How to make flax seed muffins

If you sneak an extra cookie or muffin from your next batch, you may feel less guilty if you’ve added flax seeds. These tiny nutritional powerhouses can boost the omega 3 and fiber status of baked goods. Use flax seeds to stand in for oil or eggs, or add the seeds to enhance the flavor and texture of quick breads and sweets. Whole or ground seeds may be added, but only ground seeds provide a nutritional benefit.

Flax as Eggs

Flax seed can stand in for an egg if you’re out or if you’re leaving eggs out for an allergy or ethical reason. When mixed with water, ground flax seeds turn gummy and act to bind a batter just as eggs do. Use 1 tablespoon of ground flax with 3 tablespoons of water for each egg in a recipe; allow the mixture to sit for a few minutes to develop an egg-like viscosity. The substitute works best in hearty baked goods, such as muffins, quick breads, cookies and pancakes — but not well in pastries or light cakes. Flax does add a nutty taste to these goods and may create a slightly denser crumb.

Flax as Oil

Use flax seed instead of oil in your next baked good recipe. A 3-to-1 ratio of seeds to oil is recommended by the Flax Council of Canada. For example, if your next batch of bran muffins calls for 1/3 cup of vegetable oil, use 1 cup of ground flax seed instead. Your batter may seem dryer, and the product will brown much more quickly in the oven. If the batter is just too thick, add a bit of applesauce or extra water to thin it out; how much you add depends on the qualities of the specific recipe.

Substitution for Some Flour

Flax seed meal can replace up to a quarter of the flour in baked good recipes. For example, if your chocolate chip cookie recipe calls for 2 cups of flour, use 1/2 cup ground flax seeds and 1 1/2 cup flour instead. Again, this substitution works best in denser, hearty batters rather than in airy batters. The earthy flavor of flax seeds and their heavier quality would weigh down delicate treats. Using flax seed for flour also hastens the browning of baked goods, so they may require several minutes fewer in the oven or a lower oven temperature.

Sprinkle in Flax

Your body cannot break down flax seeds, so they must be ground to release their high-quality fats and fiber. However, if you’re simply after a satisfying crunch and nutty flavor, bake with whole flax seeds. Stir a few tablespoons of whole seeds into cookie, quick bread or muffin batter — no need to alter the other ingredients. Alternatively, sprinkle whole flax seeds on top of a muffin or quick bread to add an attractive garnish, crunchiness and nutty flavor. Monitor these baked goods carefully as they bake, though, as the seeds have a tendency to burn if exposed to a too-high temperature.

Last Updated: March 29, 2019

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Are you in need some bran or flax seed in your diet? Then you are reading the right recipe. These muffins have an amazing taste! You probably are wondering how this is possible. Well due to the ingredients they taste like cinnamon apple with bits of carrots and raisins. Then at times you taste some walnuts for extra flavor. Also can substitute different types of nuts instead of the walnuts. Also can substitute blueberries instead of raisins. By doing this you will have to make sure you consume the muffins in a quick amount of time so they don’t go bad. These muffins are extremely healthy for your diet and your body. When you eat one of these muffins you’ll held over all the way to lunch time because of the 24 percent of dietary fiber. If you are following a Weight Watchers diet then these are 6 points, but they are healthy and hold you over for a good amount of time.

Flax seeds are a great way for you to lose weight and start a healthy diet. Flax seeds are high in omega 3 (essential fatty acids), lignans, and fiber. Omega 3 is “good” fats and have been shown to have very heart healthy effects. Lignans, which have both plant estrogen and antioxidant qualities. Flax seed contains 75 and 800 times more lignans than other plant foods. By having fiber in these muffins they are able to keep you much full long. By having this effect then you won’t want to eat for longer then normal.

Last Update August 2, 2020 By chrystal 25 Comments

High in fiber and potassium, these Gluten-Free Honey Flaxseed Muffins are the perfect breakfast to get your day started right. You are going to love these easy flaxseed muffins.

If you love enjoying healthy muffins you’ll want to make my Paleo Pumpkin Muffins. They are healthy and perfect any time of year. My Gluten Free Blueberry Banana Muffins are also delicious.

Gluten Free Flaxseed Muffins

Tender, sweet, and loaded with super-foods like honey, flax seed, and bananas, these Gluten-Free Honey Flaxseed Muffins are our new go-to muffin. If you’ve read any of my other breakfast posts, you’ll know that my kids won’t eat cereal.

I’m not complaining. I LOVE that they want fresh baked muffins and homemade cereal for breakfast. Some of their favorites are my Paleo Chocolate Chip Muffins, and my Grain-Free Double Chocolate Muffins.

Muffins like these honey flaxseed muffins can be a healthy and nutritious way to start the day.

Because they like homemade breakfasts it gives my husband and I more control over what they eat. We know exactly what they are putting into their growing bodies. We love these Gluten-Free Honey Flax Seed Muffins because of how nutritious they are.

They are naturally sweetened with honey, bananas, and applesauce. Each of which has vitamins and minerals their growing bodies need.

Is Flaxseed Gluten Free

I often get the question is flaxseed gluten free. Yes, it’s a seed and it’s nutritious. We often add flaxseed to recipes to get an extra boost of vitamins and fiber.

One of my favorite ways to use flaxseed is in these Paleo Chocolate Chip Cookies.

The combination of ingredients and flavors in these flaxseed muffins produce an incredible flavor and texture. You won’t be able to tell that they are gluten-free. These honey flaxseed muffins store well at room temperature. They also freeze well. I’ve made a big batch of muffins and frozen half for the following week.

How to make flaxseed muffins

1. Add ground flax seed, baking soda, baking powder, and salt to a medium mixing bowl.
2. Mix until combined.
3. In a separate medium mixing bowl, beat together egg, honey, oil, mashed banana, applesauce, and dairy-free milk.
4. Add dry mixture to wet mixture.
5. Sir just until blended.
6. Spoon batter evenly into paper liners, filling about 2/3 full. Bake as directed.

These numbered steps match the numbered photos above and are for illustration purposes only. Please see the printable recipe card below.

Because these muffins already have 1/2 cup of flax seed, I would not recommend trying to use a flax-egg in place of the egg. I think it would throw the balance of the other ingredients off and come out too wet. If you try an egg replacer please leave me a comment below and let me know how it turned out and which one you used.

Did you make these gluten free honey flaxseed muffins? Please leave a comment below letting me know what you thought.

High in fiber and potassium, these Gluten-Free Honey Flaxseed Muffins are the perfect breakfast to get your day started right.

Eggs perform several functions in baked goods, and can seldom simply be left out without rendering the recipe unusable. Unfortunately, it is often necessary to find eggless recipes to accommodate those with allergies or vegans. Perfectly acceptable baked goods, such as muffins, can be made without eggs if suitable substitutes are used.

A Muffin Without Eggs

It is possible to bake muffins by simply omitting the eggs and using another liquid to bring the batter to a suitable consistency. However, any such muffin would be tough and chewy, with a dense dough wrapped around large holes in the finished product. Without the emulsifying effect of the eggs, the fat called for in the recipe will not be evenly distributed, leaving empty, greasy spots where the fat simply melted and ran. Without the structure provided by the egg proteins, the leaveners in the recipe will be unable to form a soft, airy crumb.

Replacing the Emulsifying Effect of Eggs

To successfully bake muffins without eggs, it is necessary to provide a suitable ingredient to replace its abilities as an emulsifying agent. Egg yolks contain naturally occurring lecithin and other compounds which help the ingredients in muffins combine smoothly into a soft batter. Lecithin from other sources, such as soy, can be used as a replacement. Another common substitute in vegan or eggless baking is ground flax seed meal. One tbsp. of flax, soaked for 10 minutes in 3 tbsp. of water, can be substituted for each egg.

Replacing the Structural Value of Eggs

Another major effect of eggs is providing structural strength to baked goods. Egg whites are composed largely of proteins, which coagulate or solidify in baked goods just as they do in a frying pan. The egg proteins trap air into bubbles, giving the air a framework and the muffins an open, soft crumb. Various ingredients can be added to replace eggs for this purpose, the most common being gelatin or xanthan gum.

Replacing the Flavor and Moisture of Eggs

In addition to the role they play in the chemistry of baking, eggs have a significant impact on our perception of flavor, richness and moisture in the finished product. The moisture and richness of eggs can be replaced by adding cream or pureed fruit to the muffin batter. Apples, bananas and pumpkin are all common choices for this purpose, while cream has the benefit of adding fat and richness along with the moisture. Ground flax seed, soaked in water as previously described, also replaces some portion of the egg’s fat content.

Oh, breakfast, I love you. How can anyone not eat breakfast everyday? I know there are those who say they feel nauseous in the mornings, or they’re just not hungry first thing, but breakfast is MY JAM. When my kids were really little, eating an entire breakfast for myself with no interruptions was something I’d fantasize about. Sitting there with my coffee steaming, a buttery muffin or crunchy bowl of cereal in front of me (and only me) sounded like pure bliss–the perfect start to the day.

Now, when I have a great breakfast to look forward to, it literally extends its joy to the night before. Last night, knowing I had these Blueberry Flax Seed Muffins to wake up to was enough to curb my late-night sweets cravings and make me wait until morning to eat. That’s right, I said NO to the COSTCO CHEESECAKE in my fridge for these things.

See, I’ve been kind of obsessed with flax seed lately. (And planning a post all about it and how to use it–so for now I’ll restrain myself for the moment from launching into accolades about its many benefits.) Suffice it to say, a switch has flipped in my brain and I am in full-on Flax Seed Mode. Energy balls, smoothies, and, of course, muffins make excellent vehicles for this mega-healthy–and, I think, mega-tasty–ingredient.

In light of recent evidence that more dietary fiber reduces the risk of numerous chronic diseases, I’m digging flax seed’s enormous fiber content. A single tablespoon of the stuff contains about 3 grams of fiber. Plus, flax seeds contain plenty of heart-healthy omega-3 fats. So even if they’re not a familiar ingredient for you, why not try something new?

