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.
Servings: 12 muffins
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.
Notes
Storage: The muffins will keep in a airtight container in the refrigerator 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
Serving: 1muffin | Calories: 124kcal | Carbohydrates: 10.2g | Protein: 4.8g | Fat: 7.3g | Saturated Fat: 1.3g | Sodium: 10mg | Fiber: 2.4g | Sugar: 6.5g