Cinnamon Flax Muffins

Start your morning on a wholesome note with these Cinnamon Flax Muffins, a nourishing and flavorful treat perfect for breakfast or a quick snack. Made with hearty whole wheat flour and nutrient-packed ground flaxseed, these muffins are naturally sweetened with honey (or maple syrup for a vegan twist) and infused with warm cinnamon spice. Easy to whip up in just 10 minutes, they come together with a combination of simple pantry ingredients like unsweetened almond milk and vanilla extract. The result? Light, moist muffins that are packed with fiber and a touch of natural sweetness. Perfect for meal prep or enjoying fresh out of the oven, these muffins are as nutritious as they are delicious. Both satisfying and freezer-friendly, they’ll quickly become a staple in your kitchen.

Nutriscore Rating: 62/100

Prep Time:10 mins

Cook Time:18 mins

Total Time:28 mins

Servings: 12

Ingredients

• 1.5 cups Whole wheat flour
• 0.5 cups Ground flaxseed
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 2 teaspoons Ground cinnamon
• 0.25 teaspoons Salt
• 2 large Eggs
• 1 cup Unsweetened almond milk (or milk of choice)
• 0.5 cups Honey (or maple syrup for a vegan option)
• 0.25 cups Vegetable oil (or melted coconut oil)
• 1 teaspoon Vanilla extract

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.

Step 2

In a large mixing bowl, whisk together the whole wheat flour, ground flaxseed, baking powder, baking soda, ground cinnamon, and salt until well combined.

Step 3

In a separate bowl, whisk the eggs until lightly beaten. Add the almond milk, honey, vegetable oil, and vanilla extract, and whisk until smooth and fully incorporated.

Step 4

Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; the batter should be slightly lumpy.

Step 5

Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

Step 6

Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 7

Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 8

Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Nutrition Facts

Serving size	(508.9g)

Amount per serving	% Daily Value*
Calories	1807.4

Total Fat 84.0g	0%
Saturated Fat 13.4g	0%
Polyunsaturated Fat g
Cholesterol 372mg	0%
Sodium 2283.0mg	0%
Total Carbohydrate 246.5g	0%
Dietary Fiber 32.3g	0%
Total Sugars 99.6g
Protein 42.5g	0%

Vitamin D 82IU	0%
Calcium 247.9mg	0%
Iron 11.3mg	0%
Potassium 1184.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.5%

Protein: 8.9%

Carbs: 51.6%