High Fiber High Protein Flax Muffins
Packed with wholesome ingredients, these High Fiber High Protein Flax Muffins are a nutritious way to fuel your day. Made with flaxseed meal and almond flour, they’re naturally gluten-free and offer a powerhouse of fiber and protein in every bite. Flavored with warm cinnamon and a touch of natural sweetness from honey or maple syrup, these muffins are as tasty as they are healthy. Customizable with optional add-ins like chopped nuts, chia seeds, or dried fruit, they’re perfect for meal prep, breakfast on-the-go, or a satisfying snack. Quick to prepare in just 15 minutes and ready in 20, these fluffy, satisfying muffins are a guilt-free treat that’s easy to love. Enjoy them fresh, store for later, or freeze for a quick grab-and-go option any time!
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Recipe Information
Ingredients
- 1.5 cups Flaxseed meal
- 0.5 cups Almond flour
- 1 tablespoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 4 large Eggs
- 0.5 cups Unsweetened almond milk
- 2 tablespoons Honey or maple syrup
- 1 teaspoons Vanilla extract
- 0.5 cups Chopped nuts (optional, e.g., walnuts or pecans)
- 2 tablespoons Chia seeds (optional)
- 0.25 cups Dried fruit (optional, e.g., raisins or cranberries)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the flaxseed meal, almond flour, baking powder, ground cinnamon, and salt until well combined.
In a separate bowl, beat the eggs, then stir in the almond milk, honey or maple syrup, and vanilla extract.
Gradually pour the wet ingredients into the dry ingredients, mixing until just combined. Do not overmix.
If using chopped nuts, chia seeds, or dried fruit, gently fold them into the batter.
Divide the batter evenly among the 12 muffin cups, filling each 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.
Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy immediately or store 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 longer storage.
Nutrition Facts
Calories |
2247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.0 g | 204% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2358 mg | 103% | |
| Total Carbohydrate | 153.9 g | 56% | |
| Dietary Fiber | 67.1 g | 240% | |
| Total Sugars | 66.0 g | ||
| Protein | 80.0 g | 160% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1090 mg | 84% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2275 mg | 48% | |
*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.
