased muffin tin. 7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. 8. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
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