Chocolate Flaxseed Muffins

It took me a long time to come up with a vegan flaxseed muffin recipe that my kids would love, but that wasn’t loaded with cups of sugar.  Here it is!  And here’s how I justify serving my kids these muffins for breakfast sometimes: the flaxseed is loaded with Omega-3’s, pumpkin is great source of Vitamin A, and the blackstrap molasses is a powerhouse of iron.  Yummy and healthy!  Tip: to increase your body’s iron uptake, serve these muffins with a few orange slices (vitamin C) on the side.


  • 3/4 cup gluten-free baking flour
  • 3/4 cup ground flaxseed (grind your own immediately before baking to ensure freshness)
  • 1 Tbs cinnamon
  • 1 Tbs unsweetened cacao powder
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup pure pumpkin puree
  • 1/4 cup almond milk
  • 1/3 cup blackstrap molasses
  • 2 flaxseed eggs (recipe here)
  • 1/4 cup (gluten free, dairy free) chocolate chips
  • optional: orange slices on the side


  1. Preheat the oven to 350 F and line a muffin pan with liners.
  2. Combine all dry ingredients in a large bowl.
  3. Combine all wet ingredients in a medium bowl.
  4. Fold wet ingredients into dry ingredients.
  5. Fold in the chocolate chips.
  6. Sprinkle a few chocolate chips on top of each muffin.
  7. Fill the muffin pan and bake for about 20-25 minutes.
  8. Serve with orange slices on the side.

Still trying to get the texture right (too gooey), but the taste is heavenly!  Can anyone help?

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