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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. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- 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 butter, pumpkin seed (pepita) butter, 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. For example, almond milk, oat milk or hemp milk. If you are not following a vegan diet, 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)
Ingredients
- 2/3 cup flaxseed meal
- 1/2 cup smooth almond butter
- 1/2 cup plain nondairy milk, (e.g., almond milk, cashew milk, oat milk)
- 1/3 cup pure maple syrup
- Optional: 1 teaspoon vanilla extract
- Optional: 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.
Hi. Can’t i use ground flax? Is it the same as meal?
Hi Tina!
Yes, you can use ground flax seeds, that’s the same thing as flaxseed meal. All the best.
Decided to make this recipe a little more savory by skipping the berries and adding sesame seeds. Absolutely delicious.
Ooh, what a great idea, Jodi, yum! Thanks for sharing, and so glad you enjoyed the recipe!
I have made these about 8-9 times. These are the best. So good. I use pecan butter instead of almond butter due to oxalates. I add a few Lily’s chocolate chips. My non healthy eating adult daughters like them as well. So easy to make. Great recipe!!
I am thrilled, Sandra! Oh my goodness, LOVE pecan butter, I am going to have to whip up a batch to use in my next batch of these, YUM! Cheers 🙂
I am LOVING this recipe! I found it looking for snacks made with flax meal. I have probably made these 10 times in the past month, they are so good. Ive had to make more because I have been sharing with friends, and my boyfriend loves them, too.Thank You!
Made these again for the second time. Used 50/50 peanut butter/Trader Joe’s Tahini butter. Recipe made 10 this time and some of the muffins didn’t come out as sturdy but just as tasty. The TJ’s tahini butter is a bit runny so that’s why I kept half of the PB.
Oh my goodness, Tom, I am getting hungry thinking about these! Sounds so good!I love sesame and peanut in combination, so tahini-PB sounds perfect!
Just what I was looking for! Healthy and not too sweet and easy to make. I used peanut butter and almond milk and vanilla… turned out great. Made 8 muffins instead of 12 but no complaints.
Thats wonderful, Tom, so glad you like the muffins!
These were really good – I used sunbutter to make them nut free and added blueberries. However, they only made six small muffins for me, so I’d recommend doubling the recipe.
I am so glad that you like the recipe, Steph. Thanks for sharing your tip, too.
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?????
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 🙂
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.
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!
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!
Can I use tahini instead of almond butter?
Yes, definitely, Patricia.
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.
Thrilled you like them, Linda!!!
These are winners. I used different butters including cashew and almond that I make myself and vary the stir ins, such as dried fruit, chocolate chips, etc. so satisfying and filling!
Hey these were great! I added 1/4 cup honey instead of the maple syrup and made them cookie-style with parchment paper. I cooked them @ 350 for 12 minutes and they became perfect breakfast cookies. Thanks so much for sharing this great recipe
Outstanding Catherine! So glad you like them–thank you so much for sharing your tips for how you customized and baked them, too! 🙂
I wanted to love these. I followed the recipe with the only alteration being that I reduced the maple syrup to 1/4 cup which I had seen in some of the comments. The “muffins” were plenty sweet but were impossible to remove from the (well-greased) muffin tin without crumbling. Even the next day I couldn’t pick one up without it crumbling. Also, the texture could only be described as mushy, not chewy as I had hoped.
Hi Renee,
Oh no, I am sorry these did not work out! I am trying to imagine what could have been the issue. Flaxseed meal holds together so firmly, especially when mixed with nut butter, syrup and a small amount of liquid. Did you divide the batter between all 12 muffin cups? It is a very low muffin (more like a thick cookie). The smaller amount in the cup makes them crispy and and quite firm at the edges. My one thought was that perhaps if a muffin cup was filled with a lot more batter, it would not cook through. Might this be the case?
I make these muffins every week and they are so delicious. My whole family loves them. I put chocolate chips in them. You would never know they were a healthy dessert. They are moist and the chocolate chips are gooey and they are just so good, I crave them! Thank you for this recipe!
