Printable Flaxseed Muffins Recipe Card
Sweetened with honey and loaded with nutrient-dense flaxseed, these muffins are a great breakfast or snack time treat, plus they're gluten and dairy-free!
Servings: 12 muffins
Ingredients
- 130 grams gluten-free flour blend, about 1 cup
- 70 grams ground flaxseed, about ⅔ cup
- 1 tsp baking soda
- ¾ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 2 medium bananas, ripe
- ½ cup honey
- 8 tbsp vegan butter, melted
- 2 large eggs
- 1 tsp 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 bananas and mash well with a fork.
- Add the melted butter, honey, eggs, and vanilla. Mix until fully combined.
- Add the flour mixture to the large bowl and stir until combined.
- Set the batter aside to rest for 30 minutes.
- Preheat the oven to 350°F. Spray a 12-cup muffin pan with cooking spray.
- Divide the batter evenly among the 12 muffin cups. They should each be about ¾ full with batter.
- Bake for 25 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Cool slightly and serve.
Notes
- All ingredients should be at room temperature.
- The gluten-free flour mix used in the recipe is this mix.
- Make sure to let the batter rest for 30 minutes before baking for the best texture.
- Each muffin cup will be at least 3/4 full with batter.
- Leftover muffins can be stored in a plastic bag at room temperature for 2 days or frozen for longer storage.
