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My ridiculously easy vegan flax muffin for one makes having a healthy, hearty homemade muffin anytime, in under 5 minutes, a reality! It is gluten-free, grain-free, oil-free, and can be made sugar-free.
Table of Contents
- A Flax Muffin in Under 5 Minutes
- Single Serving Vegan Flax Muffin Benefits
- Ingredients for Microwave Flax Muffin
- How to Make a Vegan Flax Muffin for One
- Step One: Combine the Dry Ingredients
- Step Two: Add the Wet Ingredients
- Step Three: Place Batter in Prepared Bowl or Mug
- Step Four: Microwave on High
- Step Five: Cool Slightly
- FAQ
- I Do Not Have a Microwave. Can I Bake in the Oven?
- Is there a Substitute for Flaxseed Meal?
- Can I Make the Flax Muffin in Advance?
- I May Have Overcooked my Bread. Is it Still Good to Eat?
- Is there a Substitute for the Chickpea Flour?
- I Am Not Vegan. Can I Replace the Chickpea Flour with an Egg?
- What is a Good Substitute for Coconut Sugar?
- Can I Make the Muffin Sugar-Free?
- I May Have Overcooked my Muffin. Is it Still Good to Eat?
- What Are Some Suggested Add-Ins?
- Related to Single Serving Vegan Flax Muffin Recipe:
- Vegan Flax Muffin for One (Grain-free, Oil-free) Recipe
A Flax Muffin in Under 5 Minutes
You would think a food blogger like myself would always plan healthy breakfasts in advance. Ha! Wrong. I love preparing all kinds of baked goods, but I have plenty of mornings when I wish I had made some muffins days ahead.
Enter my sub-five minute solution: a simple flaxseed meal muffin that is measured, mixed, made and ready to eat in under five minutes. It is perfect for starting the day and can be varied in multiple ways.
Single Serving Vegan Flax Muffin Benefits
This humble muffin is:
- Gluten-free
- Grain-free
- Oil-free
- Vegan (egg-free, dairy-free)
- Sugar-free option
- High in fiber (8 grams)
- Good source of protein (6 grams)
- Super-easy
It is also remarkably satisfying in texture and overall deliciousness.
Ingredients for Microwave Flax Muffin
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- Flaxseed meal (I prefer golden flaxseed meal, as pictured, but any variety will work)
- Chickpea flour (this acts as a vegan egg in the recipe, giving the muffin shape and structure)
- Coconut sugar (I have other options in the recipe, including a sugar-free one)
- Baking powder (certified gluten-free, as needed)
- Ground cinnamon (or the spice of your choosing)
- Salt (always optional/ adjustable)
You will also need a small amount of water (I use filtered tap water).
How to Make a Vegan Flax Muffin for One
Note that the complete directions are also in the recipe card below.
Step One: Combine the Dry Ingredients
In a small mixing bowl, whisk the flaxseed meal, chickpea flour, coconut sugar, baking powder, cinnamon and salt with a fork until combined.
Step Two: Add the Wet Ingredients
Add the water to the bowl and stir until completely blended (no dry ingredients are visible). The batter will be relatively loose, as pictured.
Step Three: Place Batter in Prepared Bowl or Mug
Spray a 10- to 12-ounce mug, ramekin, or small bowl with nonstick cooking spray to coat. Spoon or pour in the batter, smoothing the top.
Step Four: Microwave on High
Microwave on HIGH (the standard setting for your microwave) for 90 to 105 seconds (1 and 1/2 minutes to 1 and 3/4 minutes) until the muffin is puffed and just set at the center.
If the muffin is still uncooked at the center, microwave for a few seconds longer until just set.
Step Five: Cool Slightly
Using a potholder (the ramekin, mug or bowl will be hot), remove from the microwave. Let stand for about 1 minute to cool slightly.
You can eat the muffin with a spoon or fork, straight from container:
Alternatively, run a spoon or butter knife or around the edge of the container and remove the muffin. Savor it straight up, or split and spread with preserves, vegan butter, or vegan cream cheese.