These Blueberry Flax Seed Muffins are springy with flax seed, chewy with oats, and bursting with luscious blueberries. Maybe you can see why the thought of them sustained me when Costco cheesecake was calling.

Oh, and did I mention that each muffin has only 125 calories?

So whaddaya say? Gonna try flax seeds in your muffins? (And if you put them in your muffins, I have a feeling you’ll want to put them in everything.)

Here’s a wholesome, hearty variation on our favorite muffin recipe. Serve them with a little butter and blueberry jam — homemade, if possible.

Ingredients

• 2 cups (241g) King Arthur Unbleached All-Purpose Flour
• 1/4 cup (25g) whole flax meal
• 1/4 cup (35g) whole flax seeds, optional
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 tablespoons (57g) unsalted butter, room temperature
• 1/2 cup (106g) light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3/4 cup (170g) buttermilk or plain yogurt, or 2/3 cup (152g) liquid whey
• 1 1/2 cups (213g) blueberries, fresh or frozen
• coarse white sparkling sugar, to sprinkle on top, optional

Instructions

Preheat the oven to 375°F. Grease a muffin tin; or line it with papers, and grease the papers.

Whisk together the flour, flax meal and seeds, baking powder, baking soda, and salt.

In a separate bowl, beat the butter and sugar until creamy.

Scrape the bottom and sides of the bowl, then add the eggs one at a time, beating well after each addition.

Perfect your technique

Blueberry Flax Muffins: golden flax to the rescue

Add the vanilla and buttermilk and mix again. The batter may look a bit curdled; that’s OK.

Add the dry ingredients, mixing on low speed just until the batter is smooth. Fold in the berries by hand.

Scoop the batter into the prepared muffin cups, using a heaping 1/4 cup for each; a muffin scoop works well here. Sprinkle each muffin with a bit of coarse white sparkling sugar, if desired.

Bake the muffins for 20 to 25 minutes, until a cake tester inserted in the center of one comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then transfer the muffins to a rack to finish cooling.

This recipe was created because I needed a toast like breakfast bread to use with my lemon curd recipe. I threw some low-carb baking ingredients in a little ramekin, microwaved it and voila! 70-second flax English muffins! This bread is more of like a grainy English muffin. They remind me of England, where tea parties are a weekly thing and dainty sandwiches and jams are served. These flax English muffins are low-carb, keto-friendly, and 10x healthier than any store-bought English muffins.

Nooks and Crannies

Who else used to eat English Muffins with all of their “delicious” nooks and crannies? I did at one point, they are kind of bland. I used to like their cinnamon raisin muffins, those with some butter were really good on those busy mornings when I could just pop them into the toaster. I’ve also tried their “whole grain” muffins and those were also okay. This flax bread is not as yeasty tasting as regular English Muffins, and denser. These muffins, unfortunately, don’t have as many nooks and crannies as the original packaged product. But don’t fret, because these are WAY healthier for you and your body.

Uses for these English muffins

Honestly, I use these flax English muffins for a bread substitute. You can use it for jams, jellies, my strawberry cinnamon sauce, plain butter, cream cheese spread, lemon curd spread, avocado toast, breakfast sandwiches, and even burgers and deli sandwiches. You can pop them in the toaster and they will melt your pat of butter beautifully when warm.

These flax English muffins are so easy to make, with one dish, one spoon, 7 ingredients, and with only 70 seconds of cook time, I don’t know why you wouldn’t try them. They would be great with your muffinless egg McMuffin from McDonald’s. Just make these English muffins, take them on the road, and when you order your Egg McMuffin slap these muffins on it instead of the refined and carb-laden muffins they come with.

So easy you won’t believe it. You can have bread again!

These are literally so easy to make, they take less than 5 minutes total. The ingredients I used were coconut flour, flax meal, butter, heavy cream, an egg, baking powder, and salt. I grease the ramekin with the butter, add the egg and coconut flour and mix and mash until smooth, then add the flax meal and mix and mash until smooth, then the heavy cream, salt, and baking powder until smooth. Then you microwave, let cool and there you have it! I will tell you that coconut flour is very absorbent, so it makes a thick batter. You will have to mash the batter to get all of the coconut flour “chunks” smoothed out.

These are pretty dense but have a certain lightness in my opinion. I spread some sugar-free strawberry jam and a pat of butter on them and I couldn’t believe how good it was. It almost makes me think that I was a chef in another life.

A very nice low carb bread option

These flax English muffins only have around 1.6 net carbs per serving. They are around 200 calories for the whole muffin which can then be cut in half to give you two English muffin halves. I included the nutrition info for 1 whole muffin, so if you want to only eat one half they will have even fewer calories and carbs!

Easily used for meal prep

These muffins are also nut free. Most people who have tree nut allergies are okay with coconut flour and I react to almond flour when I eat it so that is why I used coconut flour. I also used coconut flour because it is denser. They would be awesome for meal prep, just make them ahead of time and store them in a container or bag in the fridge for up to a week. You could use these for all of those sandwiches you take to work or for a quick breakfast!

I came across a vegan, Omega 3 rich muffin recipe using apples in one of the free magazines that we get in a natural health/pharmacy store nearby. The recipe used some Omega 3 powdered supplement that the store was selling.

The recipe looked very simple and I had all the ingredients except for that supplement and I wanted to bake those muffins.

All I could think was using flaxseed meal in place of that product and that’s how these healthy, easy to bake, vegan apple flax muffin recipe was created.

How to Make Flax Egg?

The original recipe was fat-free except for the Omega 3 supplement. When I mean fat-free no added fat in the form of oil or butter. It didn’t have nuts too.

I wanted to make these flax muffins tastier and crunchier, so I included a generous quantity of chopped pecans.

These vegan apple flax muffins were as good as these whole-grain oatmeal apple muffins which used a considerable quantity of avocado oil.

You can omit that if you want to reduce the fat content and looking to make a low-calorie version.

How To Make Vegan Apple Flax Muffins?

Here are the step-by-step pictures on baking these delicious flax muffins.

When life puts giant boxes of blueberries on sale what do you do? Thank your lucky stars, buy a box, and eat the entirety of said box thinking about how great a blueberry muffin would be. Proceed to purchase another giant box of blueberry muffins two days later to fulfill muffin desires. Win at life. Repeat as necessary.

What is not to love about blueberry muffins? For some reason they have always been my favorite. Simple, classic, and bursting with juicy balls of berry juice. Mmm. In fact, when I broke into one of these beauties today I managed to splatter blueberry juice all over my freshly cleaned hoodie. Because we all know I literally cannot wear clean laundry for a full day without soiling it. Such is my life. #slob

Vegan Blueberry Flax Muffins Gluten Free kbaked

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Blueberry muffins are always something I come back to. Yeah I’ll get excited about that other cool trendy flavor. Sure I’ll give a chocolate chip muffin a whirl, and yeah I’m down with a banana walnut as much as the next girl. But for me, at the end of the day, it’s always back to my bloobies. The blessed bloobies wrapped up in carby goodness.

This talk of carby goodness brings up my next point about muffins. In my opinion, there are two types of muffins: breakfast muffins and dessert muffins. Both are excellent for different reasons and warrant a time and place to be eaten. Some days I want a mile-high crumble top to give me a sugar buzz. But today I wanted a not-too-sweet-eatable-for-breakfast-hearty muffin. And then I went into blueberry muffin labor and birthed a dozen Beautiful Blueberry Breakfast Muffins.

Yum. These babies are 100% whole grain, and have a gluten free option as well. Vegan, per usual, they have nothing in them they do not need. Add as much sweetener as you desire; I’m putting you in charge here with a sliding scale to suit to your personal preference.

Eat as you please. I enjoy them microwaved for about 10 seconds with a smudge of almond butter, and/or with a smudge of coconut butter and some raspberry jam. But you can jam on them however you wish. I’m not bluffin’ with no muffin, you should make a batch and enjoy them as a quick snack or breakfast for the rest of your week and/or day if you love carbs as much as I do. Eat up homies

EDIT 07/14/2019:

I added cinnamon to the recipe and other flour options. There were questions about the leavening agent and I tested with both baking powder and soda and had success with both. If your leavening agent is not working, I suggest making sure it is not old and making sure you do not skip adding vinegar to the recipe.

I also add this video:

Prep Time: 15 minutes
Bake Time: 25-35 minutes
Level: Easy

Ingredients:

• 2 cups oat flour (can make with 2 cups rolled oats processed in a food processor or blender until fine powder forms)
  • Note: I also made these with 1 cup oat flour and 1 cup spelt flour. This was also wonderful! They also work well with half whole wheat pastry flour and half gluten-free baking flour blend.
• 1/4 cup ground flax (can sub chia seeds)
• 2 teaspoons baking powder (I tested with baking soda and it also worked)
• 1 teaspoon cinnamon (optional)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract (optional)
• 4 tablespoons coconut oil, melted (can sub canola)
• 1 cup almond or soy milk + 1 teaspoon vinegar, left to sit for at least 10 minutes
• 1/2 cup apple sauce or 1/2 mashed banana
• 1/2 cup – 1 cup brown sugar (depending on level of desired sweetness); can also sup 1/3rd-1/2 cup maple syrup or honey
• 1 1/2 cup fresh or frozen blueberries

Directions:

1. Preheat oven to 375°F.

2. In a cup or bowl, combine almond milk and vinegar and allow to curdle, at least 10 minutes.

3. In a large bowl, combine flour, flax seed, baking powder, salt, and cinnamon. Mix together well.

4. Add apple sauce, melted coconut oil, sugar and/or maple syrup, almond milk + vinegar mixture to bowl with flour. Mix gently until just combined. Fold in blueberries.

5. Grease or line a 12-tin muffin tray. Fill each spot about 3/4ths of the way full with muffin batter. Place into the oven for 25-35 minutes until puffed, golden brown, and a toothpick inserted in the center of the muffin comes out clean upon removal. Allow to cool (or don’t) and enjoy. Store in an airtight container or ziplock bag for up to 4 days, and/or freeze.

