Calling all healthy muffin lovers! Get ready for the muffin of your dreams. These chocolate chip flaxseed muffins are loaded with tastiness without being overloaded with processed ingredients.

Thanks to flaxseeds and whole wheat flour, these muffins are just packed with healthy fiber. And when you add mini chocolate chips to the mix, these muffins transform from ordinary to extraordinary.

And to top it all off, these chocolate chip loaded muffins are easy to make and are vegan.

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Why you’ll love these chocolate chip flaxseed muffins

These chocolate chip flaxseed muffins will quickly become another favorite at your place. Here’s why you’ll be making this recipe on repeat:

Perfect Texture – With a slightly crisp exterior and tender interior, these easy muffins have such a satisfying texture.
Chocolatey – Every muffin is studded with a healthy dose of chocolate chips. I used mini chocolate chips for a more even distribution, but you can use any type you have on hand.
Wholesome Ingredients – You don’t need to use white flour and loads of granulated sugar to make a delicious muffin. This recipe embraces wholesome ingredients like flaxseeds, whole wheat flour, and a small amount of coconut sugar to make muffins that both taste good and make you feel good.
Easy to Make – When a recipe is this easy to make and creates something so delicious and healthful, it’s hard not to make it again and again. And again.

Ingredients

Not only are these muffins easy to make, but they require a fairly simple list of ingredients that you probably already have on hand. Take a look see for yourself:

Flaxseeds – Instead of using eggs, ground flaxseeds serve as the binder in this healthy muffin recipe. Flaxseeds not only bind here, but they also provide a good amount of healthy vitamins, fiber, and a depth of flavor that is enjoyable.
Whole wheat flour – Not only are we getting fiber from the flaxseeds, but also from the whole grain flour making up the foundation of the muffins.
Baking powder and baking soda – These two work together to make sure these muffins are light and airy. No dense muffins here!
Salt – The ever important supporting role of salt helps everything else taste it’s best.
Coconut oil – A healthy fat that helps keep these chocolate chip flaxseed muffins oh so nice and moist.
Coconut sugar – Only a relatively small amount is called for in this recipe. It lightly sweetens the batter and helps the muffins brown in the oven. If you don’t have coconut sugar you can also use the same amount of regular granulated sugar instead.
Vanilla – Adds a warm flavor to the muffins that complements the chocolate really well.
Almond milk – You can use whatever milk you prefer, just make sure it’s at room temperature before mixing it in with the melted coconut oil. Melted coconut oil will solidify if exposed to cold.
Apple cider vinegar – The vinegar helps make the muffins tender by breaking down gluten formation. It also reacts with the baking powder and baking soda, which helps with the rise and creates an open crumb in the flaxseed muffins.
Chocolate chips – I like to use mini chocolate chips in this recipe so they distribute more evenly throughout the muffins. An even distribution of chocolate chips means every bite is equally yummy.

How to make chocolate chip flaxseed muffins

Ready to eat one of these tasty muffins? Head to your kitchen, follow these easy steps, and you’ll be happy snacking in no time.

Prep. Heat your oven to 350 degrees Fahrenheit. Grease or place paper liners into the cups of a 12-cup muffin tin.
Make a flax egg. Grind up the flaxseeds then combine with water. Set aside to absorb the water and thicken.
Whisk up dry ingredients. Whisk flour, baking powder, baking soda, and salt together.
Combine wet ingredients. Add coconut sugar, coconut oil, vanilla, almond milk, and apple cider vinegar to the flax egg. Whisk to combine.
Add dry ingredients to wet ingredients. Pour the dry ingredients in with the wet ingredients. Mix until just combined.
Fold in chocolate chips. Pour in the chocolate chips and gently fold in until evenly distributed.
Bake. Evenly divide the batter among the cups in the muffin tin. Bake for 25 minutes.
Cool and dig in. Remove from the oven and let cool for 10 minutes in the pan. Take out of the pan and enjoy warm or let cool entirely on a wire rack.

Tips for successful muffin baking

For the best muffin outcome, take a look at these tips and apply them:

Finely grind the flaxseeds. To ensure you’re getting the most binding power from the flaxseeds, grind them really nice and fine (powder like) before soaking in water.
Use room temperature ingredients. Because this muffin recipe calls for melted coconut oil, you really need to make sure the milk you add is not cold. Cold milk will make the coconut oil solidify into chunks. We need the oil to stay melted so it mixes evenly throughout the batter. The muffins will be nice and moist this way.
Don’t over mix your batter. Over mixing will cause the flour to build gluten networks. This will make the muffins rubbery instead of tender. Only mix until the flour just gets combined with the wet ingredients.
Conquer the divide. The best way to evenly divide the muffin batter among the cups of your muffin tin is with a spring loaded cookie or ice cream scoop.
Smooth the tops of the batter before baking. This muffin batter is kind of thick, so smooth the tops of the muffins flat with a rubber spatula or spoon before baking. This will give the muffins a more uniform look as they bake. Although it’s not necessary, it is a nice touch.

How to store leftovers

If you plan to make these to eat as a breakfast or snack for the next few days, here’s how to store them so these chocolate chip flaxseed muffins stay fresh.

Cool the muffins completely. Once completely cool, place them in an airtight container. Leave them on the counter. They’ll make for great eating for about 3 days.