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4-ingredient vegan flax muffins that taste like butterscotch blondies? Yes, please! They are also flourless, grain-free, gluten-free, refined sugar-free , and oil-free.
How to Make Vegan Flax Muffins
With blog recipes, as in life, you don’t have to re-invent the wheel to create something new. Sometimes you only need to rename the wheel. Case in point, power pucks.
Case in point, this very recipe this recipe. I developed it for my DIY- Power Bars Book, Power Hungry, and realized I didn’t know what the name should be. They weren’t bars, nor were they muffins. But they were about the size of hockey pucks. Hence, the “puck” was born.
But the solution was also the problem. While I loved “puck,” few people knew what it meant with regard to something one should eat.
So as I re-worked this original recipe, I also revised the name. This time around, I’m calling these my 4-Ingredient Vegan Flax Muffins. They are 100% healthy, delicious, and easy-to-make, too.
Crispy edges, chewy centers, and a taste and texture akin to butterscotch blondies (I kid you not!), these are no ordinary muffins.
Recipe Benefits
They also happen to be:
- Vegan (egg-free, dairy-free)
- Grain-free
- Gluten-free
- Flourless
- Oil-free
- Refined sugar-free
- Made with 4 ingredients
- Quick and easy to make
Ingredients for 4-Ingredient Vegan Flax Muffins
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.
- flaxseed meal
- smooth almond butter
- plain nondairy milk (I have alternatives in the recipe card)
- pure maple syrup (I have alternatives in the recipe card)
If you want to get fancy, you can add some vanilla extract or some spices.
I have topped these with a bit of dried fruit, but it is entirely optional. A sprinkle on top is all that you will need if you choose to add some, but if you are heading out on an ultra-long hike or bike ride, add more (or chocolate chips!) to help you refuel during your journey.
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
- Preheat oven to 325F (160C). Grease or spray 12 cups of a standard muffin tin.
- In a large bowl, stir together the flaxseed meal, almond butter, milk, maple syrup and (optional) vanilla until blended and smooth.
- Divide batter evenly among prepared cups. If using, sprinkle tops with dried fruit, lightly pressing into batter.
- Bake in preheated oven for 25 to 30 minutes or until edges are browned and the centers are just set.
- Let cool in pan on wire rack for 10 minutes, then remove muffins from muffin tin. Transfer muffins directly to rack to cool completely.
Buy a big bag or box of flaxseed meal (store it in the freezer to keep it fresh)–you’re going to make these over and over again!
FAQ
How Should I Store the Muffins?
Store the cooled muffins in an airtight container at cool room temperature for 2 days, in the refrigerator for 5 to 6 days, or the freezer for up to 3 months.
What is a Good Alternative for Almond Butter?
Any creamy nut or seed butter can be used in place of the almond butter. For example, peanut butter, sunflower seed butte, or cashew butter. If the nut or seed butter is unsalted, add about 1/8 to 1/4 teaspoon fine sea salt to the batter.
What Type of Non-dairy Milk Should I Use?
Use any nondairy milk you like except for full fat coconut milk. If you are not avoiding dairy, feel free to use dairy milk.
What Can I Use in Place of Maple Syrup?
Use an equal amount of granulated sweetener (e.g., coconut sugar, brown sugar, granulated cane sugar) in place of the maple syrup.
Can I Make these Muffins Sugar-Free?
Yes! Replace the maple syrup with an equal amount of measure-for-measure liquid or granular sugar replacement.
Happy baking!
Related Recipes
4-Ingredient Vegan Flax Muffins (V, GF, oil-free)
4-ingredient vegan flax muffins that taste like butterscotch blondies? Yes, please! They are also flourless, grain-free, gluten-free, and oil-free.
Ingredients
- 2/3 cup (80 g) flaxseed meal
- 1/2 cup (128 g) smooth almond butter
- 1/2 cup (118 mL) plain nondairy milk
- 1/3 cup (75 mL) pure maple syrup
- Optional:
- 1 teaspoon vanilla extract
- 1/4 cup chopped dried fruit or miniature chocolate chips
Instructions
- Preheat oven to 325F (160C). Grease or spray 12 cups of a standard muffin tin.
- In a large bowl, stir together the flaxseed meal, almond butter, milk, maple syrup and (optional) vanilla until blended and smooth.
- Divide batter evenly among prepared cups. If using, sprinkle tops with dried fruit, lightly pressing into batter.
- Bake in preheated oven for 25 to 30 minutes or until edges are browned and the centers are just set.
- Let cool in pan on wire rack for 10 minutes, then remove muffins from muffin tin. Transfer muffins directly to rack to cool completely.
Notes
Storage: The muffins will keep in a airtight container in the refrigerator for 5 to 6 days or the freezer for up to 3 months.
Tip: Any creamy-ish nut or seed butter can be used in place of the almond butter. If the nut or seed butter is unsalted, add about 1/8 to 1/4 teaspoon fine sea salt to the batter.
Milk: Use any nondairy milk you like except for full fat coconut milk. If you are not avoiding dairy, feel free to use dairy milk.
Sweetener: Use an equal amount of granulated sweetner (e.g., coconut sugar, brown sugar, granulated cane sugar) in place of the maple syrup.
Sugar-Free Option: Replace the maple syrup with an equal amount of measure for measure liquid or granular sugar replacement.
Nutrition Information
Yield 12 Serving Size 1 muffinAmount Per Serving Calories 124Total Fat 7.3gSaturated Fat 1.3gCholesterol 0mgSodium 10mgCarbohydrates 10.2gFiber 2.4gSugar 6.5gProtein 4.8g
Lara McCully
Wednesday 29th of November 2023
Oh. My. Gosh. These taste like a decadent square. My husband and I fought over them. Has anyone made them in a brownie pan or in a mini cupcake pan and know how long to bake?????
Camilla
Thursday 30th of November 2023
Whoohoo! So thrilled you and you husband loved them so much. I have been meaning to make them in a pan, I will give it a go and let you know :)
Donella
Tuesday 7th of November 2023
These are so good and filling. I used vanilla almond milk and left out the vanilla. Mine made 10 muffins. Definitely will be a stable in my house because it is quick and easy, just haves for me.
Camilla
Thursday 9th of November 2023
That is wonderful to hear, Donella! (Also, you are the only other Donella I have met--friend around the corner is a Donella, love your name). Enjoy!
Christine
Saturday 4th of November 2023
These are a constant in my home. I doubled the amount of soy milk because the first batch was just too thick to settle in the muffin pan. I have used agave or date syrup. I was surprised at how yummy these are! Everyone I have given one to just loves them!
Patricia
Wednesday 13th of September 2023
Can I use tahini instead of almond butter?
Camilla
Thursday 14th of September 2023
Yes, definitely, Patricia.
Linda
Tuesday 5th of September 2023
So good and easy. I used chunky peanut butter, because that is what I had on hand and I mixed half honey with the maple syrup, because of allergies the second time I made it. I did change the name in my file to, Flax muffin cookies.
Camilla
Thursday 14th of September 2023
Thrilled you like them, Linda!!!