Thank YOU Lisa! What lovely news that they are enjoyed by your whole family ????
These are good and a great way to get some extra flax into my diet, thank you. 🙂 I did find the batter a little difficult to deal with though.
Can you use flax seeds instead of flax meal? I have some flax seeds and looking for a recipe that’s also vegan.
Thanks, Crystal
Hi Crystal,
Oh definitely, you can start with whole flax seeds and grind them yourself (into a meal).You can grind the seeds into meal using a coffee grinder, a Nutri-bullet style of blender, or a high speed blender. For the last option, I find that you w=need at least 1.5 cups of seeds or grains in order t for the blender to properly grind.
Camilla, these flax seed muffins are sooo good. I doubled the recipe added dried dates and a few chocolate chips I used 1/2 cup of maple syrup for the doubled recipe and they were plenty sweet. I will be making these again and again!!!!
Hee hee, so happy to have converted you to with these little lovelies. You can really have fun adding all kinds of different flavors 🙂
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.
Wonderful, Jill! I am happy to hear that the reduced sgar version worked out well 🙂
The picture looks amazing and sounds so easy. Can I use soaked dates in place of the other sweetener?
Hi Christine! I have not tried it, but I’m sure that would work (and be delicious). Perhaps purée the nut butter, milk, and soft dates?
@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.
Wonderful, Jill!!!
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!
Ooh, that sounds great, Jen!!!
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.
That makes my day, Ruthie! I eat these as a pre-run snack, too 🙂
Excellent! These are a favorite for me and my husband. We are trying to eat more flax and this recipe makes it easy and delicious.
Hi thanks for the recipe. Can I use peanut butter instead as I can’t get almond butter. Thanks
Hi Ayo,
Yes, absolutely! I have made them with peanut butter many times 🙂
I am on a low oxalate diet, what can I use instead of Almond Butter that is low Oxalate?
Hi Angie,
I apologize , but I am not familiar with the low oxalate diet, so I do not know what is or is not approved. Are there some other nut or seed butters that are allowed?
@Angie – pumpkin seed butter is the lowest oxalate seed/nut butter I have found. There are a few different brands. I’ve used Gopal’s or Omega Nutrition. With pumpkin seed butter these are a great vegan option for a low oxalate diet! Hard to find!!
I just added a recipe for pumpkin seed (pepita) butter, Dania 🙂 1-ingredient Pepita Butter
No need for baking powder or baking soda?
HI Nikki,
Correct, no leavening in these. They do not have much rise, they are sort of a cross between a muffin and a cookie 🙂
Delicious. I mashed some banana and added ginger and cinnamon in half the batter to try. Makes a tasty recipe even better.
Ooh, great idea with the banana addition, Karla!
I just made my pecan butter for this. Why are these only 124 calories?!?!?!?! I’m going to wind up eating all of these in one hit!
Oh my goodness, a pecan butter option sounds INCREDIBLE, Jeremy!!! 🙂
Jeremy, If you eat all these muffins in one hit, you will never leave the bathroom for the rest of your natural life. 😂
Camilla, these are a staple in our house. We always have some in the freezer and they are good directly from the freezer without thawing. We have also tried the coconut butter option and like it very much.
Thank you for a great recipe!
June
Thank you for letting me know, June! Glad to know that the coconut butter option is a hit, too 🙂
Camilla, this is another winner! Hubby & I were on a short road trip recently, and I needed to pack healthful snacks for the drive. These were perfect – and oh my!! are they ever tasty. I reduced the maple syrup to 1/4, and sprinkled golden raisins on top; the taste was reminiscent of bran muffins, but better!
Ooh, golden raisins + maple syrup sounds pretty heavenly (love both). Thanks for sharing about the reduction of maple syrup–I know that will be helpful to others who are trying to watch their sugar intake. 🙂
These flaxseed pucks are the best! Good for the heart too!!!!
Thank you!
I am thrilled you love them,too, Thea!