Single serving vegan flax muffin, done!
FAQ
I Do Not Have a Microwave. Can I Bake in the Oven?
Yes! You can bake this muffin in a conventional oven, air-fryer, or toaster oven. The time will vary slightly with each (so check at the earliest time for doneness).
Use an oven-safe dish and bake at 350F (180C) for 12 to 18 minutes. Add more time, as needed, until the center is just set.
Is there a Substitute for Flaxseed Meal?
No. Chia seed meal, for example, works as a substitute for flaxseed meal in many recipes, but It will not work here.
Golden flaxseed meal is my favorite option (it is what I used in these photos). It has a milder flavor than traditional, darker flaxseed meal. But any variety of will work.
Can I Make the Flax Muffin in Advance?
Yes. Make the muffin as directed and cool. Store the muffin in an airtight container at cool room temperature for up to three days, the refrigerator for up to one week, and the freezer for up to 3 months.
I May Have Overcooked my Bread. Is it Still Good to Eat?
Yes! Do not worry if you overcook the muffin somewhat. Even if it feels somewhat hard, it will be crunchy and delicious.
Is there a Substitute for the Chickpea Flour?
I do not have a flour substitute for the chickpea flour. Chickpea flour works as an egg substitute, working as a binder in this and adding structure to the flaxseed meal (without it, the muffin will collapse in on itself).
You could try using an equal amount of oat flour or millet flour, but keep in mind that I have not tested it with either. If you are not vegan, see below for replacing the chickpea flour with an egg.
I Am Not Vegan. Can I Replace the Chickpea Flour with an Egg?
Yes. If you eat eggs, you can replace the 3 tablespoons water + 1 tablespoon chickpea flour with 1 large egg OR 1/4 cup (60 mL) egg whites. Reduce the cooking time–start checking for doneness at the 1 minute mark.
What is a Good Substitute for Coconut Sugar?
Brown sugar (light or dark), natural cane sugar, regular cane sugar, or maple syrup, or agave nectar can all be used in place of the coconut sugar in this recipe.
Can I Make the Muffin Sugar-Free?
Yes! Simply replace the coconut sugar with an equal amount of measure-for-measure sugar replacement (granular or liquid) and proceed as directed.
I May Have Overcooked my Muffin. Is it Still Good to Eat?
Yes! Do not worry if you overcook the muffin a little bit. Even if the sides feel a little bit hard, it will be crunchy and delicious.
What Are Some Suggested Add-Ins?
You can change the flavor of the muffins with various add-ins. Here are some ideas to get you started:
- Dried fruit: for example, raisins, dried cranberries, dried apricots, dried figs, etc. I find that 1 tablespoon of dried fruit is plenty (I chop it fine–even the raisins–for greater distribution through the muffin).
- Spices: cinnamon is only the beginning. Consider cardamom, pumpkin pie spice, nutmeg, or ginger, or allspice.
- Extracts: for example, vanilla extract, almond extract, or lemon extract.
- Chocolate: add 2 to 3 tablespoons of miniature chocolate chips, or chopped regular size chocolate chips or bar chocolate. For a sugar-free chocolate option, add 2 to 3 teaspoons of cacao nibs.
- Nuts or Seeds: Add 2 to 3 teaspoons of your favorite seeds (chopped, as necessary). For example, chia seeds, sunflower seeds, almonds, pecans. or pepitas.
Related to Single Serving Vegan Flax Muffin Recipe:
Vegan Flax Muffin for One (Grain-free, Oil-free)
Ingredients
- 1/4 cup 26 g flaxseed meal
- 1 tablespoon 7.5 g chickpea flour
- 2 teaspoons 6 g coconut sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt, optional/adjustable
- 3 tablespoons 45 mL water
Instructions
- In a small bowl, whisk the flaxseed meal, chickpea flour, baking powder, cinnamon, and salt with a fork until combined.
- Whisk the water into the dry ingredients until completely combined.