Ladies, miss eating yummy muffins since you found out you had Prediabetes? You’re not alone! Read on to find out how to make blood-sugar-friendly Fibery Carrot Flax Muffins that work for breakfast or a healthy snack.

Tell you a secret. fiber is the key to you keeping your blood sugar under control!

That’s right – fiber! And not eating enough fiber is likely a huge part of the reason why you have Prediabetes and Insulin Resistance!

So you need to eat more fiber.

And one of the best forms of fiber is flax seed meal.

Flax seed meal is also super low in carbs AND flax has been proven to:

World Health Organization Open Research Study on Flax and Diabetes

Ladies! It sounds like Flax Meal needs to be on your daily menu!

So let’s make some Fibery Carrot Flax Muffins!

Recipe: Fibery Carrot Flax Muffins

• 1 1/2 cup of golden Flax Seed Meal (Bob’s Red Mill)
• 1 tsp baking powder (Bob’s Red Mill)
• 2 TBP CEYLON cinnamon (do not use cassia cinnamon)
• 1/2 cup walnuts
• 1/4 cup raisins
• 3/4 tsp salt
• 3 eggs
• 3 TBSP RAW honey (don’t freak out, that’s only 3 grams honey per muffin!)
• 2/3 cup water
• 1 cup grated raw carrot

Trying to eat healthy all on your own is too darn hard.

In the Healthy U Group we encourage each other to eat better.

Directions: Mix the dry ingredients with a whisk. Mix the wet separately, again with a whisk. Combine and whisk together.

Fill a muffin tin with parchment muffin-paper.

Bake at 350 degrees for 40 minutes.

Tip: These Carrot Flax Muffins freeze well, so you can make lots and toss them in the freezer for later.​

Grind Your Own Flax Meal To Avoid Rancidity

Flax seed meal can go rancid quite quickly. The easiest way to avoid this is to grind your own flax seed meal and then store your flax seed meal in the freezer!

NOTE: If your baked flax seed creations taste fishy, your flax seed meal is rancid or you overcooked your flax creations (which makes the flax meal oxidize, and that means rancid flax – SO DO NOT EAT IT!)

To avoid this issue…I grind my own golden flax seed meal with my Vitamix blender (it only takes about 30 seconds).

I have no reason to chase gluten-free food. It just happened that this muffins don’t have glutinous flour in it. I think they are pretty close to the nutritionally ideal breakfast.

Blog’s Category: Awesome Findings, Perfect Breakfast

Intro

It was about time to start using that pack of buckwheat flour which was roaming around my freezer for a while. Yes, I keep most of my grains in a freezer just because it prolongs their shelf life indefinitely thus expending my cooking flexibility indefinitely as well 🙂

As a big fan and promoter of buckwheat in general, I’m really excited about this recipe. I wish I could grind my own flour out of buckwheat imported from Eastern Europe because buckwheat from there is much more superior that local one bought in Whole Foods type of stores. I had opportunity to compare crepes made of local, US produced buckwheat flour and flour ground from imported seeds (buckwheat is a seed!). Let me tell you – late was by far more flavorful. [Sigh. one more].

Well, I’m [busy, lazy, etc.] patriotic and making my muffins from buckwheat flour produced by brand well known here, in US, Red Mill. After all the final result is absolutely satisfactory!

What is it?

This is all good stuff in there – ground buckwheat and flax seeds, walnuts and raisins, coconut oil, almond milk, honey, greek yogurt and some eggs! No bad list of nutritious stuff, right?

Taste is smooth, mild, with interesting combination of flavor. Unusual buckwheat flavor is barely picking up through sophisticated combo of coconut, cinnamon, walnuts and other flavors.
These muffins are not too sweet, I would say, rather under-sweetened. Texture is nice – soft and dense at the same time. Raisins and walnuts bring pleasant break into the texture and burst with its own taste and texture.

If you’re looking for an easy and mouth-watering raspberry muffins recipe, look no further than these easy Dairy Free Raspberry Muffins from scratch! Keep them dairy free or easily substitute with eggs and milk, the choice is yours! They are super easy, super moist and fluffy, and super delicious. Your family will love this easy raspberry muffins recipe!

These Dairy Free Raspberry Muffins from scratch are sweet and tangy, filled with fresh plump raspberries. They were inspired by these delicious ginger-spiced peach muffins, and like most muffin recipes, have become another family-favorite.

Though no one in my house has a dairy allergy, I am becoming increasingly interested in baking without eggs and cow’s milk. Not only does eliminating these from baked goods decrease the calories within them, it increases the nutritional benefits of traditionally “unhealthy” muffins.

Plus, with it being a little tricky finding eggs and milk recently up here in Northern Virginia, it’s always good to know how to make your favorite baked goods without eggs or milk.

How to make dairy free muffins

Making muffins dairy free is super simple and requires just a few easy substitutions. These substitutions likely will be pantry staples so you should have them on hand. If they aren’t the usual staples you keep stocked up on, definitely add them to your pantry staple list! You never know when another pandemic emergency will strike and you wish you stocked up! See this list of foods you should always have on hand for easy cooking, baking, and drinking during emergencies.

Here are the 2 easiest ways to make dairy free muffins, like this tasty, fluffy and scrumptious raspberry muffins recipe:

1.Substitute Flax Eggs for Chicken Eggs

I’ve also slowly becoming obsessed with using flax eggs in place of chicken eggs for my baking. I just love how muffins turn out when using flax eggs.

What is a flax egg? A flax egg is simply water mixed with ground flax seed. That’s it! It works the same way as an egg does in baking: to add moisture and structure. In fact, I find the muffins I make with flax eggs are even more moist and fluffy than those I make with regular eggs! Learn how to make a flax egg for these raspberry muffins here. Essentially, you mix 1 tablespoon of ground flax with 3 tablespoons of water to make 1 “egg”.

Flax eggs are also a bit healthier than the real deal. They have less calories, no cholesterol and are loaded with vitamins and minerals. Most abundantly, they contain protein, fiber, omega-3 fatty acids, and vitamin B. Overall flax eggs are a healthier choice, so if you’re looking to start baking with healthier alternatives to traditional baking ingredients, flax eggs are for you! You can read all about the benefits of flax here, if you’d like to know more.

2. Substitute Almond Milk for Cow’s Milk

Almond milk is a great substitute for cow’s milk. Almond milk is soy-free, gluten-free, and lactose-free. This non-dairy drink also contains vitamins A and D and has a lower calorie count than cow’s milk. When substituting with almond milk, I often find that I need to increase the amount of almond milk by about 1/4 cup in most recipes. So keep that in mind!

I especially love using vanilla almond milk in baking. It gives the recipe a subtle vanilla and creates a light and fluffy end result. These vanilla almond milk pancakes are one of my reader’s favorite recipes. We love them topped with homemade pumpkin cream cheese or pumpkin ricotta topping You should definitely give them a try!

Despite being dairy free, these raspberry muffins are super moist and wonderful to make during raspberry season, when raspberries are at their plumpest and juiciest.

When are raspberries in season?

Raspberries are a summer/fall crop. They are usually at their peak in June in the Southern United States and July in the Northern United States. That means you can make sweet, fresh raspberry muffins all summer long!

Raspberry muffins are still fantastic during the off-peak, buy you may find that the cost of raspberries is much higher during the winter and spring. But there is a simple solution to spending more money to make these dairy free raspberry muffins when the craving hits mid-winter: make a whole bunch in the summer and freeze them!

These dairy free raspberry muffins will be added to our freezer muffin stock pile, ready for the off- season and for a quick snack or breakfast on the go all year round. They will be there along with these filling and fiber-packed oatmeal flax breakfast muffins and sweet strawberry banana muffins!

ingredients in this dairy free raspberry muffins recipe

This recipe uses common baking ingredients. The dry ingredients include all purpose flour, white sugar, baking powder, and salt.

The wet ingredients are: vanilla almond milk, vanilla extract, olive oil, and flax egg.

You will also need the star of raspberry muffins: fresh raspberries!

I do not use frozen raspberries, but you can if that’s what you prefer. I love the freshness of juicy in-season raspberries so I opt for them. If using fresh raspberries too, make sure to fold them into the batter very gently so you keep as many of them intact as possible. Raspberries are a fragile fruit and fall apart easily.

how to make dairy free raspberry muffins recipe

Making raspberry muffins from scratch is very simple. All you need is one large mixing bowl, a 12-cup muffin tin, and your measuring cups. Follow these steps:

1. Preheat the oven and spray 12 muffin cups with cooking spray or fill with muffin liners.
2. Make the flax egg by combining 3 tablespoons of water and 1 tablespoon of ground flax. Let it chill while you prepare the rest of the ingredients.
3. Mix the flour, sugar, salt, and baking powder in the mixing bowl. In a measuring cup, add the oil, milk, and vanilla extract and mix until combined.
4. Now pour the liquid ingredients into the dry and mix until the wet and dry are completely incorporated, being careful not to over mix. Add the flax egg and mix again. Add the raspberries and gently fold into the batter.
5. Pour into the muffin cups, filling each 2/3 of the way to the top. If you have leftover cups (you probably won’t), add a couple tablespoons of water to those. This will ensure that the muffins rise evenly.
6. Bake your raspberry muffins for 20 minutes. To check if they’re done, insert a toothpick into the center. If it comes out clean, your muffins are done! If not, bake for another 2 minutes and repeat.

And last, enjoy! Dairy free raspberry muffins are perfect alongside a hot cup of tea, coffee, or a latte. On a hot summer day, enjoy this sweet snack with a big glass of homemade lemonade or iced green tea with honey.

This post may contain affiliate links. Read my disclosure policy.

Flax eggs are an unbelievably easy to make egg substitute. It’s just flaxseed and water. Great alternative for vegan and healthy baking with added protein!

Flax seeds are an excellent gluten free and vegan substitute for eggs. Try using Flax Egg in The BEST Ever Healthy Chocolate Chip Cookies or any other Healthy Baked Goods.

