Flaxseed Muffins
These flaxseed muffins are easy to make, healthy and packed with nutrients! They are made in one mixing bowl and take just over 30 minutes from start to finish. The flaxseed adds healthy protein, fiber, and omega 3s. These blueberry flax muffins are a great healthy breakfast or snack!
Why You’ll Love This Recipe
- These flaxseed muffins are loaded with nutritional benefits.
- The blueberries add a pop of freshness, natural sweetness and flavor.
- They are made in one mixing bowl.
- These muffins are quick and easy to make.
- This recipe is gluten free, dairy free, and refined sugar free.
- Check out these Cassava Flour Blueberry Lemon Muffins are another great idea!
Ingredients & Substitutions
These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions.
Coconut sugar is a great refined sugar free alternative. If desired, granulated sugar or lightly packed brown sugar can be used.
This recipe uses gluten free 1 to 1 flour. If not gluten free, replace with all purpose flour. For grain free, make these Almond Flour Muffins.
Avocado oil is both high in healthy fats and neutral tasting. Use another light tasting oil if needed. Lightly flavored olive oil is a great choice.
Any type of milk works. Use dairy free milk for dairy free muffins.
Replace maple syrup with honey or date syrup.
Use ground flaxseed instead of whole flaxseeds.
The blueberries may be omitted or replaced with another small fruit. If using a juicy fruit, squeeze out any excess moisture from fruit before folding into batter.
To make muffins without eggs, try these Vegan Chocolate Chip Muffins!
All About Flaxseed & Its Benefits
Flaxseeds date back centuries and have become known as a superfood. They are either brown or golden.
Flaxseeds are high in omega 3 fatty acids. This is a very important part of a diet. This plant based source of omega 3s is heart healthy.
In addition, each tablespoon of flaxseed contains 3 grams of fiber. Due to their levels of protein and fiber, flaxseeds are satiating and filling.
Lastly, flaxseeds are easy to incorporate into any diet. They are versatile! Easy ways to eat more flaxseeds include add them to your smoothies, oatmeal, coffee or baked goods.
Taste & Texture
These flaxseed muffins are a little more hearty and nutty tasting than regular muffins. They flaxseeds flavor is detectable. Do not fear! These muffins have a delicious blueberry taste as well.
They are soft and fluffy!
How to Make
Step 1
First, preheat oven to 350 degrees Fahrenheit. Heavily spray a muffin pan with nonstick spray.
Step 2
In a large mixing bowl, combine coconut sugar and avocado oil. Stir to combine.
Step 3
Add in eggs, milk, and maple syrup. Then, stir to combine.
Step 4
Then, add in all remaining ingredients except blueberries. Stir to combine.
Step 5
Next, fold in blueberries carefully.
Step 6
Divide muffin batter into muffin pan. Sprinkle a few extra blueberries on top of each muffin if desired.
Step 7
Bake for 25 to 27 minutes or until a toothpick inserted comes out clean.
Step 8
Finally, remove from oven. Allow to cool for 10 minutes in pan before carefully removing muffins to a wire rack to finish cooling.
Expert Tips & Tricks
Use a neutral flavored oil for best results. A strong tasting oil like extra virgin olive oil will overpower the taste.
The muffin batter will be slightly thin but not runny.
Gently fold in blueberries, careful not to break them.
Bake flaxseed muffins until a toothpick inserted comes out clean. Do not over bake muffins.
How to Serve & Store
Serve blueberry flax muffins once they are cool enough to handle. They pair well with a tall glass of almond milk or fresh fruit. A few slices of bacon are a nice addition too!
For a unique flavor combination, serve with these Sourdough Muffins.
Store covered at room temperature for up to 3 days.
Freeze for up to 1 month if desired.
Frequently Asked Questions
Yes! These muffins are made with healthy ingredients.
Flaxseeds actually have a high concentration of oil in them. Due to this, they can be used in place of both eggs and flour in baking. In this case, the flaxseeds add nutrients and thickness to the muffins.
These taste like slightly more nutty and hearty blueberry muffins.
They are not overly sweet. These are not the type of muffins you would buy at a bakery. They are healthy and meant to be made without too much added sugar.
Yes! Freeze individual muffins for up to 1 month.
You May Also Like
If you make this flaxseed muffins recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Breakfast Recipes.
Get the Recipe: Flaxseed Muffins
Ingredients
- 1 cup coconut sugar
- 1 cup avocado oil, or other neutral flavored oil
- 4 eggs
- 1 cup dairy free milk
- 2 tbsp pure maple syrup
- 2 cups gluten free 1 to 1 flour
- 2 tsp baking powder
- ½ cup ground flaxseed
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ cup blueberries
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Generously spray a muffin pan with nonstick spray.
- In a large mixing bowl, combine coconut sugar and avocado oil. Stir to combine.
- Add in eggs, milk, and maple syrup. Stir to combine.
- Then, add in all remaining ingredients except blueberries. Stir to combine.
- Fold in blueberries carefully.
- Divide muffin batter into muffin pan. Sprinkle a few extra blueberries on top of each muffin if desired.
- Bake for 25 to 27 minutes or until a toothpick inserted comes out clean.
- Finally, remove from oven. Allow muffins to cool for 10 minutes in pan before carefully removing them to a wire rack to finish cooling.
Notes
- These muffins can be made with any type of milk.
- Both gluten free 1 to 1 flour and all purpose flour can be used.
- The fresh blueberries can be omitted or replaced by another small fruit.
- Bake until a toothpick inserted into muffin comes out clean.
- Store covered at room temperature for up to 3 days.
- Freeze muffins for up to 1 month. Thaw before eating.
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23 Comments on “Flaxseed Muffins”
Thanks for such a great recipe! I made these as per the ingredients and they turned out so well. A nice, moist texture. They aren’t very sweet and the flax meal does give an almost earthy flavour that my kids took some getting used to, but still ate. And they keep you full!
I just made a second batch using some substitutions, as I didn’t have all the ingredients this time:
– I only had about 2/3 cup of coconut sugar so I topped up with a powdered stevia sugar substitute to make 1 cup
– I ground some walnuts to use instead of the flax meal (1/2 cup)
– Chopped up strawberries instead of blueberries (1/2 cup)
Turned out great! Took a little longer to bake in the oven, but came out moist and a little sweeter. Will definitely make again!
I am so glad to hear that, Celeste! I will definitely have to try adding in ground walnuts. What a great idea. Thank you for the feedback!
I loved how fluffy and delicious my flaxseed muffins turned out. Thank you for the wonderful recipe!
YUM! These muffins are so good we forgot they are also good for us! Love the flavor that the cinnamon, nutmeg, and maple syrup add to these muffins. We will be making these often!
These were good! I used my flax milk from Good Karma. Will definitely make again with other types of fruits. Oh and I forgot to mention, the kiddos loved them!!
Never tried flaxseed and I am completely in love with this recipe. Tender and moist, the best muffins I have had in a long time.
Thank you! Making them again this weekend.
These flaxseed muffins are an amazing healthy breakfast option that keep me feeling full and energized throughout the morning. They are easy to make and taste delicious with a nutty taste and a moist texture, and I loved the added blueberries for an extra bit of flavour.
Hello, Can I use frozen blueberries in this recipe?
Hi Lucy! Be sure to fully thaw frozen blueberries. Then squeeze ALL the water/moisture out of them. Hopefully they will not add too much juice to these muffins. Flavor wise, they will taste great!