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4-Ingredient Vegan Flax Muffins (GF, oil-free)

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!

Yield: 12 muffins

4-Ingredient Vegan Flax Muffins (V, GF, oil-free)

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.

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

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

  1. Preheat oven to 325F (160C). Grease or spray 12 cups of a standard muffin tin.
  2. In a large bowl, stir together the flaxseed meal, almond butter, milk, maple syrup and (optional) vanilla until blended and smooth.
  3. Divide batter evenly among prepared cups. If using, sprinkle tops with dried fruit, lightly pressing into batter.
  4. Bake in preheated oven for 25 to 30 minutes or until edges are browned and the centers are just set.
  5. 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 refirgerator 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 muffin

Amount Per Serving Calories 124Total Fat 7.3gSaturated Fat 1.3gCholesterol 0mgSodium 10mgCarbohydrates 10.2gFiber 2.4gSugar 6.5gProtein 4.8g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

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Jill

Monday 14th of June 2021

These were delicious. I added 1/2 tsp baking powder and baking soda, and decreased the maple syrup to 1/4 and added a bit of stevia, pecans and cranberries.

Jill

Thursday 24th of June 2021

@Camilla, I made a single muffin in the microwave: 2 tbl flaxseed, 1 tsp coconut flour, 1 tbl collegan, 1 tsp monkfruit w/little stevia spoon, 1/4 tsp baking soda, 1 tbl nut butter, t tsp maple syrup, 1 tbl almond milk with splash vanilla,1 tsp apple cidar vinegar over the soda. Mixed, then added frozen cranberries/nuts on top. Microwaved for 1:00-1:20 minutes. So good. This is now my eggless flaxseed muffin I've been hunting for. Thanks so much for the original recipe.

Camilla

Tuesday 15th of June 2021

Wonderful, Jill! I am happy to hear that the reduced sgar version worked out well :)

Jen Rox Hughes

Monday 31st of May 2021

I subbed mana/coconut butter and got noticeable less buoyant, yet ultra nutritious, gems (I love coconut everything)! Also added a little simple cream cheese frosting which helped immensely on overall ability to get 4th grader on board. I’ll definitely make them again. P.s. also simple sub of chia vs. flax, & lakanto/monk fruit sweetened maple syrup, hardly worth mentioning so similar properties. Very yummy!

Camilla

Wednesday 2nd of June 2021

Ooh, that sounds great, Jen!!!

Ruthie

Monday 26th of April 2021

These delicious little muffins are the best! I’ve been reading about flax and how vital it is to our health and found a couple recipes that weren’t worth eating. Then I found this one. Been making them for a month now, added the dried cranberries and a few nuts and have one with my coffee before I run a couple miles then go to gym.

Camilla

Monday 26th of April 2021

That makes my day, Ruthie! I eat these as a pre-run snack, too :)

Lynn

Friday 12th of March 2021

Hi! I just made your Vegan Flax Muffins and they turned out quite flat, but very tasty. I used "ground" flaxseed where it called for flaxseed "meal". Can you direct me to where I might purchase the "meal"? Everywhere I google, I seem to be getting only items that are "ground" flaxseed, and I think there's a difference, right?

Ayo fasawe

Tuesday 28th of July 2020

Hi thanks for the recipe. Can I use peanut butter instead as I can’t get almond butter. Thanks

Camilla

Tuesday 28th of July 2020

Hi Ayo,

Yes, absolutely! I have made them with peanut butter many times :)

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