FLAX EGGS

Flax seeds are an easy, vegan, gluten free substitute to the chicken eggs you would normally use in baked goods. The next time your baking use flax eggs and a plant-based or dairy-free milk alternative for easy vegan recipes. Enjoy egg-free baking on a paleo, whole30, grain-free and gluten free diet.

Flax eggs are a simple 1 to 1 exchange for eggs in most baking. Use flax eggs the next time you make Cookies, brownies, Muffins or Cake.

HOW TO MAKE A FLAX EGG

The only two ingredients you need are ground flaxseed and water. to make the perfect egg replacer. And you can find the simple step-by-step instructions for if you start with whole flaxseed below.

Making flaxseed into an egg substitute is an easy no-bake recipe. It’s a simple matter of whisking together flax seeds with a bit of warm water in a small bowl. Once it’s combined just leave the mixture to set for 15 minutes. After the 15 minutes it should have an egg-like or gelatinous consistency. The perfect egg replacement and the total time is just over 15 minutes! If you whisk the flax seeds with the water at the beginning of baking and let it sit while you get the rest of your ingredients in order, it should be ready when you are.

Making this egg alternative takes a little longer if you start whole flaxseeds, instead of pre-ground flax seed meal. To make flaxseed meal use a high speed blender or coffee grinder until you have ground flaxseed. You can make larger amounts of flaxseed meal at a time and store it in the fridge without mixing it in water. Then take out as much as you need the next time you bake.

WHY USE FLAX EGGS

Flax eggs have the same function as regular eggs in your recipe. Like regular eggs flaxseed acts as a binding agent in the recipe to keep the ingredients together. And unlike many egg substitutes this flax egg recipe makes vegan recipes that taste pretty close to using real eggs.

Unlike eggs, flax eggs are cholesterol free and contain dietary fiber. Flaxseed also contains omega-3, which is very important to your health. And if you’re trying to cut back on calories flax has less than eggs. So, even if you’re non-vegan you may want to consider this vegan egg substitute for a healthy recipe.

RECIPES TO MAKE WITH FLAX EGGS

The BEST Ever Healthy Chocolate Chip Cookies

Blueberry Banana Baked Oatmeal Muffins

Whole Wheat Chocolate Zucchini Bread

Healthy Blueberry Muffins

OTHER VEGAN EGG SUBSTITUTES

• Chia seeds: If you don’t have flax, don’t worry! You can still substitute eggs for chia eggs. Make the recipe the same way, just substituting flax for chia seeds, and use chia eggs as a 1 to 1 substitute for eggs.
• Pureed fruit: You can also use applesauce or a mashed banana as an egg replacer, instead of flax seeds. Use 1/4 cup unsweetened applesauce to replace 1 egg in baking. Bananas are also 1/4 of a cup to 1 egg, but, unlike flax, baking with bananas may result in a slightly banana flavored recipe.
• Yogurt: Use 1/4 cup plain yogurt to replace the egg in your recipe. While this will remove the egg from the recipe, it won’t result in vegan baking because yogurt has dairy.

MORE BAKED GOODS TO USE FLAX EGGS IN

Strawberry Creme Baked Oatmeal

Black Bean Brownies

Chocolate Chip Baked Oatmeal

Applesauce Bread

HOW TO STORE FLAX EGGS

• Serve: Once you’ve mixed the flax seed with water and let it sit until it reaches an gel-like consistency, you’ll need to use them quickly. Unfortunately, once it’s mixed and set there’s really no storing the flax egg.
• Store: You can store flax meal in the fridge on its own to make it last longer. It should stay good for about 4 months. You’ll know it’s not good when it no longer easily mixes with the water.

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Whole Wheat Flax Seed English Muffins

Adventures in Art, Travel, and Vegetarian Living

October 16, 2017

Whole Wheat Flax Seed English Muffins

It was usually three mornings a week each semester. Three mornings that I was scheduled to open at work. I worked as a YMCA lifeguard while in high school and college. Getting up early wasn’t something I loved. I would sleep as long as I possibly could, roll out of bed, throw on my works clothes, and bike to work. (Yes, I was even that crazy person who biked through the winter!)

These early morning shifts were actually a good thing. A really good thing, for a couple of reasons. One, I made an extra dollar per hour if I worked the early shift (that goes a looong way when you are a broke college student!) Two, I was done with work by ten am usually and thus had the rest of the day for classes, homework, studying, and practicing (yeah, music major!).

The drawbacks? Yes, there were some of those, too. The big ones, needing to go to bed early if I wanted to function as a real human being the following morning. And not giving myself time to eat a “proper” breakfast. I always had something, but after I started dating the man who is now my husband, he was convinced that I never had a big enough breakfast. (A cup of yogurt and a granola bar did not cut it for him.)

It’s not that I didn’t like to cook or bake at the time or that I didn’t care for breakfast. I just simply would rather be sleeping. What early 20’s adult wouldn’t? Even toast took too much time for me. Now, ten years later, breakfast gets much more attention from me.

English muffins (which are not English or muffins) were one of my favorite breakfasts when I was growing up. Recently, it occurred to me that I could just, you know, make my own. How hard could it be? As it turns out, not hard at all and totally worth the toasty breakfast deliciousness.

I made up a whole wheat flax seed version. I love the flavor of flax seeds when they are toasted, so why not throw them in to add to the healthiness and deliciousness factors? These are super good. Top them with jam. Eat at least two. Heck. Yes. Happy breakfasting, friends!

A weekly dose of nutty history, pop culture, and recipes from Lee Zalben, aka The Peanut Butter Guy.

Has everybody been telling you to eat flax seeds lately? They may be on to something. Flax seeds have been making a comeback as nutritionists, chefs, and wellness experts are recognizing the powerful health impact this little seed can have. Low in carbohydrates and sugars, flax seeds are loaded with heart-healthy Omega-3 fatty acids, fiber (both soluble and insoluble), and somewhere between 70 and 800 cancer-combating lignans.

You can buy whole flax seeds. They’re fun to use while baking bread at home. But unless the seeds get “broken down” while you chew your food, they can “pass right through you” and you won’t receive any of their nutritional value. Your best bet? Pick up some ground flax seeds, also known as flax seed meal, which are available from a number of companies, including Bob’s Red Mill, Spectrum, and even GNC. Since the flax seeds have already been ground up, all of their nutrition is available for your body to absorb. Just make sure to follow the storage suggestions on the package to preserve the meal’s flavor and nutrients.

Here are some delicious ideas for incorporating this nutty little seed into your diet:

Bake It In

For every 1 1/2 cups of all purpose flour you would use in a traditional recipe for these baked goods, add 1/2 cup ground flaxseed to:

Mix It Up

Start by adding 1 tablespoon ground flaxseed for every 6-ounce serving of the following foods. From there, you can increase or decrease the amount of flaxseed you use based on your own taste preference:

• Yogurt
• Applesauce
• Smoothies
• Tuna/chicken salad
• Spaghetti sauce
• Hummus
• Granola

Sprinkle It On

When you finish preparing these foods (or scooping them out of a container), try just a sprinkle of flaxseed for an extra boost of nutty flavor and nutritional value.

• Ice cream
• Cottage cheese
• Oatmeal
• Fried rice
• Cheese straws

Do you already cook with flax seeds on a regular basis? Got any flaxy recipes to share?

All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.

Lee Zalben aka “The Peanut Butter Guy” is the Founder and President of Peanut Butter & Co. In 1998 Lee opened the Peanut Butter & Co. sandwich shop in New York City and in 2003 expanded into retail distribution. His line of ten different varieties of all natural peanut butter (Dark Chocolate Dreams, Cinnamon Raisin Swirl, Smooth Operator, etc.) is now sold at over 15,000 supermarkets and natural food stores throughout the US and Canada, including Kroger, Safeway, Target, Walmart, and Whole Foods. Lee has a passion for delicious, wholesome food and the people who grow it, produce it, and cook it, and serve it! Lee is the author of The Peanut Butter & Co. Cookbook (Quirk Books) which is now in its fourth printing, and writes the weekly That’s Nuts column for Serious Eats. A graduate of Vassar College, Lee also earned a master’s degree from Pace University.

Blueberry muffins with flax seeds incorporate homemade flax seed meal, gluten-free flour, and an apple puree. Slideshow: Breakfast Muffins

Ingredients

• 2 medium apples
• 1 1/2 cups all-purpose gluten-free flour
• 1 1/2 cups flax seed meal (See Note)
• 1 cup brown sugar
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon kosher salt
• 2 large eggs, lightly beaten
• 3/4 cup whole milk or unsweetened almond milk
• 1 teaspoons vanilla extract
• 1 1/2 cups fresh or frozen blueberries
• 1/4 cup whole flax seeds

How to Make It

Preheat the oven to 350º. Peel and puree the apples in a blender or food processor. Set aside (the mixture will turn brown). Line a 6-muffin tin with large paper cups, and set aside.

In a large bowl, mix the flour, flax seed meal, sugar, baking soda, baking powder, salt, and cinnamon. In a separate bowl, combine the milk, eggs, and vanilla. Mix well, and slowly pour the liquid ingredients into the dry ingredients, stirring. When the wet and dry ingredients are combined, add the apple puree and blueberries, and gently stir to combine.

Using a measuring cup or scoop, evenly divide the batter between the muffin cups. (They will fill nearly all the way to the top, and because these are gluten-free muffins, they aren’t going to rise too much.) Sprinkle the flax seeds on top of each muffin. Bake, uncovered, for 20-30 minutes or until a toothpick inserted in the center of the muffin comes out clean. Cool in the muffin tin for 5 to 10 minutes.

Because store-bought flax seed meal lacks the nutritional value of whole flax seeds, it’s best to make a fresh, coarse-ground flax seed meal just before you use it. Flax seed meal is easy to make with a with a food processor, clean coffee grinder, or blender. One cup of whole flax seeds yields about 1 2/3 cups of flax seed meal, so leave room for expansion (use any leftover flax seed meal in smoothies or sprinkled on top of cereal or yogurt).

