Flaxseed Muffins Recipe

4.36 from 114 votes

These flaxseed muffins are subtly sweet, fluffy, and delicious. They're a nutritious, make-ahead breakfast or snack. This flaxseed muffin recipe is also vegan and refined sugar free.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Cuisine: American

Servings:

Calories: 199.2kcal

Author: Jennifer Bell

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

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

Nutrition