Flaxseed Muffins (Dairy Free)
Sweetened with honey and loaded with nutritent dense flaxseed, these flaxseed muffins are a great breakfast or snack time treat.
Servings: 12 muffins
Calories: 190kcal
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.
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.
