Whole Wheat Flax Muffins
Start your day with these wholesome and hearty Whole Wheat Flax Muffins, a perfect blend of nutritious ingredients and natural sweetness! Made with fiber-rich whole wheat flour and ground flaxseed, these muffins are a health-conscious twist on your breakfast or snack routine. Naturally sweetened with honey (or maple syrup for a vegan option) and applesauce, they strike the ideal balance of flavor and nourishment. The recipe is easy to customize with optional add-ins like chopped walnuts or dried cranberries for added texture and bursts of sweetness. These muffins are not only quick to prepare—with just 15 minutes of prep time—but also versatile, offering dairy-free and vegan substitutions to suit different dietary needs. Enjoy them fresh out of the oven, or make a batch ahead for a satisfying, grab-and-go snack that freezes beautifully. Healthy, flavorful, and easy to make—these muffins will quickly become a favorite in your kitchen.
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Recipe Information
Ingredients
- 1.5 cups whole wheat flour
- 0.5 cups ground flaxseed
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 teaspoons ground cinnamon
- 0.75 cups unsweetened almond milk (or any milk of choice)
- 0.5 cups unsweetened applesauce
- 0.25 cups honey (or maple syrup for a vegan option)
- 2 pieces large eggs (or flax eggs for vegan option)
- 1 teaspoons pure vanilla extract
- 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 the cups.
In a large mixing bowl, whisk together the whole wheat flour, ground flaxseed, baking powder, baking soda, salt, and ground cinnamon until well combined.
In a separate medium bowl, whisk together the almond milk, applesauce, honey, eggs, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients, mixing gently until just combined. Be careful not to overmix to prevent dense muffins.
If using, fold in the chopped walnuts and raisins or dried cranberries gently to evenly distribute them throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 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 about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months for a quick and healthy grab-and-go snack!
Nutrition Facts
Calories |
1820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 2192 mg | 95% | |
| Total Carbohydrate | 279.2 g | 102% | |
| Dietary Fiber | 40.2 g | 144% | |
| Total Sugars | 122.4 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 635 mg | 49% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2218 mg | 47% | |
*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.
