Wholesome Blueberry Flaxseed Muffins
Rethinking Sugar
If you've faced cancer, you’ve probably noticed a common trend—many people use it as a reason to indulge in less-than-healthy foods. And honestly, no judgment. When nothing tastes right and your body feels depleted, comfort foods and sweet treats can seem like the only thing that brings relief.
But there’s a compelling reason to rethink excessive sugar consumption, especially when navigating cancer. Many cancer cells primarily rely on glucose—a form of sugar—as their main energy source, consuming it at rates estimated to be 50 to 100 times higher than normal cells. While cancer cells can adapt and find alternative fuel sources when glucose is scarce, their strong preference for sugar suggests that limiting refined sugars may be a strategic way to reduce their fuel supply.
That doesn’t mean glucose is inherently bad—our healthy cells, including those that fight cancer, also need it for energy. The key is balance. Choosing complex carbohydrates and natural sugars, like those found in whole fruits and vegetables, provides steady energy without the rapid blood sugar spikes that refined sugars create.
At the end of the day, it’s not about deprivation but about making mindful choices. While it’s tempting to lean on sugary comfort foods during difficult times, fueling your body with nutrient-dense, balanced meals can better support your healing and long-term health.
A Healthier Take on a Classic
I love this recipe because it delivers all the comfort of a traditional muffin—without the empty calories. Let’s be honest, most muffins are just cupcakes in disguise.
This version skips the refined sugar and instead packs in fiber-rich, nutrient-dense ingredients that nourish your body while still tasting amazing. Plus, these muffins are incredibly moist and freezer-friendly, making them perfect for meal prep or a grab-and-go snack.
Blueberry Flax Muffins
Ingredients:
Dry Ingredients
1½ cups flaxseed meal
¾ cup oat flour
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
½ teaspoon cinnamon
Wet Ingredients
½ cup unsweetened applesauce (I love making my own applesauce)
⅓ cup coconut oil
⅓ cup maple syrup
2 large eggs
1 teaspoon vanilla extract
Other Ingredients
1 cup frozen blueberries
½ cup chopped walnut
Directions:
Preheat the oven to 350°F. Line a muffin tin with unbleached paper liners or use parchment wraps. Parchment wraps allow for a slightly fuller muffin cup, yielding 8-9 muffins. These muffins don’t rise significantly, so filling them a bit higher works well.
In a medium-sized mixing bowl, whisk together the flaxseed meal, oat flour, baking powder, baking soda, sea salt, and cinnamon until evenly combined.
In a separate smaller bowl, whisk together the applesauce, melted coconut oil, maple syrup, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and whisk vigorously until fully incorporated. Gently fold in the blueberries and chopped walnuts.
Spoon the batter into the prepared muffin cups, filling them ¾ full. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean (baking time may vary depending on your oven).
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy fresh or store in an airtight container for up to 3 days at room temperature. The also freeze beautifully.