Name: Flaxseed Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 1/2 cups oat bran; 1 cup spelt flour (or white whole wheat flour or unbleached all-purpose flour); 1 cup ground golden flaxseed; 1 tbsp fresh orange zest; 1 tbsp baking powder; 1/2 tsp sea salt; 2 large oranges (quartered, peeled and seeded); 1 cup Purecane zero-calorie brown sugar substitute (you can also use maple sugar, coconut sugar, or regular brown sugar.); 1 cup buttermilk; 1/2 cup avocado oil; 2 whole eggs; 1 tsp baking soda; 1 cup golden raisins

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This fiber-packed recipe for Flaxseed Muffins features a soft and sweet homemade orange muffin made with oat bran, spelt flour, flaxseeds, and raisins. However, the ingredients are super flexible, and the flavor options are endless. Makes 24 muffins.

flaxseed muffins on a cooling rack in brown parchment liners

If you're wondering if you can add flax seed to muffins, the answer is YES, and this quick and easy flax seed muffin recipe will show you the best way to make it happen. You'll make two dozen naturally sweetened muffins with a combination of oat & spelt flour, fresh orange flavor, and just enough flax seed to turn each muffin into a nutritional powerhouse.

Let's break down the benefits of adding flaxseeds to muffins, shall we? Flax seed is a good source of dietary fiber, protein, and iron, and it can help improve digestion, so if you ask me, sneaking flaxseeds into a moist and delicious orange muffin is a no-brainer.

As for customizations, the options are endless. This simple flax seed muffin recipe leaves plenty of room for personalizing with different flavors, mix-ins, and toppings, so feel free to have fun and get creative with your muffins.

Why You'll Love This Recipe

Nourishing. These muffins are a good source of protein and fiber.
Easy. This recipe is fuss-free and great for baking beginners.
Adjustable. The base flax seed muffin is the perfect canvas for your choice of flavor, topping, and mix-ins.
Serving options. These yummy muffins are perfect for breakfast on the go, an afterschool snack, and a late-night sweet treat.
Make ahead. They're perfect for baking a batch to enjoy now and a bunch to freeze for later.

Ingredients You'll Need

ingredients for flaxseed muffins on a countertop

Oat bran - Oatmeal is the center of the oat groat, while oat bran is the outer layer that contains more protein and fiber. It adds texture and structure to the muffins.
Spelt flour - Spelt flour is wheat flour made from the entire grain, so it's higher in essential amino acids, vitamins, and minerals. You can also use white whole wheat flour or unbleached all-purpose flour.
Golden flax seed - I like using ground golden flax seed as it is just as nutritious and tasty as brown, but with a light golden color. You can use golden or brown flaxseeds in this recipe, just make sure to buy the ground flax- not whole seeds.
Oranges - A combination of fresh oranges and orange zest blended directly into the muffin batter for vibrant orange flavor.
Baking powder - Activates during the breaking process, causing the muffins to rise.
Sea salt - Improves flavor and texture.
Purecane Brown sweetener - This is an excellent all-natural option for a tasty zero-calorie brown sugar substitute that does not affect the flavor or texture of the muffins. You can also use maple sugar for natural sweetness, or regular brown sugar.
Buttermilk - This liquid element adds moisture and a delightfully tangy taste and helps make a moist and tender crumb. Don’t substitute the buttermilk with milk or DIY buttermilk (milk + lemon juice or vinegar). Making that swap will affect the texture of the muffin.
Oil - To make soft and fluffy orange muffins, you'll need a quality neutral-tasting oil like avocado or olive.
Eggs - Help bind the ingredients into a batter together while creating a “crust” on top.
Baking soda - Helps the muffins rise while still staying dense and moist.
Golden raisins - I love sweet and juicy golden raisins, but you can use any small dried fruit or berry here.

How To Make Orange Flaxseed Muffins

steps for making muffins: dry ingredients mixed, wet ingredients in a blender, mixed batter, folding in raisins

Step 1: Prepare for baking. Preheat your oven to 375F and line two 12-cup muffin pans with paper cupcake liners.

Step 2: Combine dry ingredients. Add oat bran, flaxseed, baking powder, and sea salt to a large mixing bowl, and stir to combine. Set the dry mixture aside.

