Flax Muffins

Packed with wholesome ingredients and bursting with flavor, these flax muffins are the perfect blend of nutrition and indulgence. Featuring nutrient-dense ground flaxseed, hearty whole wheat flour, and naturally sweetened with applesauce and brown sugar, this recipe balances health-conscious choices with deliciously moist and tender results. A dash of cinnamon adds warmth, while optional mix-ins like walnuts and dried cranberries provide delightful texture and bursts of sweetness. Quick to prepare with just 15 minutes of prep time, these muffins make an excellent on-the-go breakfast or a wholesome afternoon snack. Enjoy them warm from the oven or store them for meal-prep convenience—they’re a satisfying way to fuel your day!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 0.5 cups ground flaxseed
• 1 cups whole wheat flour
• 0.5 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoons baking soda
• 1 teaspoons ground cinnamon
• 0.25 teaspoons salt
• 2 large eggs
• 0.5 cups brown sugar
• 0.5 cups unsweetened applesauce
• 0.5 cups plain Greek yogurt
• 1 teaspoons vanilla extract
• 0.25 cups milk (dairy or plant-based)
• 0.5 cups chopped walnuts (optional)
• 0.5 cups raisins or dried cranberries (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with oil or cooking spray.

Step 2

In a large mixing bowl, whisk together the ground flaxseed, whole wheat flour, all-purpose flour, baking powder, baking soda, ground cinnamon, and salt until well combined.

Step 3

In a separate bowl, whisk the eggs until smooth. Add the brown sugar, unsweetened applesauce, Greek yogurt, vanilla extract, and milk. Mix until all the ingredients are fully incorporated.

Step 4

Gradually pour the wet ingredients into the dry ingredients, stirring just until no dry streaks remain. Avoid overmixing to keep the muffins tender.

Step 5

If using, gently fold in the chopped walnuts and raisins or dried cranberries.

Step 6

Evenly distribute the batter into the prepared muffin tin, filling each cup about 3/4 full.

Step 7

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove from the oven and allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition Facts

Serving size	722.8 grams (722.8g)

Amount per serving	% Daily Value*
Calories	1939

Total Fat 66.40g	85%
Saturated Fat 9.50g	48%
Polyunsaturated Fat 0.00g
Cholesterol 377mg	126%
Sodium 2331mg	101%
Total Carbohydrate 307.50g	112%
Dietary Fiber 33.80g	121%
Total Sugars 146.10g
Protein 53.70g	107%

Vitamin D 105IU	525%
Calcium 425mg	33%
Iron 16mg	87%
Potassium 2081mg	44%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.3%

Protein: 10.5%

Carbs: 60.2%