Flaxseed Muffins are packed with fiber and protein, making them a tasty and healthy breakfast muffin or snack. Flaxseed muffins are perfect for meal prepping- make a big batch and freeze them for later! These are made with healthier ingredients and are wonderful as an alternative to calorie- laden and overly sweet muffins. With dairy-free and vegan option, and how to make them in your air fryer too!
If you are trying to stay or get healthy and keep energized without abundant amounts of caffeine and sugar, you need to try these Flaxseed Muffins! They are loaded with protein and fiber and are a healthy idea for breakfast or a late morning or mid-afternoon snack. I love eating one alongside a cup of hot tea and the kids love washing them down with a warm cup of hot cocoa.
And I really love muffins. So I came up with this recipe as a healthy replacement for the traditional chocolate chip muffins that we can't get enough of. Flaxseed muffins are one of our favorite recipes, along with cream cheese filled pumpkin muffins in the fall and fruity peach muffins in the summer.
Why You'll Love This Recipe
- Flaxseed muffins provide energy and nutrition without you giving up your favorite sweet foods (muffins!).
- They don't sacrifice taste for nutrition. These muffins are full of flavor!
- These muffins are great for breakfast on the go!
- Even kids like them! They'll never know that muffin they get to eat for breakfast is actually healthy (aka "yucky").
- Make them jumbo size, standard or in mini muffin tins.
Flaxseed muffins are nuttier, heartier, and slightly more dense than traditional muffins. But they are still soft, moist, and full of naturally sweet flavor from the banana and coconut sugar.
While they may seem a little more dense than traditional muffins, this recipe still turns out soft, fluffy and moist.
Yes! Flaxseed muffins provide a ton of health benefits. Flaxseed is high in plant based omega-3 fatty acids, protein and fiber, making them a heart healthy and satiating food. The whole wheat flour and oats provide additional vitamins and nutrients important to our daily nutrition intake.
Ingredients & Substitutions
- Whole wheat flour: white whole wheat flour is fine too. If substituting with all-purpose flour, use 1 tablespoon less milk.
- Old fashioned oats: or quick oats.
- Coconut sugar: white sugar is fine too!
- Ground flaxseed: this is flaxseed meal that has been ground into fine pieces, like flour.
- Cinnamon: or a mixture of ginger, nutmeg, allspice, or other warming spices.
- Milk: dairy milk or plant-based milk are all great in flaxseed muffins, depending on your preference or diet restrictions.
- Banana: adds moisture, natural sweetness and of course, vitamins and nutrients.
- Egg: to bind the muffin. Replace with a flax egg for egg-free muffins.
- Olive oil: I use extra virgin olive oil for all of my cooking, but canola oil or coconut oil works too. You can replace the oil with butter or ghee as well.
- Vanilla extract: adds a bit of flavor. Almond extract is okay too.
STEP 1: Preheat the oven to 350° Fahrenheit. Line 8 cavities of a standard size muffin tin with muffin liners or spray with cooking oil.
STEP 2: In a large mixing bowl combine the whole wheat flour, old fashioned oats, coconut sugar, ground flaxseed, cinnamon, baking powder, baking soda, and salt. In a separate mixing bowl whisk together the milk, egg, extra virgin olive oil, vanilla extract and mashed banana. Pour the liquid ingredients into the bowl of dry ingredients and stir until just combined.
STEP 3: Fill the muffin cavities ⅔ of the way with the muffin batter. Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean. These muffins will not rise too much. If you're watching them in the oven, don't worry. It's normal for them to rise just slightly. They will still be moist and tasty!
STEP 4: Let muffins cool for 10 minutes, then carefully remove from the tin. Serve warm or at room temperature for breakfast or a snack.
Air Fryer Method
Follow steps 1 and 2 above. Scoop batter into silicone muffin cups filling them ⅔ full. Transfer to the air fryer and cook at 350°F (177°C) for 12 minutes. Insert a toothpick into the center to check for doneness, adding 1 minute at a time until cooked through if necessary. They may need up to 15 minutes.