12 small muffins

Ingredients

• 1 1/2 cups ground flaxseed
• 1/2 cup whole-wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 4 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1 1/2 cups milk , preferably skim
• 2 tbsp olive oil
• 1 egg
• finely grated orange zest , from 1 orange
• 1/2 tsp vanilla
• 1 1/2 cups raisins , preferably sultana

Instructions

• Preheat oven to 350F (180C). Lightly grease a muffin pan with vegetable oil, coat with a non-stick cooking spray or line with paper cups. In a large bowl, using a fork, stir flaxseed with whole-wheat and all-purpose flours, sugar, baking powder, cinnamon, nutmeg and salt until evenly blended. In a medium-size bowl, using a fork, whisk milk with oil, egg, peel and vanilla just until blended. Pour milk mixture into flour mixture and stir just until combined. Stir in raisins.
• Spoon batter into each muffin cup, filling about three-quarters full. Bake in centre of 350F (180C) oven until a toothpick inserted in centre of muffin comes out clean and top is firm to the touch, about 25 minutes. Let stand for 5 minutes before removing from cups. Muffins are delicious served warm and spread with strawberry jam. Or cool completely and store in an airtight container at room temperature up to 2 days. Muffins can also be frozen for up to 2 weeks.

Nutrition (per serving)

• Calories
• 270,
• Protein
• 7.1 g,
• Carbohydrates
• 41.9 g,
• Fat
• 9.8 g,
• Fibre
• 5.8 g,
• Sodium
• 222 mg.

Recent research has shown that women eating flax-filled muffins slow the growth of breast tumours. Each of these muffins contains 2 tablespoons (30 mL) ground flaxseed–a commendable amount of this valuable seed. You can purchase ground flaxseed in health food stores.

Healthy additions

In place of raisins, try adding about 1/2 cup (125 mL) dried cranberries and 3/4 cup (175 mL) coarsely chopped walnuts for added protein.

These cranberry cinnamon flaxseed muffins are great for a delicious low carb winter muffin. Not only are these flaxseed muffins low carb, they are also gluten free.

At only 3g net carbs per these tasty cranberry cinnamon flaxseed muffins make a great breakfast or sweet snack. With a fibre content of 6.6g per muffin they will keep you full and “moving”.

I find that flaxseed gives a great wholemeal taste and texture to low carb baked goods. Ground flaxseeds are one of the lowest carb flours to bake with too and great for those of you who have nut allergies. The health benefits of flaxseed are amazing as they are packed full of nutrients, rich in omega-3 fatty acid ALA, lignans and can help control blood sugar.

KETO CINNAMON MUFFINS – ONLY 3 GRAM NET CARBS

Full of fiber and low in carbs these flaxseed muffins are a great start to the day. Just make sure that you drink plenty of water when eating these muffins.

I served these plain but a drizzle of cream cheese frosting would be utterly delicious. Add some chopped nuts too for a crunchy muffin.

EASY KETO CRANBERRY CINNAMON FLAXSEED MUFFINS RECIPE

This easy flaxseed recipe has a few simple ingredients.

• Ground Flaxmeal – I prefer golden flaxmeal but you can happily use brown flaxmeal. The brown will give a more wholemeal flavour. The photos in this recipe used brown.
• Almond flour – The addition of almond flour gives the muffins an additional flavour and texture.
• Erythritol – I used erythritol for the low carb sweetner. Swerve or Monk fruit would work well too.
• Cinnamon – You can never have enough cinnamon. Don’t be shy with it as flaxseed can take the flavour.
• Butter – I used unsalted butter but if you wanted to make these muffins dairy free, coconut oil works well.

Can I share something really important with you? Fiber is the key to you keeping your blood sugar under control! Sounds like you could use a steaming, tasty batch of my Fibery Sweet Potato Ginger Flax Muffins!

I’ll say it again: fiber, fiber, fiber!

If you want to reverse your Prediabetes and Insulin Resistance — eat MORE fiber.

That’s right – fiber! Did you know not eating enough fiber is likely a huge part of the reason why you have Prediabetes and Insulin Resistance? It’s true!

Flax Seed Meal

So you have to eat MORE fiber, there’s no debate to it.

And one of the best forms of fiber is flax seed meal.

Flax seed meal is super low in carbs AND flax has been proven to:

Sounds like you need to eat flax. and often!

So now it’s time to enjoy my Fibery Sweet Potato Ginger Flax Muffins!

They’ve got sweet potato in them AND fresh ginger root! Super yummy!

Recipe: Fibery Sweet Potato Ginger Flax Muffins

Makes 11 to 12 muffins

• 1 1/2 cup of golden Flax Seed Meal (Bob’s Red Mill)
• 1 tsp baking powder (Bob’s Red Mill)
• 2 TBP CEYLON cinnamon (do not use cassia cinnamon)
• 1/2 cup walnuts
• 1/4 cup raisins
• 3/4 tsp salt
• 3 eggs
• 3 TBSP RAW honey (don’t freak out, that’s only 3 grams honey carbs per muffin!)
• 2/3 cup water
• 1 – 2 TBSP grated fresh ginger root (2 – 4 inches of the root)
• 1 cup grated RAW sweet potato (peeled)

Directions:

Mix the dry ingredients with a whisk.

Chop up the RAW sweet potato and ginger with a food chopper. I use my little Cuisinart Chopper to chop up the sweet potato and ginger because I hate using a grater! (actually, I hate grating my fingers by mistake!)

If you don’t have a food chopper, use a grater.

Add the egg, water, honey and sweet potato/ginger together, then mix well with a whisk.

Combine the dry and wet, then whisk together.

Fill a muffin tin with parchment muffin-paper.

Bake at 350 degrees for 40 minutes.

Tip: These Fibery Sweet Potato Ginger Flax Muffins freeze well, so you can make lots and toss them in the freezer for later.​

By Lance Washburn
@ChefWashburn

This is a pretty versatile recipe when it comes to wanting to make some personal modifications.

I.E. Replace Stevia with 6t agave nectar. or.

1c ground flax seed & 1c whole wheat flour.

Ingredients

How to Make Low Carb Flax Bread

” data-hide=”Hide Step Photos ” style=”display:none”> Step-by-Step

Nutrition info per serving (1 serving/1 slice)

145 cal, 11 g fat, less than 1 g carbs, 6.5g protein

About Low Carb Flax Bread

13 Non-Lettuce Healthy Summer Salads

Ever get sick of eating lettuce-based salads? We definitely do. That’s when we turn to these easy, healthy, and refreshing summer lettuce-less salads to change things up! Bursting with summer vegetables and fruits, you’re going to love these flavorful dishes.

A Week’s Worth of Go-To Summer Dinner Menus

Looking for dinner inspiration? We’re here for you! Check out our week’s worth of summer dinner menus that are family tested and approved. From Meatless Monday to Taco Tuesday to Sunday night supper, we have summer favorites that you’re going to love.

14 Refreshing Strawberry Lemonade Recipes

Nothing quite says summer like a refreshing glass of ice-cold strawberry lemonade. And now, with these easy 14 homemade strawberry lemonade recipes, you can make it for all your front-porch-sippin’ needs! Full of fresh strawberries and lemons, these recipes will be your go-to for drinks by the pool or in the backyard all summer long.

These fluffy, oversized lemon-poppy flax seed muffins get a boost of Omega 3 fatty acids thanks to an easy homemade flax seed meal. Slideshow: Breakfast Pastries

Ingredients

• 2/3 cup white granulated sugar
• Juice and zest of 1 lemon
• 2 cups all-purpose flour
• 1/4 cup flax meal (See Note)
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 3/4 cup sour cream
• 2 eggs
• 1 teaspoon vanilla extract
• 1 stick unsalted butter, melted and cooled
• 2 tablespoons poppy seeds
• 2 tablespoons plus one teaspoon flax seeds

How to Make It

Preheat the oven to 400º. Line a 6-muffin tin with large paper cups, and set aside.

In a large bowl, rub the sugar and lemon zest together with your hands until the sugar and lemon juice are combined. Whisk in the flour, baking powder, baking soda, salt, and flax seed meal. In a separate bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter together until until all of the ingredients are blended. Pour the wet ingredients over the dry ingredients and stir to blend. Stir in the poppy seeds and 2 tablespoons of the flax seeds.

Using a measuring cup or scoop, evenly divide the batter between the muffin cups. Sprinkle the remaining flax seeds on top of the muffins. Bake, uncovered, for 20 to 30 minutes or until the tops begin to turn golden brown and a toothpick inserted in the middle of a muffin comes out clean. Cool the pan on a rack for 5 to 10 minutes before serving.

Because store-bought flax seed meal lacks the nutritional value of whole flax seeds, it’s best to make a fresh, coarse-ground flax seed meal just before you use it. Flax seed meal is easy to make with a with a food processor, clean coffee grinder, or blender. One cup of whole flax seeds yields about 1 2/3 cups of flax seed meal, so leave room for expansion (use any leftover flax seed meal in smoothies or sprinkled on top of cereal or yogurt).

This is a healthy way to make really good muffins that your family will beg for no matter what time of year.

Prep time: 15 minutes Total time: 30-45 minutes

Servings: Makes 10 muffins

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Ingredients

1. • 1 1/4 cup raisin bran
   • 1 cup whole wheat flour
   • 2 1/2 teaspoons baking powder
   • 3/4 teaspoon nutmeg
   • 1/4 teaspoon ground cloves
   • 1 tablespoon milled flax seed
   • 3 tablespoons water
   • 1/3 cup milk
   • 1 egg
   • 3/4 cup brown sugar
   • 1/4 cup margarine
   • 2 apples, peeled and chopped

Preparation

1. 1. Preheat oven to 350 F. Combine dry ingredients into large bowl. Combine wet ingredients into smaller bowl. Add wet ingredients to dry ingredients. Spoon into greased muffin tins up to the lip of the tin. Bake 15-30 minutes, depending on altitude (the higher the altitude, the longer you’ll need to cook them). To keep the ultimate amount of moisture while storing, place the muffins into a ziplock bag immediately after removing them from the oven (while still piping hot). Note: If you don’t have flax seed, add another egg and don’t add the 3 tablespoons of water. Note: The brown sugar can be substituted with the same amount of maple syrup.

