Sweetened with honey and loaded with nutrient-dense flaxseed, these flaxseed muffins are a great breakfast or on-the-go treat. The hint of cinnamon and nutmeg add a warm rich spice that is truly irresistible. Not only are these muffins incredibly moist and flavorful, but they are also gluten and dairy free.
Whether you’re looking for an easy breakfast or a wholesome mid-afternoon snack, these muffins are the perfect go-to. I love these flaxseed muffins because they are extremely quick and easy to make. This recipe can be made in just a little over an hour. They can even be made ahead of time and stored in the freezer to enjoy later! (Find more freezer-friendly quick breads here)
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Flax Muffins at a Glance
Made with flaxseed meal, this flaxseed muffin recipe is delicious and packed with nutrients. Flaxseed is a good plant-based source of fiber, protein, and omega-3 fatty acids (Check out this cinnamon bread boasting the same great qualities!). Besides being an easy, healthy grab-and-go snack, here are a few more great things about these muffins:
- They are simple to prep with my gluten free flour mix
- They're sweetened with honey (no refined sugars like brown sugar or white sugar!) - These apple muffins are refined sugar free too!
- They are gluten and dairy free
- They store well in the freezer
Ingredients & Substitutions for These Breakfast Muffins
- Gluten free flour blend - This recipe was tested using my gluten free flour mix. This mix works great in this recipe. Using a different flour mix may alter the final product.
- Ground flaxseed - There is no substitute for ground flax seed in this recipe. I recommend the Bob's Red Mill brand of flax meal. Ground flax seed is also referred to as ground flax meal. You can also use whole flax seed and grind your own.
- Baking soda - There is no substitute for baking soda in this recipe.
- Cinnamon - There is no substitute for cinnamon in this recipe.
- Nutmeg - There is no substitute for nutmeg in this recipe.
- Salt - There is no substitute for salt in this recipe.
- Bananas - There is no substitute for the bananas in this recipe.
- Honey - Honey works best as the sweetener in these muffins. Maple syrup or agave nectar are good alternatives.
- Vegan butter - This recipe was tested using Earth Balance vegan butter. Regular butter, vegetable oil, or melted coconut oil also works really well in these muffins.
- Eggs - For a plant-based egg substitution, JUST Egg brand has an egg replacer that works great here. Or use a chia egg or flax egg.
- Pure vanilla extract - There is no substitute for the vanilla extract in this muffin recipe. Any high-quality pure vanilla extract will work fine.
Exact measurements and directions for making these healthy breakfast muffins are in the recipe card below.
Step-by-Step Instructions
You can easily mix up this 11 ingredient flaxseed muffin batter in just 15 minutes. Start by adding the dry ingredients - gluten free flour blend, flaxseed, baking soda, cinnamon, nutmeg, and salt to a medium mixing bowl (step 1 above) and stirring until they are combined.
Next, add the vegan butter to a large microwave-safe mixing bowl and microwave in 30-second increments until the butter is completely melted (step 2). Into the large bowl, add the bananas and mash well with the back of a fork. Then, add the rest of the wet ingredients - honey, eggs, and vanilla to the banana mixture. Blend until the ingredients are fully mixed (step 3).
Next, add the flour mixture to the large bowl (step 4) and stir until completely combined with the banana mixture (step 5). Set the batter aside to rest for 30 minutes. Meanwhile, preheat the oven to 350°F and spray a 12-cup muffin pan with non-stick cooking spray. Once the batter is done resting, fill each of the prepared muffin cups with batter – each cup will be almost full (step 6).
Baking & Serving
After you have filled the muffin pan with batter, place it in the oven and bake for 25 minutes or until they test done with a toothpick. Allow the muffins to cool slightly on a cooling rack and serve. These muffins can be served warm or at room temperature, they are delicious either way!
Storage Tips
After the muffins have cooled completely, store them in an airtight container.
Muffins will last for 2 days at room temperature or they may be frozen for longer storage. Defrost frozen muffins in the microwave for 30 seconds-1 minute. Serve immediately.
Add-ins and Variations
While this is a moist muffin on it's own (with no almond milk required!), one or more of these options make a great addition to this muffin recipe:
- Add a sprinkle of chocolate chips to the batter before baking
- Add in some chopped nuts to the batter before baking
- Serve the muffins with softened vegan butter or non-dairy cream cheese on the side
- Make a double batch and freeze the extras for later
Pro Tips for Making Golden Brown Muffins
There are a lot of things to consider in gluten free baking. To ensure your flaxseed muffins are a success, follow these pro baking tips.
