Fluffy Flaxseed Muffins (Easy and Delicious) Recipe
These Fluffy Flaxseed Muffins are an easy, delicious, and wholesome treat perfect for breakfast or a snack. Made with whole wheat flour and nutrient-rich ground flaxseed, they offer a moist texture and a subtle nutty flavor. Sweetened naturally with maple syrup and enhanced with vanilla and olive oil, these muffins are both healthy and satisfying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack, Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 1 1/2 cups unsweetened milk of choice (such as almond, soy, or dairy)
- 1/2 cup maple syrup
- 1/4 cup extra virgin olive oil
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/4 teaspoon salt
- 2 cups whole wheat flour (or all purpose flour as substitute)
- 1/2 cup ground flaxseed (aka milled flaxseed or flaxseed meal)
- 2 teaspoons baking powder
Instructions
- Preheat oven and prepare muffin tin: Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line it with paper muffin liners to prevent sticking.
- Mix wet ingredients: In a large bowl, whisk together the unsweetened milk, maple syrup, extra virgin olive oil, and vanilla extract until fully combined and smooth.
- Combine dry ingredients: In a separate bowl, sift together the whole wheat flour, ground flaxseed, baking powder, and salt. Stir to blend evenly.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet ingredients, gently folding the batter together with a spatula until just combined. Avoid over-mixing to retain fluffiness; some small lumps are okay.
- Fill muffin cups: Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full to allow space for rising.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
- Cool and serve: Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- For a nuttier flavor, toast the ground flaxseed lightly before mixing.
- Use any unsweetened milk substitute to keep the recipe dairy-free or vegan friendly.
- These muffins freeze well—store in an airtight container in the freezer for up to 1 month.
- To make the recipe gluten free, substitute whole wheat flour with a gluten-free all purpose flour blend.
- Add-ins like blueberries, chopped nuts, or cinnamon can be included for variety.
- Be careful not to overmix batter to ensure muffins stay light and fluffy.