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Gluten Free Flax Muffins

Grain Free | Aug, 12 2014

Flax seeds are the #1 source of lignans, a phytonutrient that has anti-oxidant properties and acts as a phyto-estrogen. Plant estrogens have a very protective effect on the more aggressive estrogens and the xeno-estrogens or chemical estrogens form the environment. Does cooking the flax affect the benefits of the healthy Omega 3’s? According to recent studies, after baking, the oils in the flax seeds remained stable and beneficial. This flax muffin is my version of a “bran muffin”, which my husband and I used to love. I was craving a muffin one day and came up with this. Let me know what you think. Bon Appétit!

In a large bowl add the following and mix thoroughly:

2 cups of ground flax seeds

2 cups of almond flour

1 cup of raisins or goji berries

1 cup grated carrots

2 tsp. baking powder

1 tsp. baking soda

1 tsp. Himalayan Crystal salt

1 tsp Stevia Glycerite or to taste

In a separate bowl, whisk the following:

½ cup grape seed or coconut oil

1 cup unsweetened hemp milk

4 eggs or egg substitute

Add the wet ingredients to the dry and mix. The batter should be thick, but if it is too dry, add a bit more milk.

Spoon into muffin paper cups and tins. Bake at 350 for about 20 minutes, or until the batter is done. Enjoy for breakfast or as a snack with a cup of matcha tea.

Delicious healthy way to start your day, so rich in fibre! We suggest you eat them with a little almond butter (or cashew or hazelnut butter)

1 ½ cups spelt flour
1/2 cup spelt flakes (or oatmeal flakes)
1/2 cup freshly ground flax seeds
1 tbsp cinnamon
1 tsp salt
1 tsp baking soda
1/2 tsp nutmeg
1-2 apples cut in small chunks
3-4 organic eggs – beaten
1 ripe banana
1/4 cup orange juice
1/4 cup olive oil
1/3 cup yogurt (optional)
1 tbsp vanilla
1-2 tbsp crunchy almond butter
Can lightly sprinkle with whole flax seeds or sunflower seeds or some of the spelt flakes

Mix the wet and dry ingredients separately and then mix them together and let the mixture sit for 5-10 minutes. Then add the apple. This recipe makes 12 yummy muffins. These muffins are sweetened with the fruit and are quite sweet as is. However, if you feel you need them to be sweeter; try adding a little stevia (1/4 cup powdered) or ¼ cup maple syrup or honey.

Why Eat Flax:

Flaxseeds are an excellent source of omega-3 essential fatty acids (alpha-linolenic acid), dietary fibre, and lignans, from which they derive their major health benefits. They are also a good source of folate and vitamin B6 as well as the minerals manganese, magnesium, phosphorous, and copper.

This recipe uses both flax and flax milk. Did you know the nutrition properties of flaxseed are not destroyed in baking? Cooking with flaxseed and flax milk are just as nutritious as consuming them raw. These muffins are moist, delicious, and perfect for fall and the holiday season! This recipe is vegan but enjoyed by all!

This recipe calls for 2 flax eggs, learn how to make them here.

Chocolate Pumpkin Muffins

Course Breakfast, Snack

Servings 12 muffins

Ingredients

Ingredients:

• 1 cup canned pumpkin puree
• 1/2 cup brown sugar
• 2 flax eggs 2 Tbsp flaxseed + 6 Tbsp water
• 1/4 cup Manitoba Milling Co. Flax Milk
• 1 tsp vanilla extract
• 1/4 cup vegetable oil

• 1.5 cups whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp pumpkin pie spice
• 1/2 tsp salt

Part 2:

• 1/2 cup cocoa powder
• 1/4 cup Manitoba Milling Co. Flax Milk
• 1/4 cup dark chocolate chips dairy free if needed

Instructions

Directions:

1 Tbsp in each slot.

1 Tbsp on top of the pumpkin mixture already in each tin.

Print Options

Description

With simple ingredients, these muffins are healthy, moist, and delicious. Perfect for breakfast, or as a snack.

Ingredients

• 1 cup Oats
• 1 cup Milk
• 1 cup Flour
• ½ cups Ground Flax Seed
• 1-½ teaspoon Ground Cinnamon
• 1 teaspoon Baking Powder
• ½ teaspoons Baking Soda
• ½ teaspoons Salt
• 1 whole Beaten Egg
• ½ cups Sugar
• ¼ cups Oil
• 1 teaspoon Vanilla Extract

Preparation

Preheat oven to 400 degrees F. Lightly grease muffin tin.

In a medium bowl, add oats and milk to soak together for 15 minutes, so the oats can soften.

While the oats are soaking, in a separate bowl combine the flour, ground flax seed, cinnamon, baking powder, baking soda, and salt.

To the soaking oats, stir in the beaten egg, sugar, oil, and vanilla extract.

Once the 15 minutes has elapsed for the oat mixture, add the dry ingredients and stir until well blended. Fill the muffin cups about 3/4 full.

Place the pan in the preheated oven on the middle rack, and bake for 15 minutes.

Recipe notes: You can use old fashioned or quick cooking oats, or a combination of both, in this recipe. You can use brown sugar or granulated sugar. You can use any light flavored oil you choose, such as vegetable or canola oil. It’s a very versatile recipe.

Morning Muffins with Quinoa and Flax

Cooked quinoa and ground flax give these muffins the moist, fiber-rich goodness of bran muffins, minus the wheat-derived bran. If you are not gluten-sensitive, you can substitute all-purpose flour for the gluten-free baking mix.

• 14 Servings

Ingredients

• 1 1/2 cups cooked quinoa (3/4 cup uncooked)
• 1 cup low-fat buttermilk
• 3 Tbs. flaxseed meal
• 1 cup raisins
• 2 cups gluten-free all-purpose baking mix
• 2 tsp. baking soda
• 1/2 tsp. salt
• 1/4 tsp. ground cinnamon
• 2 large eggs
• 1/3 cup oil
• 1/2 cup honey
• 1/2 cup sugar
• 1 cup chopped walnut pieces (optional)

Preparation

1. Combine quinoa, buttermilk, and flaxseed meal in medium bowl. Let stand 30 minutes.

2. Place raisins in heat-proof bowl, and cover with boiling water. Let stand 10 to 30 minutes to plump. Drain, and set aside.

3. Preheat oven to 350°F. Line 14 muffin cups with paper liners.

4. Sift together baking mix, baking soda, salt, and cinnamon in large bowl.

5. Beat eggs with whisk in bowl. Whisk in oil, then honey and sugar. Stir in quinoa mixture. Fold in baking mix mixture until just combined. Stir in raisins and walnuts (if using). Fill muffin cups three-quarters full with batter, and bake 20 to 25 minutes, or until browned on top and toothpick inserted in center of 1 muffin comes out clean. Cool before serving. (Muffins have a slight baking soda taste when warm.)

What are flax eggs? And why use them? Here’s a simple guide on how to make a flax egg, plus why it’s a great trick to know, even if you’re not a vegan!

4 Reasons Flax Eggs Are Great For Baking

If you don’t have eggs on hand

Provides fiber and omega-3s

Low carb / good for keto

Lets you eat raw cookie dough or brownie batter

You May Also Like: Vegan Chocolate Chip Cookies

How Do You Use Flax Eggs?

You can use flax eggs in so many different recipes, including french toast, pancakes, cookies, muffins, cupcakes, veggie burgers, brownies…

(Sounds crazy, but it’s really good!!)

The Best Vegan Egg Substitute

Even if you’re not a vegan, this is still a great trick to know!

If you’ve ever run out of eggs while baking, flax eggs are something you can always keep on hand.

They’re healthy, cheap, gluten free, soy free, paleo, and super easy to make. My mother is a teacher and uses them for school, cooking boxed cake mixes with flaxmeal instead of chicken eggs so there’s no risk of salmonella and the finished products are suitable for those who have egg allergies.

As a bonus, flax seeds are low in net carbs—most of their carbs are from fiber—and provide protein, iron, and are 100% cholesterol-free.

Try using them in these Black Bean Brownies.

How to make flax eggs

Whisk 1 tbsp flaxmeal with 3 tbsp water in a small bowl. Refrigerate at least 15 minutes, or cover and refrigerate overnight. It will thicken and develop a gel-like consistency. After this time, it’s ready to use like an egg.

These vegan eggs can be used to replace one large egg (about 50-60g without the shell). If you want to replace multiple eggs, simply double or triple the recipe.

Can you use whole flaxseeds? Can you use chia seeds?

If you only have whole flaxseeds on hand, you can easily make your own flaxmeal. Just process the seeds in a blender or food processor until finely ground. Both brown or golden flax are fine to use to make flax eggs.

You can use chia seeds in the same way you’d use a flax egg. Simply grind the seeds into powder, then use the chia meal in place of flax.

Benefits of flax seeds

One tablespoon of ground flax has about 36 calories, 1.3 grams protein, 1.9g fiber, iron, magnesium, B vitamins, manganese, copper, potassium, alpha-linolenic acid, lignans, and omega-3 fatty acids. Studies show adding flax to one’s diet may help reduce the risk of heart disease, stroke, certain cancers, high cholesterol, diabetes, and that they can also help reduce inflammation.

Do flaxmeal eggs work?

They’re a great way to veganize many desserts, breakfast recipes, and pastries that call for one or two eggs, and one flax egg can be substituted in a 1-to-1 ratio for one regular egg.

Foods where they typically work well include cakes, muffins, cookies, and brownies – for example, this is my favorite Vegan Brownies Recipe.

They cannot be equally substituted for eggs to make dishes such as scrambled eggs, fried eggs, frittatas, or omelettes. The raw batter will taste a little bit nutty, but flax eggs have a neutral flavor that you most likely won’t notice at all in most recipes such as pancakes or baked goods.

