Flax Muffins
Packed with wholesome ingredients and bursting with flavor, these flax muffins are the perfect blend of nutrition and indulgence. Featuring nutrient-dense ground flaxseed, hearty whole wheat flour, and naturally sweetened with applesauce and brown sugar, this recipe balances health-conscious choices with deliciously moist and tender results. A dash of cinnamon adds warmth, while optional mix-ins like walnuts and dried cranberries provide delightful texture and bursts of sweetness. Quick to prepare with just 15 minutes of prep time, these muffins make an excellent on-the-go breakfast or a wholesome afternoon snack. Enjoy them warm from the oven or store them for meal-prep convenience—they’re a satisfying way to fuel your day!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 0.5 cups ground flaxseed
- 1 cups whole wheat flour
- 0.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.25 teaspoons salt
- 2 large eggs
- 0.5 cups brown sugar
- 0.5 cups unsweetened applesauce
- 0.5 cups plain Greek yogurt
- 1 teaspoons vanilla extract
- 0.25 cups milk (dairy or plant-based)
- 0.5 cups chopped walnuts (optional)
- 0.5 cups raisins or dried cranberries (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with oil or cooking spray.
In a large mixing bowl, whisk together the ground flaxseed, whole wheat flour, all-purpose flour, baking powder, baking soda, ground cinnamon, and salt until well combined.
In a separate bowl, whisk the eggs until smooth. Add the brown sugar, unsweetened applesauce, Greek yogurt, vanilla extract, and milk. Mix until all the ingredients are fully incorporated.
Gradually pour the wet ingredients into the dry ingredients, stirring just until no dry streaks remain. Avoid overmixing to keep the muffins tender.
If using, gently fold in the chopped walnuts and raisins or dried cranberries.
Evenly distribute the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and allow the muffins to cool in the pan for about 5 minutes before transferring 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 in the refrigerator for up to a week.
Nutrition Facts
Calories |
202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 0.9 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 206 mg | 9% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 15.9 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 231 mg | 5% | |
*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.
