Flaxseed Muffins

Flaxseed Muffins

These are delicious high-fiber breakfast muffins full of health benefits. Flaxseeds are rich in omega-3 fatty acids to protect your heart, and they contain lignans for breast & prostate cancer protection. - Jenny Jones

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Makes: 12 muffins

Flaxseed Muffins


  • 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 extra light olive oil or any vegetable oil
  • 6 Tablespoons maple syrup
  • 1 teaspoon vanilla


  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.

23 Comments on "Flaxseed Muffins"

  1. Catherine

    Hi Jenny, Thanks for another fantastic recipe. These have become my go to muffins for getting my constitution going! At 72 I need all the help I can get!
    I just made your apple muffins this morning using two new of the season diced macs-another great recipe. I love them with a little wedge of cheddar or blue cheese.Take care .

  2. mimi van wees

    in the flaxseed muffin in the heading you mention olive oil but in the recipe it says vegetable oil?? which should I use?

    • Jenny Can Cook

      Thank you for asking. I have updated the recipe to show you can use extra light olive oil or any vegetable oil.

  3. Jen

    In place of buttermilk could I use almond milk or oat milk?

  4. Beth

    I have made these several times and they are the best! Being as I’m the only one who eats them, I freeze them. After a quick 10 minute thaw, they are reading. Great with butter or butter substitute. Coconut oil is great with them too.

  5. D. Lynn Carmichael

    Jenny, one quick question, please.
    I just made your flaxseed muffins and, as usual with your recipes — they turned out Great!
    But, I wondered if you use/recommend the dry roasted flaxseeds or the raw ones? You can buy them either way. (I think the dry roasted are more popular because they are prevalent). I have both, but I ground fine and used the dry roasted. Whatever the factor, these flaxseed muffins turned out high-topped, light & fluffy, with no overbearing flax taste. Otherwise, I stuck to your recipe religiously since it’s my first time making these.
    Who knew super-healthy flaxseed muffins could taste this yummy?
    Once again, thanks so much, Jenny!
    Sending photo to your blog.

    • Jenny Can Cook

      I use Spectrum Organic Ground Flaxseed which contains “cold milled ground flaxseed.” I hope that helps because I don’t know if they are roasted or raw, but I would guess they are raw.

  6. Beth

    I have to tell you these muffins are the best! I love flax seed, and this recipe uses a lot of the meal. They are moist and full of flavor. I had to make substitutions, for a number of reasons, but they turned out great. Here are my substitutions:
    For the oil, I used half vegetable oil and half olive oil because I didn’t have enough vegetable oil.
    For the sugar, I used 1/4 cup white and 2 tablespoons sucanat, mostly because I like the richer flavor of the sucanat.
    For the maple syrup, I used 1 tablespoon of honey, because I have a “thing” for trees and I don’t like the way maple syrup is collected.
    One muffin is incredibly filling, and I look forward to it for my breakfast tomorrow. Thank you so much for this recipe!

  7. Annie

    “Combine wet ingredients in a measuring cup.”

    Just Wondering…

    …why are we instructed to combine the wet ingredients in a measuring cup instead of a sm bowl?

  8. Carol

    I’m going to try these. They sound yummy and I’m using more flaxseed in my cooking now. Thank you Jenny

  9. Momma Mia

    To clear our pantry, I substitute 1/2 cup cinnamon applesauce (without added sugar) for the oil. I have added 2 Tablespoons light olive oil at times. Plus I add 1/2 teaspoon ground cardamom. When I run low on maple syrup I have used as little as 4 Tablespoons and no one in the family notices they are less sweet! Awesome muffin, freezes well.

  10. Linda

    I’ve made a few batches of these so far, and both my husband and I LOVE them! I am so very glad that I found your website. I couldn’t find whole wheat pastry flour, so I made a little change… used the regular pastry flour, then instead of the 1 c. all-purpose, I used 1/2 c. all-purpose and 1/2 whole wheat flour. It worked just fine. Another time, I decided to use a little less oil, so I made them with 1/4 c. oil and 1/4 c. applesauce… still plenty moist and yummy.

  11. Karen Kaufman

    Just found your blog! I tried the no-kneed bread and it came out fabulously! I went to a second hand shop and bought a crock liner for $4.00. Now I don’t have to worry about my good crock pot cracking! I love your site and I am going to try many of the other recipes also!

  12. 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.

  13. Jilleina

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

  14. 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.

  15. 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.

  16. 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.

  17. 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.

  18. 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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