PCOS-Friendly Raspberry and Flaxseed Breakfast Muffins - PCOS-Friendly Recipe
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
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the whole wheat flour, ground flaxseed, baking powder, and salt.
- In a separate bowl, whisk together the eggs, honey, and almond milk.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Gently fold in the raspberries.
- Divide the batter evenly among a greased muffin tin.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
These Raspberry and Flaxseed Breakfast Muffins are an excellent choice for those with PCOS. The whole wheat flour and raspberries have a low GI, helping to regulate blood sugar levels. The flaxseed provides a good source of omega-3 fatty acids, which can help reduce inflammation. Plus, these muffins are easy to make and perfect for a quick, nutritious breakfast on the go.
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