- Spray a 10 to 12-ounce mug or microwave-safe bowl or ramekin with nonstick cooking spray to coat. Spoon or pour in the batter, smoothing the top.
- Cook in microwave (on regular HIGH setting) for 1 and 1/2 minutes to 1 and 3/4 minutes until puffed just set at the center.
- Use a potholder to remove the container from the microwave. Let cool for at least 1 minute. Eat with a spoon or fork, direclty from the container, or run a spoon or butter knife around the edge to remove the muffin.
Video
Notes
- Dried fruit: for example, raisins, dried cranberries, dried apricots, dried figs, etc. I find that 1 tablespoon of dried fruit is plenty (I chop it fine–even the raisins–for greater distribution through the muffin).
- Spices: cinnamon is only the beginning. Consider cardamom, pumpkin pie spice, nutmeg, or ginger, or allspice.
- Extracts: for example, vanilla extract, almond extract, or lemon extract.
- Chocolate: add 2 to 3 tablespoons of miniature chocolate chips, or chopped regular size chocolate chips or bar chocolate. For a sugar-free chocolate option, add 2 to 3 teaspoons of cacao nibs.
- Nuts or Seeds: Add 2 to 3 teaspoons of your favorite seeds (chopped, as necessary). For example, chia seeds, sunflower seeds, almonds, pecans. or pepitas.
Thank you so much! I wanted a vegan way to eat more flax, mixed all the ingredients for this muffin, thought “this is going to be bad”, baked it in the airfryer for 12 minutes and was utterly astonished ro discover that it’s really, really good! I’ve had 2 today! So, again, than you for putting this recipe here for me to find!😍
I am so glad it (far) exceeded your expectations, Julie! 🙂
Quick, easy and simply the best muffin I’ve ever eaten!
Wowza, that is high praise, Sheila! I am so glad you like it. 🙂
Hello, I just made this wonderful muffin with 7g of lupin flour instead of chickpea flour. Also I used flaxseed meal that I ground finely in my coffee grinder. The texture was just perfect and I’m sure added sugarfree chocolate chips would make it even better! Thank you so much for all your hard work! I love that you use few ingredients in your recipes.
Thank you so much Cat! And thank you, too, for letting me know about the lupine flour. I have heard wonderful things about it but have yet to try it. I think it’s time, you have inspired me! ????
This is delicious!! Came together perfectly on my first try and my 3 yr old loved it too! Perfect quick breakfast that satisfies!
So glad that you like it, Rachel! It’s so nice to have quick go-to breakfast (or snack) options 🙂
I decided try these little suckers out last night
Wow. What an easy yet delicious recipe!
I tried it with the chickpea flour for one muffin and the millet flour for another. Both tasted perfectly fine and the consistency was the same. The air fryer worked perfectly in 12 to 13 minutes. 350°.
I topped it with my homemade raw wild blueberry and raspberry honey jam. What a treat 😉
Thank you for providing Camilla!
Yay! I am so pleased you decided to try! And thank you so much for trying both with millet and chickpea flour and sharing that they were alike. So helpful for everyone (including me :))
Umm…homemade raw wild blueberry jam and raspberry honey jam???!!! YUM!!!!
Used Bob’s Red Mill egg replacer with no problems
No amount for sweetener is listed 😊
Hi Susan,
I see it on my end (2 teaspoons). I am not sure why it is not showing up on your side.
This is one of my all-time favorite recipe from your site because I make it all the time. I like to add different mix-ins depending on the time of year. I can even make it at work in the work microwave! Thanks for such a great recipe!!!
I am so glad that you love it, Farah!
Hi there,
We do not own a microwave by choice. Can I make this in my oven in an oven proof pyrex bowl and if possible to do what would be the oven temp and baking time..
Judy
Hi Judith!
A Pyrex ramekin or custard cup, or whatever small bake proof vessel you have should work just fine. I suggest 350F for 10-12 minutes. Cheers.
