Omega Seed Muffin

These muffins supply a high dose of omega-3 fatty acids, fiber, and protein to keep you energized all day long. The Omega 3 fatty acids incorporate themselves into your cell membranes, sending anti-inflammatory signals and exerting protective effects in many of our body systems.



  • 6 tbsp of flaxseeds (I like to use the brown ones for the “flavor”, rather than the golden ones, but you can use either for medical nutrition)
  • 3/4 cup of chia seeds
  • 7 tbsp of hemp seeds
  • 1 level tbsp baking soda
  • 1 level tbsp baking powder
  • 1/8 teaspoon of salt (Celtic salt is one of the highest in protective minerals though sea salt does not contain enough iodine to meet your daily needs)
  • 1/3 to 1⁄4 cup of stevia, maple syrup, monk fruit, or honey
  • 1 heaping tbsp arrowroot starch (I use this instead of eggs, you can add one egg instead)
  • 1 to 1 1⁄2 cups of a vanilla unsweetened milk alternative, I like to use vanilla flaxseed or non-GMO soymilks. (You can use any kind of milk, and if you are not reactive to dairy, you can use regular cow or goat milk. You can even use Ripple, which is a milk made with pea protein.)



  • 1⁄4 to 1⁄2 cup of chopped walnuts. Walnuts are the highest food in melatonin and have been shown in rodent subjects to help fight cancer. Plus, they
    taste great.
  • 3 to 4 heaping tbsp of peanut butter (when you swirl this in it’s a delightful addition visually as well as flavor-wise)
  • Add any kind of berries or sugar-free fruit organic jams.



  1. Prepare the pan and oven: Arrange a rack in the middle of the oven and heat to 375. Line a standard 12-well muffin pan with paper liners or coat the wells with cooking spray.
  2. Mix the dry ingredients: seeds, baking soda, arrowroot, baking powder, and salt together in a large bowl; set aside
  3. Mix the wet ingredients: Whisk the plant milk, and vanilla if using together in a medium bowl until combined.
  4. Fold the wet ingredients into the dry: Pour the wet ingredients into the dry and mix with a wooden spoon or rubber spatula until just combined. Some limps are fine.
  5. Fold in any mix-ins: If you’re adding mix-ins to your muffins, fold in the fruit, chocolate chips, or nuts gently until distributed. Four or five folds is all it should take.
  6. Fill the pan and bake: Divide the batter amongst the prepared muffin wells, about 1/3 cup of batter per well. Bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.



  • Storage: Muffins will keep at in an airtight container at room temperature for up to 5 days. They can also one frozen, then thawed at room temperature.