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Flaxseed Muffins
These flaxseed muffins are the perfect way to start your day on a healthy and delicious note! Not only do these muffins taste amazing, they're also a great source of fiber, omega-3 fatty acids, and antioxidants.
Prep Time
20 mins
Cook Time
20 mins
Total Time
38 mins
Servings: 18 muffins
Calories: 177 kcal
Course:
Breakfast , Snacks
Cuisine:
American
Ingredients
- 1 ½ cups flour (I use a 50:50 mixture of all purpose and white whole wheat flour)
- 1 ½ cups Quick-Cooking Oats*
- ½ cup ground flaxseed
- 1 cup coconut sugar or light brown sugar
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 ½ teaspoons cinnamon
- ½ teaspoon kosher salt
- 1 large egg
- 1 cup nonfat vanilla Greek yogurt
- ½ cup milk, any type
- 1 ½ teaspoons vanilla extract
- ⅓ cup safflower, vegetable, canola or other neutral-flavored oil
- 1 ½ cups blueberries (fresh or frozen)
Instructions
- Preheat oven to 375° F. Line two 12-cup muffin tins with 18 paper muffin liners.
- Mix the flours, oats, flaxseed, sugar, baking soda, baking powder, cinnamon and salt together in a large mixing bowl. Mix the egg, yogurt, milk, vanilla, and oil in a second bowl. Add the wet ingredients to the dry ingredients and stir until just combined (do not over mix). Gently stir the blueberries into the batter.
- Scoop the batter into the muffin cups, filling them about ¾ full (you should have 18 muffins). Sprinkle a few extra blueberries on top of each muffin if desired. Bake 18-20 minutes until muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool in the pan for 5-10 minutes and then turn the muffins out onto a rack and cool completely. Muffins can be served right away, refrigerated or frozen for later use.
Cup of Yum
Notes
- * Quick-cooking oats are the same as old-fashioned oats but they are coarsely chopped so that they cook faster. If you only have old-fashioned oats, you can give them a quick whir in the food processor to make quick-cooking oats. Use about 1 ¾ cup old-fashioned oats to yield 1 ½ cups quick-cooking oats. Alternatively, you can use old-fashioned oats in this recipe but the muffins will have a chewier texture.
- For best results, you should use room temperature ingredients (like eggs and milk), rather than cold ingredients.
- I like to use blueberries in these flaxseed muffins but you can use this basic recipe as a guideline and add your own favorite ingredients like diced apples, strawberries, peaches or dried cranberries. You can also use chopped nuts or chocolate chips.
- You can make mini muffins in a mini muffin pan. The cook time will be around 12 minutes.
- You can store these flaxseed muffins in an airtight container fridge up 3 days or in the freezer up to 6 months. Defrost them in the microwave as needed.
Nutrition Information
Serving
1 muffin
Calories
177kcal
(9%)
Carbohydrates
25g
(8%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
3g
Trans Fat
0.02g
Cholesterol
10mg
(3%)
Sodium
216mg
(9%)
Potassium
117mg
(3%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
27IU
(1%)
Vitamin C
1mg
(1%)
Calcium
33mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18muffins
Amount Per Serving
Calories 177
% Daily Value*
| Serving | 1 muffin | |
| Calories | 177kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 10mg | 3% |
| Sodium | 216mg | 9% |
| Potassium | 117mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 27IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.