Hi Camilla, I love this recipe! Thanks for sharing! But I want to substitute the egg for my daughter. She says she can still taste the egg when I make the egg (non-vegan) version. What substitution would you suggest?
This recipe has been a godsend so far during my pregnancy. I was diagnosed with gestational diabetes early on and wasn’t sure how I’d make it through my sweet baked-goods cravings. I’ve tried a few other similar recipes and this has been the best by far. I’ve lost count of all the times I’ve made it and all the variations I’ve tried. So thank you, thank you, thank you again!
Oh Emmy, I am so happy to hear it! Wishing you all the best for a continued healthy happy pregnancy!!! xo 🙂
Thank you a ton! You have given me a divine way to enjoy my low carb lifestyle even more (already in big love with it). I didn’t transfer it to a mug and instead put the bowl itself into microwave. It came out in a cylindrical shaped bread type. For my first time, I did add a tbsp of Swerve Sweetener (Erythritol) but going forward, I am going to avoid this to make it a bread replacement so that I can add this to my breakfast or lunch or dinner (rice or bread and flour replacement). Since I already had my “2 eggs a day” done, I used the equivalent of egg whites and it was pretty darn awesome. Low carb/sugar free jam on it and I was in heaven!
Yay! So happy to hear, Ravi!
This tasted amazing! I’ve tried a few mug muffins before, and especially the flax ones weren’t so successful, but this one…mmmm!!! Loved it! I mashed 1/3 banana to sub for the water and left out the sugar. I added coconut flakes, and used lingonberry spread. Seriously awesome! Thanks for the recipe! 🙂 <3
So glad, Maxi!!! 🙂
I love this recipe, so much! Thank you for sharing
I substituted a tablespoon of organic homemade honey for the coconut sugar and 1 teaspoon of chia seeds and walnuts as add ins. Delicious and VERY filling. Only thing is I had to zap it almost 3 minutes as the microwave isn’t that crash hot. Hubby enjoyed it as well. Will be making again and will also decrease salt 🙂
Wonderful, Natasha, sounds great!
This recipe is as amazing as it looks. Thank you!
Hi Debbie,
I think it would just take some experimenting; I think it would come out more like a cookie (flat) without the egg.
Is it really 1/2 tsp of baking powder?
Hi Sara, Yes, it is 🙂
Absolutely LOVED these muffins. So quick, easy and good for you – the kiddos are actually requesting them! Thanks so much for sharing!
Yay! You are so welcome, Amanda! 🙂
I made one today without sweetener to use as “bread” with my lunch. It was great! I just so happened to be reading a similar recipe in a book about low carb living. The tip there was to cook it on a flat plate without sweetening. Then when your family/friends eat their takeout pizza on regular crust, you just take the toppings off a slice and add to your flax crust. I am going to try this next time my family wants pizza.
Great idea, Carmen!
I may never make oven baked muffins again. No , I will, but really love this option!
Hi Brittany! So happy you like it!
Thanks for this, I modified it for dinner by using pepper, a pinch if salt, olive oil, a couple of cooked florets of minced broccoli, a tablespoon of grated cheese and it turned out fabulous and filling. Thank you!
Ooh that sounds so good, Tamara! I may have to borrow your idea and do a post… 🙂
I think you need a big warning at the beginning of the recipe: “If you haven’t made this before, and it’s early in the morning, drink a strong cup of coffee before you make this, else you will mis-read ‘baking powder’ as ‘baking soda’ and make a really bad-tasting muffin.”
Because that’s EXACTLY what I did! I can tell though, that if the muffin didn’t have an overwhelming taste of baking soda it would have been good.
(Also, I used a teaspoon of quinoa instead of the state teaspoon of chia for the same reason, but I’m not telling you that.)
Oh yikes, I have done similar things with cakes!
Bananas are so good in this recipe! Love it.
Yay! Thanks, Krissy!
Awesome awesome awesome. Thank you for the recipe!!
You are so welcome, Joi!
any way to find out the sodium count? this recipe is exactly what im looking for. very excited to try the different variations. yum!
