Looking for a delicious and healthy way to start your day? Look no further than these tasty Flaxseed Muffins, which are packed with nutritious flaxseed, hearty oats and juicy blueberries. Not only do these muffins taste amazing, they're also a great source of fiber, omega-3 fatty acids, and antioxidants. So, grab your mixing bowl and let's get baking!
Get ready to fall in love with breakfast all over again! These flaxseed muffins are the perfect way to start your day on a healthy and delicious note. Bursting with juicy blueberries and the wholesome goodness of flaxseed and oats, these muffins are packed with nutrition and flavor.
These flax muffins are packed with wholesome ingredients and are a great way to add flaxseed to your diet while also satisfying your sweet tooth. The combination of complex carbohydrates, fiber, protein, and healthy fats in these flaxseed muffins will fill you up and keep you energized throughout the day.
And the best part? They're really easy to make and can be enjoyed fresh out of the oven or as a grab-and-go breakfast on busy weekdays. They're also a great healthy snack to for kids to pack in their lunchboxes.
Why You'll Love This Dish
- Nutritious- these flaxseed muffins are packed with healthy ingredients that will leave you feeling satisfied and energized
- Quick and easy- a simple batter made in a bowl, no mixer needed
- Make-ahead- make a batch on the weekend and enjoy them all week long for breakfast or snack
- Portable- the perfect breakfast or snack to take on the go
- Kid-friendly- the whole family will love these healthy muffins that are bursting with sweet blueberries
Flaxseed is a versatile ingredient that can be used in a variety of ways in the kitchen. It makes a great addition to smoothies and baked goods like my banana flaxseed bread and wild blueberry breakfast cookies. You can also sprinkle it on yogurt bowls or oatmeal for a quick boost of omega 3s and fiber.
Flaxseed can also be used as an egg replacer in vegan baking recipes like my banana chocolate chip muffins. With its mild nutty flavor and numerous health benefits, flaxseed is a valuable ingredient to have in any healthy kitchen.
Flaxseed is a tiny seed that packs a powerful nutritional punch! Flaxseeds have been linked to many health benefits, such as improved digestion and a reduced risk of heart disease, type 2 diabetes, and certain types of cancer. To learn more, read my post Ingredient 911: Flaxseed.
- An excellent source of fiber. Fiber is important for supporting digestive health, promoting satiety, regulating blood sugar, and reducing the risk of certain chronic diseases.
- One of the best plant-based sources of omega-3 fatty acids, which are important for heart health and reducing inflammation in the body.
- High in antioxidants. Flaxseeds are a rich source of lignans, which are plant compounds that act as antioxidants in the body. Antioxidants help to protect the body against cellular damage caused by free radicals.
- Source of protein, which is essential for building and repairing muscles and tissues in the body.
Ground vs Whole Flaxseed
You can purchase flaxseed at most grocery stores. You can buy it whole or ground (also called flaxseed meal). It comes in golden or brown varieties but there's no nutritional difference between the two.
As for the great debate, whether or not to grind your flaxseeds, I recommend grinding them for recipes. Whole flaxseeds have a tough exterior, which makes them difficult to digest. Therefore, they tend to pass through the body without giving you much nutritional benefit.
Our bodies absorb the ground form much better. Therefore, ground flaxseed provides more health benefits.
Pre-ground flaxseed however, has a short shelf life. So the best idea is to buy it whole and grind it up in a coffee or spice grinder as you need it. You can store unused flaxseed in a cool, dry place or in the refrigerator.
Ingredient notes and substitutions:
- Flaxseed- use ground flaxseed, also known as flaxseed meal, not whole flax seeds. Read my post all about the superfood flaxseed.
- Oats- oats add texture and a boost of whole grains. I like to use quick-cooking rolled oats in this recipe. Quick-cooking oats are the same as old-fashioned or rolled 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. You can use old-fashioned oats in this recipe but the muffins will have a chewier texture.
- Flour- I like to use a 50:50 mixture of all purpose flour and white whole wheat flour- the white whole wheat flour adds some nutritious whole grains to the recipe. Read my post on everything you need to know about whole grains.
- Greek yogurt- I use vanilla flavored Greek yogurt in this recipe; it keeps the muffins moist and adds a boost of protein. Read my post all about Greek yogurt nutrition.
- Sweetener- I use coconut sugar or light brown sugar to sweeten these muffins
- Oil- use a neutral tasting oil like safflower, canola or vegetable oil; I would not recommend olive oil in this recipe
- Blueberries- blueberries add natural sweetness that I love in this recipe- you can use fresh or frozen blueberries
Although I use blueberries in these flaxseed muffins, you can substitute other fruit like diced apples, strawberries peaches or dried cranberries. You can also use chopped nuts or chocolate chips.
How To Make Flaxseed Muffins Step-By-Step
See recipe card below for full recipe instructions.
- Step 1- Mix the dry ingredients (flour, oats, flaxseed, sugar, baking soda, baking powder, cinnamon and salt) together in a large bowl.
- Step 2- Mix the wet ingredients (egg, yogurt, milk and oil) together in a separate bowl.
- Step 3- Add the wet ingredients to the dry ingredients and stir until just combined (do not over mix). Gently stir the blueberries into the batter.
- Step 4- Scoop muffin batter into a lined muffin tin. I like to use a cookie scoop to do this. Sprinkle a few extra blueberries on top of each muffin, if desired. Bake at 375°F for 18-20 minutes until golden brown. Cool on a wire rack and serve.
- As with most baking recipes, 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. You can substitute other fruit like diced apples, strawberries, peaches or dried cranberries. You can also use chopped nuts or chocolate chips.
- I like to make mini muffins in a mini muffin pan and pack them in my kids lunchboxes. If making mini flaxseed muffins, the only difference is that the cook time will be shorter, closer to 12 minutes.
- You can store these flaxseed muffins in an airtight container or plastic wrap in the refrigerator up 3 days. You can also freeze these muffins in a freezer bag for up to 6 months. Defrost them in the microwave.
Yes! These muffins are packed with nutritient-dense ingredients like whole grains, flaxseed, Greek yogurt, and blueberries. These muffins provide a good amount of fiber, protein, and healthy omega-3 fatty acids and will keep you feeling full and satisfied.
You can buy whole flaxseed and grind it in a coffee or spice grinder. You can also buy pre-ground flaxseed but it has a shorter shelf life.
Yes! Flaxseed is an excellent addition to baked goods like these tasty flaxseed muffins. It adds a nutty flavor and a boost of nutrients including fiber, protein, omega-3 fatty acids, and antioxidants. Flaxseed can also be used as an egg replacer in baked dishes like muffins and cakes.
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- 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)
- 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.
- 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.