Be sure to try them in this Keto Muffins Recipe

By Lisa MarcAurele on Apr 30, 2011 57 Comments – This post may contain affiliate links. See Disclosure

Additional Info

coconut flour low carb flax bread that’s full of healthy ingredients and so easy to make. It’s a perfect for every day on a gluten free diet.

After discovering all the benefits of chia seeds, I made up some chia gel using nine parts water to one part chia seeds. Since the gel can be used in baking, I thought I’d make up a quick bread and add a little chia gel to the batter.

This is an easy low carb flax bread that can be made in a loaf or muffin pan. I used a 9×5 loaf pan because it is less time consuming as the batter doesn’t have to be divided.

There is no sweetener added to this savory bread. It makes a wonderful side to dinner or with eggs at breakfast.

This coconut flour bread can also be used to make a sandwich for lunch. And, it’s full of healthy ingredients and so easy to make.

How to make the flaxseed bread recipe

The process for making this easy low carb bread is simple. You’ll start be preheating the oven to 325°F. Then get a bread pan greased and ready to go.

To make the base mix, simply blend coconut flour, flaxseed meal, baking soda, and salt in a small bowl. Next, combine eggs, chia gel, coconut oil, low carb milk, and vinegar in a large bowl.

The dry flaxseed mixture is then incorporated into the wet ingredients. The batter should be very thick. This is then spread into the prepared bread loaf pan.

It’s then baked at 325°F for about 40 minutes until it tests done. The bread can then be removed from the pan after cooling on a rack for 15 minutes.

Because it’s so easy to make, this low carb flax bread is perfect for every day on a low carb or gluten free diet. You’ll love it toasted and spread with chia jam or butter.

It can even be made into more of a roll or bun by baking in round molds. I suppose you might call them muffins at that point, but they are savory and not sweet.

It’s super easy to bake up this low carb bread. And, you shouldn’t have any trouble finding any of the ingredients.

This yummy low carb coconut flour bread is very filling, too. So, a little bit goes a long way.

Coconut Flour Low Carb Flax Bread Recipe

Enjoy this simple keto bread recipe! And be sure to let us know what you think in the comment section below if you do give it a try.

WW Freestyle Points 4

Calories 117 kcal

These Healthy Lemon Chia Seed Muffins are the perfect breakfast! Low in sugar and vegan, they’re packed with zesty lemon flavor and nutritious chia seeds.

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These Healthy Lemon Chia Seed Muffins are basically like a ray of sunshine in muffin form. I swear I could eat them for breakfast every day!

They’ve got the perfect amount of zesty lemon, protein and omega 3’s from the chia seeds, and just taste SO yummy! I came up with this recipe years ago when we first moved into our apartment, and it’s been one of my favorites ever since.

This week, I’ve teamed up with tons of different bloggers for Muffin Week 2018! You’ll find all kinds of muffins (sweet + savory!) from lots of other talented food bloggers here like these Healthy Lemon Blueberry Muffins or No Sugar Added Pumpkin Zucchini Muffins… yum!

On the first night we were in our new apartment together (and ate popcorn for dinner on top of a moving box) I promised Tyler I would make him whatever he wanted for breakfast to make up for our lack of exciting dinner.

He quickly replied – Lemon Poppyseed Muffins. Buuuut… when I went to look in the cabinet we didn’t have poppy seeds. (Because who thinks to buy poppy seeds for your new apartment when you’re hungry, tired and grocery shopping at 9’o clock on a Saturday night)

I didn’t want to crush his hopes and deny the request, so I just agreed and figured I’d come up with something in the morning.

When I was getting out the ingredients to bake the muffins, I noticed I had a big bag of chia seeds in our pantry that would be PERFECT as a replacement for the poppy seeds. I’m kinda in love with chia seeds.

Even though they’re little – they’re tiny powerhouses! Just one tablespoon of them has 4g of fiber, 3g of protein and more than a third of your daily recommended intake of omega 3 fatty acids!

What makes these muffins healthy?

• Healthy whole grains – The base of these muffins is a combo of oat and whole wheat flour! Usually muffins are made with white flour, but the whole grains help make this a healthier muffin that will keep you fuller for longer!
• Low sugar – Rather than loading these muffins up with sugar, I sweetened them with just maple syrup

Back to the muffins… So I subbed in chia seeds for the usual poppy seeds…. and Tyler gave them the stamp of approval. I think you’ll love them just as much!

They’re a little tangy from the lemon, perfectly sweet from honey, and have a little superfood crunch thanks to the chia seeds. You’re gonna love them!

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What can you use instead of eggs in baking? Flax eggs! Here’s how to make a flax egg, a replacement used in vegan baking.

What’s a flax egg? While it might sound a little odd, it’s a fantastic trick as an egg replacement used in baking. Alex and I used to shy away from them — and in all honesty, it was mostly because of the name. Turns out, flax eggs are incredibly easy to make and they work like a charm in many baked goods. Now that we’ve gotten the hang of them, we even use them if we forget to buy eggs! You can store ground flax seed in your fridge and have it ready to go at any moment. But I’m getting ahead of myself! Here’s everything you need to know about flax eggs.

What’s a flax egg?

A flax egg is a mixture of ground flax seed and water that can be used as a substitute for an egg in baked goods. This egg substitute is all natural and fits into virtually any diet (gluten-free, Paleo, Whole 30, vegetarian, vegan, and dairy-free). It seems almost magical, but it’s truly a miracle of nature.

How does a flax egg work? When the flax seeds are ground up and mixed with water, they become thick and gooey due to a gum in the seed coating. The thick substance can be used as a binder in baked goods, just like you’d use an egg.

How to make a flax egg

Here’s the formula for how to make a flax egg, a replacement for 1 standard egg:

• 1 flax egg =
  1 tablespoon ground flax seed +
  2 1/2 tablespoons water, whisked andallowed to stand for 15 minutes

You may see other sources state that a flax egg is 1 tablespoon ground flax seed to 3 tablespoons water. In our testing, we found that 3 tablespoons came out a bit watery, so we prefer 2 1/2 tablespoons.

There are lots of different variations on how to make a flax egg: some sources state to use hot water, others place the mixture into the refrigerator for 15 minutes. Our testing found that there was really no difference between all these options. So, simply whisk together the flax seed and water at room temperature and allow it to stand. It will thicken after the 15 minutes into a gel-like substance. Give it another whisk after it’s sat and it will come to the right consistency.

What recipes can you use a flax egg replacement in?

Obviously, do not attempt to make a plate of scrambled flax eggs! The best place to use a flax egg replacement is in baked goods like quick breads, muffins, and pancakes. While they don’t whip up into a meringue or make a fluffy frittata, they’re perfect for zucchini bread or banana pancakes.

Here are some ideas for recipes where you could substitute a flax egg. Please let us know if you’ve tried any, and what recipes you’ve found work well!

• Apple Zucchini Muffins
• Blueberry Cake
• Healthy Banana Bread Muffins
• Blueberry Oatmeal Muffins
• Gluten Free Pancakes
• Lemon Poppy Seed Oatmeal Pancakes
• Healthy Banana Bread
• Easy Banana Pancakes with Berries
• Easy Chocolate Banana Bread

How to grind flax seed

This recipe calls for ground flax seed, and you’ll typically find it in the grocery as whole seeds. You can easily grind your own flax seeds by placing them in a blender or electric coffee grinder. Here’s how to grind flax seed:

1. Place 1 cup flax seeds in a high speed blender or electric coffee grinder.
2. Blend on high for a few seconds until fully ground. Yields 1 1/2 cups.

This recipe is…

Vegetarian, gluten-free, vegan, plant-based, and dairy-free.

Flax Egg

(6 votes, average: 4.83 out of 5)

4.8 from 6 reviews

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 1 flax egg 1 x

Description

What can you use instead of eggs in baking? Flax eggs! Here’s how to make a flax egg, a replacement used in vegan baking.

Ingredients

• 1 tablespoon ground flax seeds*
• 2 1/2 tablespoons water

Instructions

1. If your flax seeds aren’t already ground, grind them by placing them in a high speed blender or electric coffee grinder for a few minutes until finely ground.
2. In a small bowl, whisk together the flax seeds and water. Allow to stand for 15 minutes until it thickens, then give it another whisk. Use as a 1 for 1 replacement for eggs in baked goods like quick breads, muffins, cookies and pancakes.

• Category: Essentials
• Method: Stirred
• Cuisine: Vegan

Keywords: Flax egg, How to make a flax egg, What is a flax egg, Flax egg replacement

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Whether it’s how to make salad dressing or homemade Yum Yum Sauce, our essential recipes are easy DIYs to make at home! Here are few more of our essential and DIY recipes:

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Category: Muffins, Quick Breads

Heat oven to 350°. Spray muffin pan with cooking spray or use pan liners.

Mix flour, flax seed, brown sugar, baking powder, nutmeg and cinnamon in a large bowl.

In another small bowl, beat the egg, then add the milk. Add to the dry ingredients, and mix just until all ingredients are wet.

Fill muffin wells 3/4 full.

Bake for 20 to 30 minutes.

Nutrition Facts

Flax Seed Muffins

Serves: 12

Amount Per Serving 12
Calories		183.41 kcal
% Daily Value*
Total Fat 6.37 g		9.8%
Saturated Fat 1.43 g	7.2%
Trans Fat 0.0 g
Cholesterol 17.4 mg		5.8%
Sodium 116.25 mg		4.8%
Total Carbohydrate 27.43 g		9.1%
Dietary Fiber 4.66 g	18.6%
Sugars 10.91 g
Protein 6.37 g

Vitamin A 2.72 %		Vitamin C 0.02 %
Calcium 16.56 %		Iron 9.59 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Make a flax egg perfect for vegan baking. Learn the easy steps for how to make a vegan replacement for eggs in baking using just ground flax seeds and water

Learn how to make a flax egg for vegan baking recipes. It is so easy! For starters, you only need two ingredients: ground flax seeds and water. Add a tiny bit of time and ta-da (!) like magic you have a one-for-one completely vegan egg substitute that works for cookies, muffins, pancakes.

