Flaxseed Muffins Recipe
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 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 199.2kcal
Muffin Pan
Paper baking cups
- 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
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.
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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.
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Optional additions to the batter include 1/2 cup each of chopped nuts, dark chocolate chips, and/or raisins.
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