Storage: Because flaxseed and fruit provide high moisture, these keep best in the fridge for up to 5 days or in the freezer for up to 3 months.
Texture: If you prefer a bit of crunch, you can top each muffin with a sprinkle of rolled oats or chopped walnuts before putting them in the oven.
The Flax Factor: Ground flaxseed absorbs liquid quickly. If the batter seems too thick after sitting for a minute, you can stir in a tablespoon of water or almond milk to loosen it up.
