Fluffy Flaxseed Muffins

These flaxseed muffins are subtly sweet, fluffy, and delicious. They’re quick and easy to make. These nutritious muffins are vegan and refined sugar free. They freeze well and are perfect for a make-ahead breakfast or snack. Give them a try if you’re looking for recipes made with flaxseed, like these soft and chewy flaxseed cookies, which are another great option.

Ingredients and Substitutions

Ground flaxseed (also called milled flaxseed or flaxseed meal) adds a pleasant, earthy flavor and satisfying texture to muffins. Flaxseed is loaded with omega-3 fatty acids, fiber, and antioxidants. It also works well as a binder in egg-free or vegan muffin recipes.

You can find ground flaxseed at many grocery stores these days or order it online. Or you can grind whole flaxseed yourself at home using a blender, food processor, spice grinder, or mortar and pestle if you prefer. This is a good option if you don’t plan to use the flaxseed up quickly, since once flaxseed has been ground it can go rancid pretty quickly. I like to store my ground flaxseed in the freezer to help it last as long as possible.

I used whole wheat flour in these flax muffins but you can substitute all purpose flour if you prefer.

These muffins are sweetened with maple syrup. You can substitute other liquid sweeteners such as agave if you prefer.

Any type of unsweetened plant-based milk will work in this recipe. Coconut milk is my favorite.

I used extra virgin olive oil in this recipe but avocado oil or melted coconut oil are good alternatives.

Step-by-Step Recipe Instructions

Start by preheating the oven to 350 degrees Fahrenheit, then add the plant-based milk, maple syrup, olive oil, vanilla extract, and salt to a mixing bowl. Use a whisk to mix well.

Next you’ll add the whole wheat flour, ground flaxseed, and baking powder, then whisk to combine.

Divide the muffin batter evenly into a 12 cup muffin pan lined with paper baking cups.

Bake the muffins at 350 degrees Fahrenheit for 30 minutes or until a toothpick inserted into the middle of a muffin comes out looking clean.

Let the muffins cool completely before removing from the pan and serving.

Optional Additions

To add an extra layer of flavor and texture to these muffins, stir half a cup each of chopped nuts, dark chocolate chips, and/or raisins into the batter before transferring to the muffin pan.

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Flaxseed Muffins Recipe

These flaxseed muffins are subtly sweet, fluffy, and delicious. These vegan, refined sugar-free muffins are a nutritious make-ahead breakfast or snack.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12

Calories 199.2kcal

Author Jennifer Bell

Equipment

• Muffin Pan
• Paper baking cups

Ingredients

• 1 1/2 cups any type of unsweetened plant-based milk
• 1/2 cup maple syrup (or substitute agave)
• 1/4 cup extra virgin olive oil
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups whole wheat flour (or substitute all purpose flour)
• 1/2 cup ground flaxseed (aka milled flaxseed or flaxseed meal)
• 2 teaspoons baking powder

Instructions

• Preheat the oven to 350 degrees Fahrenheit.
• Add 1 1/2 cups any type of unsweetened plant-based milk, 1/2 cup maple syrup, 1/4 cup extra virgin olive oil, 1 teaspoon vanilla extract, and 1/4 teaspoon salt to a large mixing bowl, then use a whisk to mix well.
• Add 2 cups whole wheat flour, 1/2 cup ground flaxseed, and 2 teaspoons baking powder, then whisk to combine.
• Divide the batter evenly into a 12 cup muffin pan lined with paper baking cups.
• Bake at 350 degrees Fahrenheit for 30 minutes or until a toothpick inserted into the center of a muffin comes out looking clean.
• Allow the muffins to cool completely before removing from the pan and serving.

Notes

• Store these muffins in an airtight container in the fridge for up to three days or in the freezer for up to three months.
• Optional additions to the batter include 1/2 cup each of chopped nuts, dark chocolate chips, and/or raisins.

Nutrition

Serving: 1Muffin | Calories: 199.2kcal | Carbohydrates: 27g | Protein: 4.9g | Fat: 8.8g | Saturated Fat: 1.5g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 4.1g | Cholesterol: 3.7mg | Sodium: 134.4mg | Potassium: 203.4mg | Fiber: 4g | Sugar: 9.7g | Vitamin A: 51.2IU | Vitamin C: 0.1mg | Calcium: 115.2mg | Iron: 1.2mg

More Easy Muffin Recipes to Try

• These banana chocolate buckwheat muffins are nutritious, filling, and tasty.
• These kale muffins are subtly sweet and loaded with nutrients.