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Flaxseed Muffins are gluten-free, nut-free, and made with no refined sugar. These breakfast muffins can be quickly put together using a few simple ingredients and ground flaxseed as the base.
Ground Flaxseed Muffins
I really enjoyed these muffins! They’re very hearty, wholesome, and the perfect quick breakfast. After making my popular banana oatmeal muffins I knew that I needed to try out some more easy breakfast ideas for you guys!
Let’s face it, some mornings are hectic. It’s not always easy to get the kids ready for school and ourselves out the door. Sometimes we just need a convenient, healthy breakfast that we can grab-and-go with. I’m not the only one drinking a smoothie on the way to school drop off, am I? Well, these healthy flaxseed muffins are the perfect breakfast for those busy days.
What Is Ground Flaxseed?
Flaxseed is a good source of omega-3 fatty acids and fiber. It’s much easier to digest when ground up versus eating the whole seed. This is why I like to buy ground flaxseed instead of flax seeds. I always store my ground flaxseed in an airtight bag in the freezer. This helps to preserve maximum freshness.
For an added nutrition boost you can sprinkle ground flaxseed into your smoothies for added fiber, on top of your oatmeal, whisk into salad dressings, added to yogurt, or in today’s case use it your baking. Experts recommend eating no more than 5 Tbsp of raw ground flaxseed per day (source).
These muffins are very high in fiber, so they could cause digestive upset for some people. I recommend starting slow with them to see how your digestion is. Although these muffins are totally delicious, I would recommend rotating between this recipe and others like my banana oatmeal muffins to get a wider variety of whole grains into your diet.
Flaxseed Muffin Ingredients
Let’s walk through the ingredients you’ll need to make these muffins, including some substitutions:
- Ground Flaxseed – I’m going to emphasize that you need ground flaxseed, not whole flax seeds. You can usually find this in the “health foods” section of the grocery store, or purchase it online here.
- Coconut Sugar – Coconut sugar is my go-to sweetener for baking recipes. It’s made from coconut palm sap, and has a lower glycemic index than regular refined sugar. If you prefer to use regular brown sugar, that will work too. Or if you want these muffins to be sugar-free, you can use lakanto monk fruit sweetener.
- Spices – These muffins use cinnamon, ground nutmeg and salt.
- Eggs – You’ll need 5 eggs for this recipe. Yes, that seems like a lot, but ground flaxseed absorbs a lot of moisture. So to avoid making these too crumbly, the eggs will bind them together.
- Milk – You can use dairy milk, non-dairy milk (almond, oat, hemp, coconut etc.) or water for this recipe.
- Coconut Oil – I used coconut oil, but you could also use avocado oil or melted butter (butter should be warm, not hot or it will “cook” the eggs).
How To Make Flaxseed Muffins
The process to make these muffins is very simple:
- Mix Dry Ingredients – Add ground flaxseed, coconut sugar, cinnamon, baking powder, salt and ground nutmeg to a large bowl. Stir together and set aside.
- Mix Wet Ingredients – In a medium bowl, add 5 eggs and beat together. Next, add the milk, coconut oil and vanilla extract. Stir together.
- Muffin Batter – Add the wet ingredients into the dry ingredients and mix them together.
- Bake – Divide the batter into 12 muffin cups. Bake for 15 minutes at 350°F or until a toothpick comes out clean when poked in the center. Let cool before serving.
More Muffin Recipes To Try
Now that you know this muffin recipe, here are some other great recipes to save for next time:
- Banana Oatmeal Muffins – The most popular muffin recipe on my blog!
- Blueberry Yogurt Oat Muffins – These make an easy grab-and-go breakfast.
- Banana Chocolate Chip Spelt Muffins – Craving a wholesome muffin recipe? These muffins check all the boxes.
- Zucchini Chocolate Chip Muffins – The zucchini adds wonderful moisture to these muffins. My daughter happily gobbles these ones up.
- Flourless Banana Chocolate Chip Muffins – These are a personal favorite because of their fudgy texture. I bet you didn’t know you can make muffins without flour!
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- 2 cups ground flaxseed
- ⅓ cup coconut sugar
- 1 Tbsp cinnamon
- 1 Tbsp baking powder
- ½ tsp salt
- ½ tsp ground nutmeg
- 5 eggs
- ½ cup milk - dairy or non-dairy (oat milk, coconut milk, etc)
- ⅓ cup coconut oil
- 2 tsp vanilla extract
- Preheat the oven to 350°F. Line a muffin pan with cupcake liners. Set aside.
- In a large bowl, add the dry ingredients together and mix: ground flax seed, coconut sugar, cinnamon, baking powder, nutmeg and salt.
- In a medium bowl add the 5 eggs and whisk together.
- Add in milk, coconut oil (or other cooking oil) and vanilla extract. Mix together.
- Pour the wet ingredients into the dry ingredients and mix together to form a batter.
- Divide the batter evenly between 12 muffin cups using a spoon.
- Bake for 15 minutes or until toothpick comes out clean when poked in the center. Add to a rack to cool completely. Serve and enjoy!
- These muffins store best in the fridge in an airtight container. They can also be added to the freezer.
- My go-to sugar in baking recipes is always coconut sugar. If you don’t want to use that you can use regular brown sugar. If you want these muffins to be sugar free you can use lakanto monk fruit sweetener.