Cinnamon Flax Muffins
Start your morning on a wholesome note with these Cinnamon Flax Muffins, a nourishing and flavorful treat perfect for breakfast or a quick snack. Made with hearty whole wheat flour and nutrient-packed ground flaxseed, these muffins are naturally sweetened with honey (or maple syrup for a vegan twist) and infused with warm cinnamon spice. Easy to whip up in just 10 minutes, they come together with a combination of simple pantry ingredients like unsweetened almond milk and vanilla extract. The result? Light, moist muffins that are packed with fiber and a touch of natural sweetness. Perfect for meal prep or enjoying fresh out of the oven, these muffins are as nutritious as they are delicious. Both satisfying and freezer-friendly, they’ll quickly become a staple in your kitchen.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups Ground flaxseed
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 2 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 2 large Eggs
- 1 cup Unsweetened almond milk (or milk of choice)
- 0.5 cups Honey (or maple syrup for a vegan option)
- 0.25 cups Vegetable oil (or melted coconut oil)
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, ground flaxseed, baking powder, baking soda, ground cinnamon, and salt until well combined.
In a separate bowl, whisk the eggs until lightly beaten. Add the almond milk, honey, vegetable oil, and vanilla extract, and whisk until smooth and fully incorporated.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
1807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2283 mg | 99% | |
| Total Carbohydrate | 246.5 g | 90% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 99.6 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 248 mg | 19% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1185 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
