Flaxseed Muffins

4.65 from 34 votes

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.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast, Snack

Cuisine: American

Diet: Low Calorie, Low Fat, Vegetarian

Keyword: breakfast muffins, flaxseed muffins, oatmeal flaxseed muffins

Servings:

Calories: 145kcal

Author: Kristina Tipps

Equipment

muffin tin standard size
muffin liners
large mixing bowl
small mixing bowl

Ingredients

Dry Ingredients

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

Instructions

Oven Method

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, 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.

Notes

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.

Nutrition