Flaxseed Muffins Recipe

4.38 from 117 votes

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

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Cuisine: American

Servings:

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