These Oatmeal Flax Muffins make a great addition to breakfast or a wholesome midday snack. Enjoy as-is like a bran muffin, customize with tasty extras, or enjoy with almond butter or my favourite chia jam.
Sometimes you just need a good wholesome muffin to enjoy with breakfast or as an afternoon snack. The thing with muffins is that they don’t have to only be seen as a sugary treat. With some tweaks and wholesome ingredients, you can easily have yourself a filling, fibre-rich, not-too-sweet muffin.
I first came across muffins like these Oatmeal Flax Muffins by trying Joyous Health’s recipe, made with oat bran, originally inspired by Ambitious Kitchen.
Most of you know how much I love a simple recipe and one that’s versatile too. Want more cinnamon or other fun spices? Toss ’em in. Want a little extra crunch? Add in some chopped nuts. Want a little extra sweetness? Mix in some dried fruit or berries.
You really can get creative with this recipe by using it as a ‘base’. I personally like them plain-jane (kind of like a bran muffin) so I can top them with fun things like my Chia Jam. So good.
Here’s what you need to make these muffins:
- almond flour
- rolled oats
- ground flax
- non-dairy milk such as almond, coconut, or oat milk
- maple syrup
- coconut oil
- baking soda
- sea salt
- optional additions like chopped nuts, raisins, cranberries, or blueberries
Oatmeal Flax Muffins Can Be Batch Cooked
These muffins make a great batch cook recipe. So that you have plenty to enjoy in a pinch with breakfast or as a snack, simply double or triple the measurements in this recipe and store extras in your freezer. Thaw as needed.
Batch cooking is a fantastic way to have wholesome foods ready-made in your kitchen so you don’t have to think too hard about what to eat, or stress about not having anything prepared.
Learn more about the basics of batch cooking in my Meal Planning Mini-Course.
Oatmeal Flax Muffins
A wholesome muffin made with oats, almond flour, flax and cinnamon.
- 1 cup almond flour
- 1 cup rolled oats
- 1/4 cup ground flaxseed (flax meal)
- 1/2 cup unsweetened milk (e.g. almond, coconut, or oat milk)
- 1/4 cup maple syrup
- 2 eggs
- 1 tbsp coconut oil
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp sea salt
- optional: 1/2 cup raisins, cranberries, chopped nuts, blueberries
Preheat oven to 350F.
In medium-sized bowl, mix together all dry ingredients.
In separate bowl, stir together all wet ingredients.
Pour wet into dry and stir until well combined. Batter should be fairly thick.
Transfer batter to lined muffin tins. There will be enough batter to make 6 large muffins or 8 medium-sized muffins. You could also make 10-12 mini muffins.
Bake about 18-20 minutes, until golden brown on top, firm to the touch, and/or fork comes out clean.
Let cool 5-10 minutes before enjoying! Enjoy as-is or with butter, almond butter, chia jam, or a cup of tea.
Batch cook this recipe by doubling or tripling the measurements and storing extras in your freezer. Thaw as needed.
If you make these muffins, be sure to leave me a comment and rating below! Or tag me in your photos on Instagram @meghanlivingstone. I love seeing what you’re cooking up!
Try some of my other muffins: