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.
That’s what happened with the original version of 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.
Healthy Muffins with a Decadent Taste
Crispy edges, chewy centers, and a taste and texture akin to butterscotch blondies (I kid you not!), these are no ordinary muffins.
They also happen to be:
Fast and Easy to Make
And talk about super-simple to make: just stir, scoop, bake, done.
Only 4 ingredients, too. If you want to get fancy, you can add some vanilla :).
I’ve topped these with a bit of dried fruit, but it’s 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.
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!
4-ingredient vegan flax muffins that taste like butterscotch blondies? Yes, please! They are also flourless, grain-free, gluten-free, and oil-free.
- Preheat oven to 325F. 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 transfer muffins directly to rack to cool completely.
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.
- Category: Breakfast, Snack, Bread
- Serving Size: 1 muffin
- Calories: 124
- Sugar: 6.5 g
- Sodium: 10 mg
- Fat: 7.3 g
- Saturated Fat: 1.3 g
- Carbohydrates: 10.2 g
- Fiber: 2.4 g
- Protein: 4.8 g
- Cholesterol: 0 mg