Step 3: Blend wet ingredients. Add peeled orange wedges, orange zest, sweetener, buttermilk, oil, eggs, and baking soda to a high-speed blender, and blend until smooth and well combined.

Step 4: Mix muffin batter. Pour the wet mixture into the dry mixture, and mix with a large, sturdy spoon until just blended. Finally, add the raisins and stir to incorporate.

Step 5: Pour batter and bake. Using an ice cream scoop, divide the batter evenly between the lined muffin cups, then immediately transfer to your preheated oven and bake until the muffins pass the toothpick test (18-20 minutes). Mine were perfect at 18 minutes. *oven temps can vary slightly

flaxseed muffin batter in cupcake lined tins

Step 6: Cool. Let the muffins cool in the pan for 5 minutes, then remove them from the pan and transfer them to a cooling rack to finish cooling before storing.

flaxseed muffins fresh from the oven in a muffin pan

Recipe Tips

All refrigerated ingredients must be brought to room temperature. This makes it easier for the wet ingredients to absorb the dry ingredients as you mix them.
The fresh oranges and orange zest give the muffins a prominent citrus fruit flavor. Don't skip the zest!
Do not fuss with the batter more than you need to. An overmixed muffin can be tough and chewy.
Fill each liner no more than ¾ way full. If there's too much batter, the tops may spill over the side of the tin as they bake.
For fluffy muffins with a moist and tender crumb, don't let the batter sit once it's mixed. Instead, immediately pour it into your muffin pan, and get the pan into the hot oven asap.
Let the muffins cool in the tin for 5 minutes, then finish cooling on a wire rack.

Variations

The base flax seed and oat bran muffin are easy to mix and match with different flavors and mix-ins. See below for ideas.

Citrus fruit flavor - Swap the oranges with lemons, limes, or grapefruits.
Fresh berries - Coat diced strawberries, blueberries, raspberries, blackberries, or pitted cherries in flour before adding to the batter.
Nuts & seeds - Mix chopped nuts like walnuts or pecans directly in the batter and sprinkle extra on top. You can also sprinkle pumpkin, sunflower, chia, or flax seeds over the tops before baking.
Warming spices - Warm up the flavors with cinnamon, nutmeg, cloves, allspice, ginger, or pumpkin pie spice.
Chocolate - Stir your favorite milk chocolate, semi-sweet chocolate, or dark chocolate chips into the batter before baking.
Toppings - A soft, warm, and tender flax seed muffin is perfect, but it's even better topped with fruit spreads, grass-fed butter, nut butter, or a drizzle of warm honey or maple syrup.

flaxseed muffins on a cooling rack with orange slices on a cutting board in the background

Storing & Freezing

Storing: Refrigerating homemade muffins tends to draw out moisture and damage the texture. Instead, keep leftovers in a paper-towel-lined airtight container in a single layer at room temperature for 2-3 days.

Freezing: These muffins are best freshly baked, but to extend the shelf-life of extras, you can wrap them individually in plastic and freeze them in an airtight container for 2-3 months. Thaw at room temperature before serving, or pop a frozen muffin in the microwave for 20-30 seconds.

Recipe FAQ

Does flax seed have a taste?

It has a mild, lightly nutty, and pleasantly earthy taste flavor, so it's a great way to add nutrients to baked goods without overpowering the flavor. When added to these muffins, it improves the taste and texture of the whole recipe.

How do I reheat flax seed muffins without drying them out?

To reheat these muffins without drying them out, I suggest loosely wrapping the muffin in a damp paper towel and microwaving it in 30-second increments on low (50% or less) until warm.

More Ways To Use Flaxseed

Peanut Butter Protein Balls

Everything Zucchini Bran Muffins

Stovetop Blueberry Granola

Almond Flour Pumpkin Muffins

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*This recipe was updated from the original recipe post published August 3, 2011 with new photos, recipe tips, and a sugar substitute modification to cut calories and added sugar. The base recipe remains the same.

a sliced flax muffin with a smear of butter

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Amee Livingston

Hi, I'm Amee and I'm completely obsessed with all things fitness, recipe makeovers, and creating tasty, time-saving, recipes. Born and raised in South Carolina, I have a deep love for southern food culture. I am a Certified Personal Trainer, Nutrition Coach, Cancer Exercise Specialist, recipe developer, and freelance content creator. I believe that anyone can be an amazing home cook, and there's nothing better than family time around the table!