Flax seeds are rich in something called lignans. Lignans, a type of phytoestrogen, can support the body in producing less active forms of estrogen. This process has been found to reduce breast cancer risk. Research has shown that adding ground flax into the diet can decrease cancer cell growth in breast tissue.

Flax lignans protect against breast cancer by binding up and removing circulating hormones and carcinogens that can promote disease and inflammation. The fiber in the flax seeds bind with these harmful carcinogens and assist in pulling these agents out of the body.

These muffins are loaded with flax seeds and lignans. Each muffin gives you almost 3 TBSP of ground flax. The researched breast cancer prevention and breast cancer studies encourage about 3 TBSP daily to provide the most healing benefits of flax.


2 cups ground flax

½ cup Monk Fruit Sweetener (my recommendation), Sucanat, or Coconut Palm Sugar (pure Maple syrup or honey is fine too)

1 TBSP baking powder (aluminum free)

1 TSBP cinnamon

1 tsp ginger powder

½ tsp nutmeg

½ cup water or nut milk

3/4 cup raisins

2/3 cup 70% or higher dark chocolate chips (optional)

½ tsp Himilayan Salt, Real Salt, or Celtic Sea Salt

5 eggs

1/3 cup melted coconut oil or butter

2 tsp vanilla extract


Mix dry ingredients together in a mixing bowl. In another bowl, mix eggs, water or nut milk, vanilla, and melted coconut oil or butter, blend until foamy. Mix all ingredients together and stir until blended. Let mixture sit for 3-4 minutes, until flax absorbs all the liquid.

Fill lined (unbleached liners are best) 12 count muffin tin. Bake at 350F for about 15-20 minutes or until toothpick comes out clean. Remove muffins from muffin tin when done baking and let cool on rack. Store in refrigerator for about 4 days or freeze up to 3-4 months.

Enjoy 1 muffin daily to reap the health benefits of flax!



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