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!
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.
Calories: 304kcal, Carbohydrates: 31g, Protein: 4g, Fat: 19g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 44mg, Sodium: 104mg, Potassium: 109mg, Fiber: 2g, Sugar: 10g, Vitamin A: 128IU, Vitamin C: 2mg, Calcium: 80mg, Iron: 1mg