OH, sorry and do you think I could do like 12 of them in the oven at one time? 🙂
thanks so much! can’t wait to try!
I am sure that would work well
Hello, just wondering, how long would this keep in the fridge? 🙂
Perhaps 4 to 5 days in an airtight container 🙂
I really liked how this came out as I cannot bake at all. To add more sweetness, you can use banana or applesauce in place of the water.
Hi Charlene, I am not sure, you may have to experiment. You would need to use at least 2 large egg whites to make up for the lack of yolk.
omg!! Soooo good! I was just diagnosed with gestational diabetes and this recipe is a god send! I would usually eat cereal in the mornings…this is an even better replacement! I will never go back! Thanks for the recipe! Cheers!
So sorry to hear about your diagnosis, Julia. But happy that I could provide a recipe that helps with the new diet changes! 🙂
Sorry, autocorrect: cion should be “cinnamon”
Yum! This is a great recipe. I used apple juice in place of water and no added sugar, came out great.
Hi Lisa,
Great idea! Thanks for sharing.
Thank you so much for this recipe! I have been looking everywhere for a flour free mug cake. I had to make some substitutes and left out the sweetener and salt and used almond milk. Then drizzled with raw honey afterward. It was so good!
Yay! So glad you enjoyed it, Sam!
1/2 teaspoon baking powder sounds like a lot.
What if you don’t have a microwave? Can this be done in a toaster/oven?
Sure, you can use an oven. Toaster ovens can be so tempermental, they tend to undercook the inside and burn the outside of things like muffins. You could divide this into two muffin cups (or ramekins) and bake at 375 for about 14 to 16 minutes 🙂
I love these muffins. The first one I tried was too plain so I spiked it up today. I added half a hanana and mashed it up. It was amazing! I can’t stop thinking about it and can’t wait till breakfast tomorrow. Hmm.. maybe dessert for tonight LOL! The only problem I have is that I have a 12oz cup and the batter explode everytime in the microwave 😛 Thank you for the amazing recipe. It’s my new favourite.
Wow, what a difference from mine! I use a brand from Costco, 100 calories for two tablespoons. I’ll have to look into the Bob’s Red Mill brand. Thank you!
I love flaxseed meal muffins (and will definitely try this recipe!) but find them quite high in calories. How did you calculate the nutritional information? A quarter cup of flaxseed meal is about 250 calories alone, according to the brand I use.
Hi Leila! I hope you give it a try! I am not sure which brand you have, but I am looking at my Bob’s Red Mill package as I type: 60 calories per 2 tbsp of flaxseed meal. 1/4 cup has 4 tbsp, that means 120 calories come from the flaxseed meal in the recipe.
SO. SO. GOOD!
I was shocked. Who knew Flaxseed Meal could do that? I’ve made this 4 times in a week. (Takes 2:45 in my microwave though.)
Both Honey and Agave nectar worked like a charm. I tried Choc Chips but they all sank to the bottom and got stuck. Craisins worked better and were yummy, but my fave is just some rolled oats sprinkled on top.
The only problem is having to share with my (picky) husband, my (skeptical) sister, and my (picky) 10-month old. Everybody’s a fan of Mommy’s 2-minute Muffin. 😀
Keep up the amazing work, Camilla!
I just made a gingerbread version of this recipe for breakfast. Not only was it healthy and tasty with my morning coffee, but next time I will be topping it with freshly whipped cream!
You are a genius! These are great for breakfast with some nut butter and jam. 🙂 I changed the recipe just a bit. Instead of 4 T of flax I used 2 T of flax and 2 T of almond meal and for an add in I put 1 tsp of chia seeds. Worked like a charm. Next I want to try adding in just a bit of either grated carrot or zucchini and see how that goes. So many possibilities! And I can’t over eat because there’s just the one.
You are so kind, Laura! So glad you are enjoying the recipe 🙂 Ooh, and I cannot wait to try your variations–they sound amazing!!!
