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Flaxseed Muffins (Dairy Free)

By Christine May 20, 2022 4 Comments

Jump to Recipe Jump to Video Print Recipe
inside of a muffin on a plate

Sweetened with honey and loaded with nutrient-dense flaxseed, these flaxseed muffins are a great breakfast or on-the-go treat. The 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 a healthy way to start the day 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)

inside of flaxseed muffin on a plate.

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Why this recipe is the best!

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!) - These apple muffins are refined sugar free too!
  • They are gluten and dairy free
  • They store well in the freezer

Pro tips for making the perfect 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
  • Standard muffin tin
flaxseed muffins stacked on a rack

How to make this recipe

Ingredients & substitutions

labeled ingredients on a countertop
  • 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 flaxseed in this recipe. I recommend the Bob's Red Mill brand of flaxseed meal. You can also 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 is a good alternative, however, it has not been tested in this recipe.
  • Vegan butter - This recipe was tested using Earth Balance vegan butter. Regular butter also works really well in these muffins.
  • Eggs - For a plant-based egg substitution, JUST Egg brand has an egg-free alternative that works great here.
  • Pure vanilla extract - There is no substitute for the vanilla extract in this muffin recipe. Any high-quality pure vanilla extract will work fine.

Mixing

steps to preparing muffins

You can easily mix up this 11 ingredient flaxseed muffin batter in just 15 minutes. Start by adding the 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 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 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 muffin cup with batter – each cup will be almost full (step 6).

Baking & serving

muffins popped out of the pan

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 and serve. These muffins can be served warm or at room temperature, they are delicious either way!

FAQ's about this recipe

How can I grind flaxseed at home?

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.

Why did my muffins come out dry?

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.

Can I use paper liners in my muffin pan?

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.

How can I store these muffins for later?

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.

Other recipes you may like!

  • Millet Bread (Dairy Free)
  • Top 5 Brown Rice Flour Substitutes
  • Millet Biscuits (Gluten Free, Dairy Free)
  • Gluten Free Lemonade Scones
inside of a flax seed muffin.

Flaxseed Muffins (Dairy Free)

Sweetened with honey and loaded with nutritent dense flaxseed, these flaxseed muffins are a great breakfast or snack time treat.
5 from 1 vote
Print Pin Rate
Course: Breakfast, Snack
Cuisine: American
Keyword: dairy free muffins, flaxseed, gluten free muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Rest time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 12 muffins
Calories: 190kcal
Author: Christine

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 mixtue 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.

Video

Notes

All ingredients should be at room temperature.
The gluten free flour mix used in the recipe is this mix. Using another mix may not yield the same results.
Make sure to let the batter rest for 30 minutes before baking.
Each muffin cup will be full with batter (close to the top)
Leftover muffins can be stored in a plastic bag at room temperature for 2 days or frozen for longer storage.
 
Did you make this recipe?Tag @zest_for_baking and use the hashtag #zestforbaking!

Nutrition

Calories: 190kcal | Carbohydrates: 25g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 213mg | Potassium: 139mg | Fiber: 3g | Sugar: 14g | Vitamin A: 409IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg

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Filed Under: Breakfast, Muffins, Snacks

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Comments

  1. Becky Bender

    May 20, 2022 at 8:05 am

    Can ground chia seeds be used in place of flaxseed meal?

    Reply
    • Christine

      May 20, 2022 at 1:46 pm

      Hi Becky,

      I haven't tested it, but possibly... if you try it, please let me know how they turn out!

      Reply
  2. Laura

    May 20, 2022 at 11:54 am

    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.

    Reply
    • Christine

      May 20, 2022 at 1:51 pm

      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

      Reply

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Hi, I'm Christine, a gluten free baker living in sunny Texas! Zest for Baking is where you'll find gluten free (and dairy free) recipes, tips for substituting ingredients and help navigating the world of gluten free baking.

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Since 2013, Christine has been creating delicious gluten free baking recipes that no one would guess are actually gluten free. Her Zest For Baking recipes have been featured on The Daily Meal, Bloglovin' and Dr. Axe, to name a few. When she's not hanging out on Facebook or sharing pictures on Instagram or pinning on Pinterest, you can find her in her kitchen, creating more ZestForBaking.com recipes!

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