Flaxseed muffins are such an easy and healthy breakfast that comes together in just a few minutes! 

I have been on a roll recently with using ground flax seeds in recipes. If you missed it, the other week I posted my famous flaxseed pudding that you definitely have to check out! 

So why make flaxseed the star of the show? By now you know seeds are an excellent source of fiber and nutrition. There are tons of claims that they may help decrease inflammation and aid in over good health. 

It’s so easy to use flaxseed meal, because when you are baking you can’t even taste it! But you still get all of the great benefits that come along with it! 

Ingredients Needed 

• whole wheat pastry flour
• ground flaxseeds or flax meal – do not substitute whole flax seeds
• baking soda
• baking powder
• salt
• extra-virgin olive oil – you can also use a neutral oil like canola or vegetable if you have that on hand
• maple sugar or light brown sugar – either one works great! 
• eggs
• milk – use any variety that you would like, including plant based.
• vanilla extract
• plain Greek yogurt
• frozen wild blueberries – no need to wait on them to thaw, you can add them in just as they are.

How to Make Flaxseed Muffins 

Line your muffin tin with liners and preheat the oven to 375 degrees. 

Combine the flour, flax meal, baking soda, baking powder, and salt. 

In another bowl, whisk together the oil and sugar. Then add in the eggs, milk, vanilla, and yogurt. 

Mix the dry ingredients into the wet and fold in the blueberries. 

Divide the batter evenly between all 12 muffin cups. 

Bake for 20 minutes or until they are golden brown. Allow them to cool on the rack before serving. 

Tips for Making and Storing 

• Flaxseed muffins will keep on the counter in an airtight container for 4 to 5 days. They also freeze really well, which makes breakfast convenient. 
• Be careful when adding the dry ingredients into the wet. You don’t want to overmix the batter. 
• You can use the same recipe to make mini muffins, just decrease the cooking time and watch for when they turn golden brown. 
• Use a neutral oil so it doesn’t overpower the other flavors. 
• While the ground flax offers a little nutty flavor on it’s own, you can also mix in a few walnuts or pecans when you fold the blueberries in if desired. 

Can I Use Whole Flax Seeds? 

No, you want to use ground flax or flax meal. Not only do you digest more of the nutrients but the texture will not be the same once they have finished baking. 

More Easy Muffin Recipes: 

• Almond Flour Zucchini Muffins
• Blueberry Chia Muffins
• Banana Carrot Muffins
• Almond Flour Banana Muffins
• Vegan Blueberry Muffins

Flaxseed Muffins

Flaxseed muffins are such an easy and healthy breakfast that comes together in just a few minutes!

3.75 from 67 votes

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Course: Breakfast

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 12

Author: Abbie

Ingredients

• 2 cups whole wheat pastry flour
• ¼ cup ground flaxseeds or flax meal
• ½ teaspoon baking soda
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ¼ cup extra-virgin olive oil or a neutral oil like vegetable or canola
• ½ cup maple sugar or light brown sugar
• 2 eggs beaten
• ¼ cup cow’s milk or plant-based milk
• 1 teaspoon vanilla extract
• ¾ cup plain Greek yogurt
• 1 cup frozen wild blueberries

Instructions

• Preheat oven to 375 degrees F. Line a muffin tin with muffin liners.
• In a medium bowl, add flour, flax, baking soda, baking powder, and salt and mix together well.
• In a separate medium bowl, whisk together oil and sugar. Add eggs and milk and whisk together well. Add vanilla and yogurt and mix together to incorporate well.
• Add dry ingredients to wet ingredients and mix together, being careful not to overmix the batter. Gently fold in blueberries.
• Scoop a heaping ¼ cup of batter into each muffin tin.
• Bake for 20 to 25 minutes until golden brown.
• Cool on a rack before serving.

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