Flax Seed Muffins

Start your day off right with these wholesome and nutrient-packed Flax Seed Muffins! Bursting with the natural goodness of flaxseed meal and whole wheat flour, these muffins are a fiber-rich snack or breakfast option that will keep you feeling full and energized. Sweetened with honey and flavored with warm cinnamon, they strike the perfect balance between healthy and delicious. Optional add-ins like crunchy walnuts or sweet dried cranberries let you customize these muffins to your taste. With just 15 minutes of prep time and a quick bake, these guilt-free treats are easy to make and ideal for busy mornings. Perfect for meal prep, they store beautifully in the fridge or freezer so you can enjoy them anytime.

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 0.5 cups Flaxseed meal
• 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
• 0.75 cups Milk (dairy or plant-based)
• 0.5 cups Honey
• 1 teaspoons Vanilla extract
• 0.25 cups Coconut oil (melted)
• 0.5 cups Chopped walnuts or pecans (optional)
• 0.5 cups Dried cranberries or raisins (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 it with cooking spray.

Step 2

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

Step 3

In a separate bowl, beat the eggs lightly, then whisk in the milk, honey, vanilla extract, and melted coconut oil until smooth.

Step 4

Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are fine.

Step 5

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

Step 6

Divide the batter evenly among the 12 muffin cups, filling each about three-quarters 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 the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. These muffins also freeze well for up to 3 months.

Nutrition Facts

Serving size	854.3 grams (854.3g)

Amount per serving	% Daily Value*
Calories	2701

Total Fat 139.00g	178%
Saturated Fat 62.60g	313%
Polyunsaturated Fat NaNg
Cholesterol 387mg	129%
Sodium 2374mg	103%
Total Carbohydrate 337.90g	123%
Dietary Fiber 40.90g	146%
Total Sugars 169.30g
Protein 61.70g	123%

Vitamin D 157IU	785%
Calcium 559mg	43%
Iron 16mg	90%
Potassium 1795mg	38%

*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: 43.9%

Protein: 8.7%

Carbs: 47.4%