4.8 from 72 votes
Flaxseed Muffins
Flaxseed Muffins combine a blend of flours, quick-cooking oats, ground flaxseed, and blueberries into a moist, flavorful muffin. The batter uses Greek yogurt, milk, oil, egg, and vanilla for richness and tenderness, while baking soda and powder provide leavening. Cinnamon adds warmth, producing a wholesome muffin with a tender crumb and bursts of blueberry.
Prep Time
20 mins
Cook Time
18 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 oats quick-cooking
- ½ cup Flaxseed ground
- 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 egg large
- 1 cup Greek yogurt nonfat, vanilla
- ½ cup milk any type
- 1 ½ teaspoons vanilla extract
- ⅓ cup safflower oil or 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 can be substituted with coarsely chopped old-fashioned oats for similar texture.
- Utilize room temperature ingredients such as eggs and milk to ensure even mixing and consistent muffin texture.
- Blueberries add natural tartness but can be swapped with apples, strawberries, peaches, dried cranberries, nuts, or chocolate chips for variation.
- Mini muffins can be made in a mini muffin pan with approximately 12 minutes baking time.
- Store muffins in an airtight container in the refrigerator for up to 3 days or freeze for up to 6 months; thaw and reheat 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
(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%)
Nutrition Facts
Serving: 18 muffins
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.