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Flaxseed Muffins

Flaxseed Muffins

What’s not to love? These are delicious high-fiber breakfast muffins that just happen to be full of health benefits. Olive oil and flaxseed are rich in omega-3 fatty acids to protect your heart, and flaxseed has lignans, too for breast & prostate cancer protection. - Jenny Jones

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Makes: 12 muffins

Flaxseed Muffins

Ingredients:

  • 1 cup finely ground flaxseed
  • 1 cup wheat bran (aka Miller’s bran)
  • 1 cup all purpose flour
  • 2/3 cup whole wheat pastry flour
  • 1/2 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

  • 1 cup low fat buttermilk
  • 2 eggs
  • 1/2 cup olive oil
  • 6 Tablespoons maple syrup
  • 1 teaspoon vanilla

Instructions:

  1. Preheat oven to 400° F.
  2. Grease a 12-cup muffin pan or insert paper liners.
  3. Combine dry ingredients in a bowl. Stir well.
  4. Combine wet ingredients in a measuring cup.
  5. Add liquid to dry ingredients all at once. Fold gently – do not over-mix.
  6. Bake for 15-17 minutes.

10 Comments on "Flaxseed Muffins"

  1. Jacqueline

    I had to use two substitutions which worked great. I had no whole wheat pastry flour so I used organic whole wheat sprouted flour and I had no buttermilk but I had buttermilk powder. I used the same amount of the flour. For the buttermilk powder the instructions say 4 tbsp powder and the remainder as water which is about 3/4 cup. I added the powder to the dry ingredients and the water to the wet ingredients. I was very careful not to over mix the batter. The muffins came out light, airy and flavorful. Given the dense ingredients I was happily surprised. I can’t wait to serve them for tomorrow mornings breakfast along with some turkey bacon.

  2. Jilleina

    These muffins are awesome! Your recipes are healthy yet delicious! Thanks for sharing your recipes Jenny!!

  3. Laurie

    I am using wheat germ for mine. And u can make your own w w party flour by using 1 cup we flour take out 2 t bs of flour an add 2 tbsp of cornstarch . There u have it. I am going to try to use 3 t bs of water with 3 tbsp sucanat subs. for the maple syrup. I will let u know how it goes.

  4. Bachu Elvie

    hi Jenny, I want to bake this but I don’t have wheat bran, what can I use to substitute it? Thanks a lot.

    • Jenny

      It’s hard for me to suggest changing my recipe because I don’t know how it will turn out. Sometimes, even a small change in baking can cause a recipe to fail. It’s possible you could use some wheat germ or a bran cereal but I don’t know how much. I’m not a recipe developer – just a home cook posting my recipes. You might be better to look for a different flaxseed recipe that does not use bran.

  5. Khabirah Abdul Azeez

    Can the maple syrup be substituted with something else?

    • Jenny

      You could try molasses (like in my similar bran muffins) or possibly honey.

  6. khabirah

    Hey Jenny, I decided to make these muffins and I mixed up my organic pastry flour with the whole wheat pastry flour. So, on my first try, I used the regular pastry flour. i don’t know how this is going to come out…hopefully just fine…we’ll see. I’ll definitely let you know.

    • khabirah

      Well, they actually came out okay. Next time, hopefully I’ll be more careful though.

  7. Lori Miller

    Love using flaxseed and usually put some in my cookie and bread recipes. It’s easy to sneek into smoothies too. Thanks for the recipe Jenny!

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