Flaxseed Muffins

4.75 from 24 votes

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 Time20

Cook Time18

Total Time38

Course: Breakfast, Snack

Cuisine: American

Servings: muffins

Calories: 177kcal

Author: Dr. Sonali Ruder

Equipment

muffin pan

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)

US Customary - Metric

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.

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