- Dairy-free: use plant-based milk, like oat milk or almond milk, instead of dairy milk. These chocolate chip muffins use almond milk and come out super delicious, while oat milk pancakes are one of my favorite recipes! Either one is wonderful in flaxseed muffins.
- Vegan: use any plant-based milk and a flax egg.
- Add fruit: blueberries and chopped strawberries make delicious additions. Use 1 cup of fresh berries.
- Make jumbo muffins: this recipe will make 4 jumbo muffins. Bake for 20-25 minutes instead of 15.
- Make mini muffins: mini muffins are perfect for snacking on the go, lunch boxes, meal prepping and kids. Bake mini muffins for 10-12 minutes. This recipe should make about 16 mini muffins.
- Don't overmix muffin batter. If you mix the batter too long you'll end up with dense muffins. Muffin batter should be mixed just until all ingredients are combined. Using a wooden spoon or whisk to mix muffin batter is better than using an electric hand mixer.
- Fill unused muffin cups with water. Drop a couple tablespoons of water into any empty muffin cavities. This helps the muffins to rise evenly.
- Flaxseed muffins don't rise much. If you'd like a higher rise, you can add a bit more baking powder.
Serving & Storing
Store in an airtight container at room temperature for 2-3 days. They are freezer-friendly up to 6 months and can be thawed at room temperature or overnight in the fridge.
If you enjoyed this recipe, make sure to give it a star rating and let me know what you thought in the comments! And follow me on Facebook, Pinterest and Instagram for more delicious recipes!
- muffin tin standard size
- ¾ cup whole wheat flour
- ½ cup old fashioned oats
- ¼ cup unrefined coconut sugar
- 2 tbsp ground flaxseed
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup milk
- 1 egg
- 2 ½ tablespoon extra virgin olive oil
- 1 tsp vanilla extract
- 1 banana mashed
- Preheat the oven to 350° Fahrenheit. Line 8 cavities of a standard size muffin tin with muffin liners or spray with cooking oil.
- In a large mixing bowl combine the whole wheat flour, old fashioned oats, coconut sugar, ground flaxseed, cinnamon, baking powder, baking soda, and salt.In a separate mixing bowl whisk together the milk, egg white, extra virgin olive oil, vanilla extract and mashed banana. Pour the liquid ingredients into the bowl of dry ingredients and stir until just combined.
- Fill the muffin cavities ⅔ of the way with the muffin batter. Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool for 10 minutes, then carefully remove from the tin. Serve warm or at room temperature for breakfast or a snack.
Air Fryer Method
- Follow steps 1 and 2 above. Scoop batter into silicone muffin cups filling them ⅔ full. Transfer to the air fryer and cook at 350°F (177°C) for 12 minutes. Insert a toothpick into the center to check for doneness, adding 1 minute at a time until cooked through if necessary. They may need up to 15 minutes.
What did you use as an egg white substitute?
You can use a flax egg or an egg substitute powder. I have only ever used a flax egg with great results.
Hi can I use oat flour and flex flour
I have not worked with these flours, but you should be able to as long as you follow the guidelines for substitution.
These were great! I used almond milk and added some chocolate chips.
This is a brilliant recipe!!! I made them in cast iron mini muffin pans pre-heated in oven for 30-mins. The batter sizzled when filling the cups and the seared sugars made for crispy bottoms and sides. I loved how they aren't too sweet and the mashed banana was a wonderful addition to balancing out the flavors. I increased the cinnamon and vanilla extract to a full teaspoon each. Yummerz! The only problem was the muffins lasted a few hours. It has been a high-fiber day! It was sooooo worth heating up my kitchen in Phoenix's 115-degree weather. Thank you for sharing this fabulous recipe. COULD. NOT. STOP. EATING. THEM.