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