1. Room temperature ingredients are key
Make sure all of your ingredients are at room temperature for this recipe. This is important to ensure they mix together adequately.
Wondering why this is so important? I talk about it more in my baking masterclass and in these baking pro tips.
2. Measure ingredients by weight
Use a digital scale to measure your ingredients by weight when making these muffins. This is essential for the final outcome of your muffins because it is more accurate than measuring by cup.
3. Let the batter rest for 30 minutes
Allow the muffin batter to rest before baking so that the starches can fully absorb the liquid ingredients. This step is crucial in achieving the perfect fluffy texture.
4. Helpful tools
Here are some tools that will help in prepping your flaxseed muffins:
- Digital scale
- Medium mixing bowl
- Large mixing bowl
- Fork or wooden spoon
- Standard muffin tin
Healthy Flaxseed Muffins FAQs
Making homemade ground flaxseed is super simple! Add the flaxseed to a high-speed blender, food processor, or coffee grinder. Blend the flaxseed until it’s fully ground to a powder-like consistency.
Since overmixing gluten free batter is most likely not the cause, they are probably overbaked. Decrease the baking time by a few minutes. Check the muffins with a toothpick to determine if they are done baking.
Yes, but it’s optional. Using paper liners is a personal preference. If you’d like to use liners for your muffins, you can skip the non-stick cooking spray and place a liner in each cup, then fill with batter and bake as directed.
Once these muffins are baked and cooled, they can be stored in a plastic bag or air-tight container at room temperature for up to 2 days. For longer storage, they can be placed in the freezer to serve later. To thaw after freezing, allow the muffins to come to room temperature before enjoying them again.
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Recipe
Flaxseed Muffins (Dairy Free)
Ingredients
- 130 grams gluten free flour blend about 1 cup
- 70 grams ground flaxseed about ⅔ cup
- 1 teaspoon baking soda
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 2 ripe bananas
- ½ cup honey
- 8 Tablespoons vegan butter
- 2 eggs large
- 1 teaspoon pure vanilla extract
Instructions
- In a medium bowl, add the gluten free flour, flaxseed, baking soda, cinnamon, nutmeg and salt. Stir to combine.
- In a large mixing bowl, add the butter and microwave in 30 second increments until melted.
- Into the large bowl, add the bananas and mash well with the back of a fork.
- In the large bowl, add the honey, eggs and vanilla. Blend until fully mixed.
- Add the flour mixture to the large bowl and stir until completely combined.
- Set batter aside to rest for 30 minutes.
- Preheat oven to 350 F. Spray a 12-cup muffin pan with cooking spray.
- Fill muffin cups with batter. Each cup will be almost full.
- Bake for 25 minutes or until a toothpick tests done. Cool slightly and serve.
Becky Bender
Can ground chia seeds be used in place of flaxseed meal?
Christine
Hi Becky,
I haven't tested it, but possibly... if you try it, please let me know how they turn out!
Laura
This recipe sounds great! Have you baked this subbing JUST egg for eggs? I only ask because I thought JUST egg was not suitable as an egg sub in baking. I really want to try this but I can't eat eggs.
Christine
Hi Laura,
Thanks! And JUST egg works well - I use it often as an egg sub for baking, in fact it's usually the one I recommend. 🙂
~Christine
Ann
I like to have a mini muffin with my last cup of tea before bed, can you suggest how long to bake a mini, and would it be the same temperature.
Christine
Hi Ann,
Sounds lovely. Bake them at the same temperature but starting checking for doneness with a toothpick at 12 minutes.
Christine 🙂
Ann
Hello again, I so enjoy using your flour blend, my question to you is, I have almost used up my first batch, can I add what is left to a new batch or should I discard it?
Christine
Hi Ann,
So the best thing to do, to ensure you use up the older batch, is to remove the rest of the older batch from the container you store it in and then add the new batch of flour blend. Then, if you have space, add the older batch on top, otherwise just keep it in another container and mark it to use up first.
Hope that helps.
Christine
Ann
Thanks for your response, making more this afternoon, will follow your direction.