Flax Seed Muffins
Start your day off right with these wholesome and nutrient-packed Flax Seed Muffins! Bursting with the natural goodness of flaxseed meal and whole wheat flour, these muffins are a fiber-rich snack or breakfast option that will keep you feeling full and energized. Sweetened with honey and flavored with warm cinnamon, they strike the perfect balance between healthy and delicious. Optional add-ins like crunchy walnuts or sweet dried cranberries let you customize these muffins to your taste. With just 15 minutes of prep time and a quick bake, these guilt-free treats are easy to make and ideal for busy mornings. Perfect for meal prep, they store beautifully in the fridge or freezer so you can enjoy them anytime.
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Recipe Information
Ingredients
- 0.5 cups Flaxseed meal
- 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
- 0.75 cups Milk (dairy or plant-based)
- 0.5 cups Honey
- 1 teaspoons Vanilla extract
- 0.25 cups Coconut oil (melted)
- 0.5 cups Chopped walnuts or pecans (optional)
- 0.5 cups Dried cranberries or raisins (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large mixing bowl, whisk together the flaxseed meal, whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, and salt until well combined.
In a separate bowl, beat the eggs lightly, then whisk in the milk, honey, vanilla extract, and melted coconut oil until smooth.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are fine.
If using, fold in the chopped walnuts or pecans and dried cranberries or raisins.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters 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 the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. These muffins also freeze well for up to 3 months.
Nutrition Facts
Calories |
2701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.0 g | 178% | |
| Saturated Fat | 62.6 g | 313% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 2374 mg | 103% | |
| Total Carbohydrate | 337.9 g | 123% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 169.3 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 559 mg | 43% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1795 mg | 38% | |
*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.
