These flaxseed muffins are subtly sweet, fluffy, and delicious. They’re quick and easy to make. These nutritious muffins made with ground flaxseed are vegan and refined sugar free. They freeze well and are perfect for a make-ahead breakfast or snack.
Main ingredients and substitutions
Ground flaxseed (also called milled flaxseed or flaxseed meal) adds a pleasant, earthy flavor and satisfying texture to these muffins. Flaxseed is loaded with omega-3 fatty acids, fiber, and antioxidants. You can find it at many grocery stores these days or order it online.
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.
How to make them
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.
Storage and freezing
Store these flax muffins in an airtight container in the fridge for up to three days or in the freezer for up to six months. Them defrost in the fridge or at room temperature before 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.
More easy muffin recipes to try
- These banana chocolate buckwheat flour muffins are nutritious, filling, and tasty.
- These kale muffins are subtly sweet and loaded with nutrients.
Flaxseed Muffins
Equipment
- Muffin Pan
- Paper baking cups
Ingredients
- 2 cups whole wheat flour (or substitute all purpose flour)
- 1 1/2 cups any type of unsweetened plant-based milk
- 1/2 cup ground flaxseed (aka milled flaxseed or flaxseed meal)
- 1/2 cup maple syrup (or substitute agave)
- 1/4 cup extra virgin olive oil
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add the plant-based milk, maple syrup, olive oil, vanilla extract, and salt to a large mixing bowl, then use a whisk to mix well.
- Add the whole wheat flour, ground flaxseed, and 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
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Store these muffins in an airtight container in the fridge for up to three days or in the freezer for up to six months.
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Optional additions to the batter include 1/2 cup each of chopped nuts, dark chocolate chips, and/or raisins.