At a Glance:
Prep Time: 10 minutes mins
Cook Time: 25 minutes mins
Total Time: 35 minutes mins
Get the Recipe:
Flaxseed Muffins
These flaxseed muffins are soft, fluffy, and filled with healthy ingredients. They are quick and easy to make and perfect for breakfast or a snack. Both kids and adults love them!
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.
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.
Calories: 304 kcal , Carbohydrates: 31 g , Protein: 4 g , Fat: 19 g , Saturated Fat: 2 g , Polyunsaturated Fat: 4 g , Monounsaturated Fat: 11 g , Trans Fat: 1 g , Cholesterol: 44 mg , Sodium: 104 mg , Potassium: 109 mg , Fiber: 2 g , Sugar: 10 g , Vitamin A: 128 IU , Vitamin C: 2 mg , Calcium: 80 mg , Iron: 1 mg
Course: Breakfast, Snack
Cuisine: American