Bonus: flax contains fiber, is cholesterol-free and is the best plant source for the omega-3 fatty acid AHA, which has heart-protecting power. Flax eggs are incredibly easy to make, why not try them in these decadent Vegan Peppermint Brownies.

What is a flax egg?

A flax egg is a mixture of ground flax seeds, which are sometimes labeled as flax meal in stores, and water. Ground flaxseed has a gelatinous quality and when combined with water, it creates a blend that does some of the same work that chicken eggs do in baking recipes.

Flax eggs add moisture, texture, and bind the wet and dry ingredients together. The seeds must be ground not whole for the flax egg recipe to work because the gelatinous quality of the seeds will not be released in intact seeds.

How to make a flax egg

First, measure out your flaxseed. Remember, it must be ground flaxseed. If you buy them whole, you can grind your own in a spice grinder.

Next, place the ground flaxseed and water in a small bowl.

Now, whisk to combine.

Let the mixture rest uncovered for 15 minutes at room temperature or in the fridge. It will thicken and become gel-like. Do not cheat on the time. The mixture needs to gel to work.

Recipes that use ground flaxseed

Frequently asked questions

Vegan flax eggs lend a slightly nutty taste to baked goods, but many vegan bakers consider them a more neutral-tasting ingredient than other egg replacements like bananas or avocados. They also do not contribute unwanted color to recipes. You can also consider making a more flavor-neutral chia seed egg.

For most baked goods, but not ones that require a lot of air and volume. Flax eggs have no leavening properties. If you are making a recipe and it calls for a lot beating after adding the eggs, it means the eggs are adding air and volume to the baked good. Flax eggs will not do that.

It depends on what you are looking for. Flax eggs offer omega-3 fatty acids and fiber. They are cholesterol-free. Chicken eggs have more protein and iron. Both are very nutritious choices.

I usually mix up just what I need for a single recipe, but it is important to keep your flaxseed meal in the refrigerator. Their high oil content makes ground flaxseeds go rancid very quickly.

When you are looking for a gluten-free, vegan-friendly egg substitute, flax eggs are an easy and economical choice.

For more cooking tutorials, check out:

If you’ve found this cooking resource for How to Make Flax Egg helpful or if you’ve tried any recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience with this technique. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

by Meghan on March 24, 2020 2

Learn what a flax egg is, how to make it and when you should use it! Using a flax egg is a great substitute if you don’t have eggs on hand, want to make an allergy friendly recipe, or for vegan baking.

Have you ever started to make a recipe, only to realize you are out of eggs? This happened to me recently when I was making some Healthy Peanut Butter Banana Muffins for my toddler. Luckily, I was able to substitute a flax egg for the egg called for in the recipe.

What is a flax egg?

A flax egg is an egg substitute that is made from ground flax seeds and water. A flax egg is vegan, gluten free, paleo and whole 30. Not only is it great for people with allergies or food restrictions, but it also works well as a substitute for when you run out of eggs!

How does a flax egg work?

When the ground flax seeds are mixed with water, the mixture becomes gelatinous, thanks to a gum that is in the seed coating. This mixture can bind and emulsify ingredients in baking recipes like an egg would.

What recipes can I use a flax egg in?

Flax eggs work best in these kinds of recipes:

What can I use instead of a flax egg?

If you need an egg substitute but you don’t have flax seed, you can also make something similar using chia seeds. Mixing 1 TBSP chia seeds with 3 TBSP water will give you another option for an egg substitute.

You can also use the following in some recipes as an egg substitute

• 1/4 cup apple sauce
• 1/4 cup mashed banana
• 1/4 cup pumpkin puree
• 1/4 cup mashed avocado
• 1/4 cup silken tofu
• 1/4 cup yogurt
• 3 TBSP creamy nut butter

Preheat oven to 375 degrees F.

In a large bowl, combine oat bran, flour, flax seed, bran, baking powder, baking soda and salt. Set aside.

In a blender, combine oranges, brown sugar, buttermilk, oil, and eggs. Blend well.

Pour the orange mixture into the dry ingredients. Mix until well blended. Stir in raisins.

Fill well-greased muffin tins about 6/8 full.

Bake for 18 to 20 minutes or until a wooden pick inserted into the center of the muffin comes out clean.

How can something this healthy taste so darn good?! The bran and flax are playfully offset by a surprising sweet citrus flavor from whole oranges.

Mr Breakfast would like to thank Checkers for this recipe.

From Kay O.

Rating (out of 5):

For best results, zest one of the oranges and add it to the dry ingredients. Then, peel the oranges and add those to the blender. Otherwise, the orange flavor can be too bitter because of so much peel.

Comment submitted: 6/9/2013 (#16017)

From voddy2

Rating (out of 5):

This is a good discovery. I took one of the comment suggestions and used peeled whole orange, but scraped off about a teaspoon of orange zest in the bowl. The zest added a lot of flavor.

Comment submitted: 6/14/2011 (#12797)

Still not sure? Do we include the orange peel in this recipe?

Comment submitted: 4/23/2011 (#12489)

From guy smiley

Rating (out of 5):

Great. Tastes healthy of coarse, but very nice for that type of muffins. People’s comments hee are very helpful.

Comment submitted: 1/3/2011 (#11840)

From thewhitecat

Rating (out of 5):

When we moved, I lost this recipe and want to thank you for posting it! They are delicious and, yes, use the whole orange!

Comment submitted: 12/26/2010 (#11783)

This recipe has 27 net carbs. Look for it on about.com which gives you a breakdown. Brown sugar can be substituted with an artificial sweetener.

Comment submitted: 1/31/2008 (#4526)

From Don And Tammy

Rating (out of 5):

I made this about two months ago and my husband is on me to make it again. Very flavorful. For Lindsay – we peel the oranges, but I bet a little grated orange peel in the mix would make a good thing even better.

Comment submitted: 8/31/2007 (#3476)

The whole orange including the peel?

Comment submitted: 8/28/2007 (#3464)

From Binkletter ( Team Breakfast Member )

Can anyone tell me what the carbohydrates are for this recipe. I would like to make it and my husband is diabetic. I don’t want to rate it until I make it. It sounds wonderful.

Not sure what a flax egg is or how to use it? This simple guide explains how to make a flax egg and offers tips on when you should and shouldn’t use one.

A few weeks ago I got a question on my Facebook page that said ‘What is a flax egg and how do I make one. ’. As a vegan, it seems like something you just know, right?

But non-vegans and a lot of people who don’t do egg-free baking are probably like ‘Um, but really what is it? An egg made of..not egg?’. Well, yes!

I know it seems silly if you have been using flax eggs for a while, but for those who haven’t here’s an easy how-to on what it is, when to use it, and the do’s and don’ts of using the flax egg. Let’s hop to it!

How to Make a Flax Egg

A flax seed egg is just one part flax seed mixed with three parts water, easy. Ground (make sure it’s ground!) flax seed does an awesome job at gelling up when it is combined with water, emulating the ‘gel’ and binding nature of a traditional egg in vegan baking recipes.

The flax seed egg also gives back the correct amount of moisture to recipes, ensuring that your vegan baked goods don’t get too dried out or crumbly.

I always like to picture the amount of water/liquid that an egg would give to a recipe and think about how I need to replace that within the recipe. I’ve seen the ratios vary from recipe to recipe, but I’ve had the best luck with using the 3:1 ratio.

This ratio gives you the best gelling and the lest amount of ‘too much water’ scenario, which can make or break a recipe.

The general rule of thumb is 1 tablespoon ground flax seed + 3 tablespoons water = 1 ‘egg.’ Let sit for 5 minutes before using.

When to Use Flax Eggs

Flax eggs can be used in a multitude of vegan baking recipes, but I find that they are best in a recipe when they won’t be detected. Think brownies (chocolate always covers anything up), chocolate chip cookies, quick breads, and some cakes.

I wouldn’t use flax eggs in a vegan vanilla cake or a delicate dessert, such as a crepe or cream pie.

Recipes that can easily hide the flax eggs are a wonderful way to incorporate them, without giving them a weird texture or messing with the flavor.

Hearty recipes, like bran muffins or anything loaded with other nuts and seeds, are great for flax eggs too since they have a lot going on in them anyway.

Tips on How to Make a Flax Egg

Do’s: Do make sure you mix up your flax egg ahead of time! Nothing is worse than getting halfway through a cookie recipe and realizing that your flax egg isn’t gelled properly. Then you have to measure, mix, let sit, etc.

I always prepare my flax egg first, then pull out the rest of my ingredients while it sets up (am I freaking anyone out by talking about it gelling? I hope not!).

If you do forget to make it ahead of time, I wouldn’t recommend just dumping it all in without letting it set. At this point, you are just dumping water and flax seed into your recipe and who knows how that will turn out.

Don’t ruin your cookies like that, do it right!

Don’ts: Don’t assume that flax eggs are always going to be able to replace regular eggs! I know they are great for some recipes, but not all of them. If you are trying to convert a non-vegan recipe to vegan, I wouldn’t use them in, say crepes, or something that is designed to be very eggy.

Past using them to sub for more than 2 eggs, things get a little wonky and don’t work out quite right.

I have never subbed in flax eggs for more than 2 eggs, but I would be interested in hearing if anyone else has. Also, don’t forget to measure!

I just eyeballed the measurements a few times for recipes and things just don’t turn out correctly. If you are going to make a flax egg, just make it right.

That about covers it! I’ve only been using flax seed eggs since I’ve been doing vegan baking, so if anyone else has any tips or tricks I would love to hear them!

Also, totally not sponsored, but I am currently using and love Bob’s Red Mill ground flax seed meal for baking and making a good flax egg. I’ve also found huge bags of ground, good quality flax seed meal at TJ Maxx, which sounds odd, but they are an amazing value.

Did I cover everything? Let me know if you have any other questions or want to know anything else about flax eggs.

They sound so weird, but were really a game changer for me when I started veganizing recipes.

If you are looking to do some vegan baking of your own with flax seed eggs, I’ve included a few recipes below that I’ve used them in successfully. Happy baking!