I did it today, at far too late/early an hour to be up, but insomnia waits for no one! I used a clear borosilicate mug and got to watch all the bubbles forming on the sides. My sweetener was wildflower honey and I added mini choco chips and finely chopped dried fig. It’s delicious and probably going to become a staple of my morning breakfast. 🙂
Good morning, red bird! Honey, figs, and chocolate sounds positively ambrosial– I am going to have to try it ASAP. I understand entirely about the insomnia–I hope you can get some rest soon 😉 so happy that you like the muffin.
i JUST WANTED TO SAY i LOVE YOUR BLOG. i MADE THE FLAX MUFFIN AND THE 2 MINUTE FRITATA AND BOTH WERE GREAT. THE MUG COOKING METHOD REALLY WORKED AND MY KIDS HAVE BEEN ASKING FOR A MUG MUFFIN FOR BREAKFAST ALL WEEK. i ALSO LOVE YOUR “5 eASY sTEPS TO hEALTHY eATING cOOKBOOK.” tHANKS, cAMILLA! (i’M NOT SURE HOW THIS COMMENT WILL BE FORMATTED–CAPITAL LETTERS DON’T SHOW UP FOR SOME REASON).
Kristin, I am so happy you are enjoying the mug recipes! As soon as I am back from vacation ( tomorrow!) I plan on experimenting to do a LOT more healthy mug recipes! I am so lathered that you have my 5 easy steps book, Kristin–thank you! 😉
I’m thinking this might be a good base for a savory muffin, leaving out the vanilla, cinnamon, and sweetener, and adding some herbs and maybe more salt.
Ooh, yes, Katie– brilliant!
Thanks for the advice about sweeteners! … I am loving these muffin in a mug recipes, just need to get the sweetening figured out and avoid the “wang”. 😉
You are so welcome, Hilary! I got the “wang” expression from myy Arkansas father-in-law–it is so fitting for describing off/weird/yuck tastes!
Oops … I did not mean to write in all caps for part of my comment. Sorry. For some reason I don’t see any caps while writing in this comment box.
no worries, Hilary–happens to me all the time 🙂
Camilla – enjoy your Florida break. I am laughing at myself – tried the muffin this afternoon … flat as could be. Time to replace my baking powder! I tested it AFTER THE FLOP. hOWEVER, aLEX AND i SHARED THE MUFFIN AND IT WAS STILL GOOD. i USED MAPLE SYRUP AND MINI CHOCO CHIPS IN MINE. gUESS WHAT’S ON MY SHOPPING LIST FOR TOMORROW!
Oh my goodness, that has happened to me, too Shirley–unrisen cakes and flat pancakes. Glad it only took a single muffin to discover the need for new b.p.!
I tried this, and I was impressed with how the muffin came out. I tried using Stevia and I would not advise using it for anyone else. Perhaps this was due to the brand I used (Steviaclear). I’ll TRY IT AGAIN using honey, or the brand you used!
Hi Hilary,
I understand about stevia. I’ve found there is a lot of variation between brands–some defintely have a “wang” 🙂 I like sweetleaf (drops), but I also like packets that are a blend of stevia and xylitol (e.g., Truvia). Two packets of the stevia-xylitol blend works great; you could also sub mashed ripe banana for the milk to add gentle sweetness, too!
Erin, I am so impressed that your kids liked it too! I will definitely keep adding healthy mug recipes!
Julie! So glad you tried it! Blueberries sound like a great addition–so much so that I may have to do it this morning 🙂
Camilla—loved this recipe! I ate it for supper. I didn’t do any add-ins, my daughter used all of the chocolate chips to make cookies (and then asked to make snickerdoodles). Both of the kids that tried a taste of my supper loved it–they wanted it for breakfast tomorrow, including the 10 y.o. boy. Thank-you!!
I made this this morning. it was awesome! I used currants, but I think next time I will try blueberries and walnuts.
Enjoy, Maria-Christina! 🙂
This is great!