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Flaxseed Muffins

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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.

A pile of breakfast flaxseed muffins in a white bowl.

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.

a flaxseed muffin sliced in half with more muffins behind it.

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.
  • 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 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).
three flaxseed muffins stacked on top of eachother with white paper cupcake liners.

How To Make Flaxseed Muffins

The process to make these muffins is very simple:

  1. Mix Dry Ingredients – Add ground flaxseed, coconut sugar, cinnamon, baking powder, salt and ground nutmeg to a large bowl. Stir together and set aside.
  2. Mix Wet Ingredients – In a medium bowl, add 5 eggs and beat together. Next, add the milk, coconut oil and vanilla extract. Stir together.
  3. Muffin Batter – Add the wet ingredients into the dry ingredients and mix them together.
  4. 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.
a pile of flaxseed muffins on a white counter.

More Muffin Recipes To Try

Now that you know this muffin recipe, here are some other great recipes to save for next time:

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Flaxseed Muffins

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.
4.59 from 84 votes
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 muffins



  • 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.
    white bowl with dry ingredients inside and a wooden spoon
  • In a medium bowl add the 5 eggs and whisk together.
    5 eggs in a white bowl
  • Add in milk, coconut oil (or other cooking oil) and vanilla extract. Mix together.
    wet ingredients in a white bowl with wooden spoon
  • 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.

Recipe Notes:

  • 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. 


Calories: 246kcal | Carbohydrates: 13g | Protein: 8g | Fat: 19g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 250mg | Potassium: 260mg | Fiber: 8g | Sugar: 4g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 155mg | Iron: 2mg

The nutritional information provided is an estimate and is per serving.

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