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Single Serving Vegan Flax Muffin (oil-free, GF)

My ridiculously easy single serving vegan flax muffin recipe means you can have a healthy, hearty homemade muffin anytime, in under 5 minutes! It is gluten-free, grain-free, oil-free, and can be made sugar-free.

easy flax mug muffin on a metal plate, spread with nondairy butter

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.

  • 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.

dry ingredients for flax muffin in glass bowl

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.

batter for flax muffin shown in a glass bowl

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.

flaxseed muffin batter in white bowl

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.

microwaved flaxseed muffin in a white bowl

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:

close up of a flax muffin in a natural white bowl

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.

flax muffin spread with vegan butter

Single serving vegan flax muffin, done!

close up of half of a microwave single serving flax muffin on a metal plate

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.
Yield: 1 muffin

Single Serving Vegan Flax Muffin (GF, oil-free)

easy flax mug muffin on a metal plate, spread with nondairy butter

My ridiculously easy single serving vegan flax muffin recipe means you can have a healthy, hearty homemade muffin anytime, in under 5 minutes! It is gluten-free, grain-free, oil-free, and can be made sugar-free. (Note: you can also bake this instead of using a microwave. Instructions are in the notes below.)

Prep Time 30 seconds
Cook Time 2 minutes
Total Time 2 minutes 30 seconds

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

  1. In a small bowl, whisk the flaxseed meal, chickpea flour, baking powder, cinnamon, and salt with a fork until combined.
  2. Whisk the water into the dry ingredients until completely combined.
  3. 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.
  4. 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.
  5. 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.

Notes

Bake Instead of Microwave: 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.

Coconut Sugar Substitutes: 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.

Sugar-Free Option: Replace the coconut sugar with an equal amount of measure-for-measure sugar replacement (granular or liquid) and proceed as directed.

Non-Vegan (Egg) Option: 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.

Flavor Options: 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.

Nutrition Information

Yield

1

Serving Size

entire recipe

Amount Per Serving Calories 166Total Fat 11gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 10gCholesterol 0mgSodium 509mgCarbohydrates 13gFiber 8gSugar 1gProtein 6g

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

Did you make this recipe?

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Dr J

Saturday 8th of October 2022

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!

Camilla

Thursday 13th of October 2022

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!!!!

jodi-wan

Sunday 18th of September 2022

Used Bob's Red Mill egg replacer with no problems

Susan

Friday 9th of September 2022

No amount for sweetener is listed 😊

Camilla

Friday 9th of September 2022

Hi Susan, I see it on my end (2 teaspoons). I am not sure why it is not showing up on your side.

Farah

Tuesday 29th of March 2022

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!!!

Camilla

Wednesday 30th of March 2022

I am so glad that you love it, Farah!

judith matalavy

Tuesday 26th of October 2021

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

Camilla

Thursday 28th of October 2021

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.

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