Vegan Flax Muffin for One (Grain-free, Oil-free)

easy flax mug muffin on a metal plate, spread with nondairy butter

4.92 from 58 votes

Vegan Flax Muffin for One (Grain-free, Oil-free)

My ridiculously easy single serving vegan flax muffin recipe means you can have a healthy, hearty homemade muffin anytime, in under 5 minutes! It is gluten-free, grain-free, oil-free, and can be made sugar-free. (Note: you can also bake this instead of using a microwave. Instructions are in the notes below.)

Cook Time2

Total Time2

Course: Muffins

Cuisine: American

Keyword: 100% flax muffin, 100% flax muffin in a mug, 2 minute vegan flax muffin recipe, easy vegan flax muffin recipe, flourless mug muffin, gluten-free vegan flax muffin, gluten-free vegan oil-free flax muffin, healthy breakfast muffin, healthy mug muffin recipe, microwave muffin, oil-free muffin, wfpb, wfpb bread, wfpb muffin

Servings: muffin

Author: Camilla

Ingredients

1/4 cup 26 g flaxseed meal
1 tablespoon 7.5 g chickpea flour
2 teaspoons 6 g coconut sugar
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon salt optional/adjustable
3 tablespoons 45 mL water

Instructions

In a small bowl, whisk the flaxseed meal, chickpea flour, baking powder, cinnamon, and salt with a fork until combined.
Whisk the water into the dry ingredients until completely combined.
Spray a 10 to 12-ounce mug or microwave-safe bowl or ramekin with nonstick cooking spray to coat. Spoon or pour in the batter, smoothing the top.
Cook in microwave (on regular HIGH setting) for 1 and 1/2 minutes to 1 and 3/4 minutes until puffed just set at the center.
Use a potholder to remove the container from the microwave. Let cool for at least 1 minute. Eat with a spoon or fork, direclty from the container, or run a spoon or butter knife around the edge to remove the muffin.

Video

Notes

Bake Instead of Microwave: You can bake this muffin in a conventional oven, air-fryer, or toaster oven. The time will vary slightly with each (so check at the earliest time for doneness). Use an oven-safe dish and bake at 350F (180C) for 12 to 18 minutes. Add more time, as needed, until the center is just set.

Coconut Sugar Substitutes: Brown sugar (light or dark), natural cane sugar, regular cane sugar, or maple syrup, or agave nectar can all be used in place of the coconut sugar in this recipe.

Sugar-Free Option: Replace the coconut sugar with an equal amount of measure-for-measure sugar replacement (granular or liquid) and proceed as directed.

Non-Vegan (Egg) Option: If you eat eggs, you can replace the 3 tablespoons water + 1 tablespoon chickpea flour with 1 large egg OR 1/4 cup (60 mL) egg whites. Reduce the cooking time--start checking for doneness at the 1 minute mark.

Flavor Options: You can change the flavor of the muffins with various add-ins. Here are some ideas to get you started:

Dried fruit: for example, raisins, dried cranberries, dried apricots, dried figs, etc. I find that 1 tablespoon of dried fruit is plenty (I chop it fine--even the raisins--for greater distribution through the muffin).
Spices: cinnamon is only the beginning. Consider cardamom, pumpkin pie spice, nutmeg, or ginger, or allspice.
Extracts: for example, vanilla extract, almond extract, or lemon extract.
Chocolate: add 2 to 3 tablespoons of miniature chocolate chips, or chopped regular size chocolate chips or bar chocolate. For a sugar-free chocolate option, add 2 to 3 teaspoons of cacao nibs.
Nuts or Seeds: Add 2 to 3 teaspoons of your favorite seeds (chopped, as necessary). For example, chia seeds, sunflower seeds, almonds, pecans. or pepitas.

Nutrition