Flax Seed Whole Wheat Muffins
Start your day with wholesome goodness by baking these Flax Seed Whole Wheat Muffins—a nutrient-packed treat that’s as delicious as it is healthy! Made with hearty whole wheat flour, fiber-rich ground flax seeds, and rolled oats, these muffins deliver a satisfying texture and earthy flavor with a hint of cinnamon warmth. Sweetened naturally with honey and unsweetened applesauce, they’re a guilt-free snack or breakfast option. This versatile recipe allows you to customize with optional mix-ins like chopped nuts, dried fruit, or chocolate chips for added flair. Quick and easy to prepare in just 30 minutes, these muffins are perfect for busy mornings, midday snacks, or meal prep. Enjoy them fresh from the oven or store for later—they’re a flavorful way to fuel your day!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups Ground flax seeds
- 0.5 cups Rolled oats
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoon Cinnamon
- 1 large Egg
- 1 cup Milk (dairy or non-dairy)
- 0.5 cups Honey
- 0.25 cups Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 0.5 cups Optional mix-ins (chopped nuts, dried fruit, or chocolate chips)
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
In a large mixing bowl, whisk together the whole wheat flour, ground flax seeds, rolled oats, baking powder, baking soda, salt, and cinnamon until well combined.
In another medium bowl, beat the egg lightly. Then add the milk, honey, applesauce, and vanilla extract. Mix until the wet ingredients are fully incorporated.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; it's okay if the batter is a little lumpy.
If using optional mix-ins like nuts, dried fruit, or chocolate chips, gently fold them into the batter at this stage.
Evenly divide the batter among the 12 muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for about 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 in the refrigerator for up to a week.
Nutrition Facts
Calories |
2693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.7 g | 139% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 2468 mg | 107% | |
| Total Carbohydrate | 379.4 g | 138% | |
| Dietary Fiber | 71.2 g | 254% | |
| Total Sugars | 159.6 g | ||
| Protein | 82.0 g | 164% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 854 mg | 66% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2867 mg | 61% | |
*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.
