Ingredients:

  • 2 tbsp ground flaxseed meal
  • 5 tbsp warm water
  • 1 cup unsweetened almond milk
  • 1 tsp apple cider vinegar
  • 1/3 cup pure maple syrup
  • 1/4 cup melted coconut oil
  • 1 tsp pure vanilla extract
  • 2 cups white whole wheat flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp sea salt
  • 1 tsp ground cinnamon

Instructions:

  1. Preheat your oven to 375°F (190°C). Line a 12-cup standard muffin tin with liners or lightly grease with coconut oil.
  2. In a small bowl, whisk together the 2 tbsp ground flaxseed meal and 5 tbsp warm water. Let it sit for 5–10 minutes until it reaches a thick, gelatinous consistency.
  3. Stir the apple cider vinegar into the plant milk and let it sit for 5 minutes to create a vegan buttermilk.
  4. In a large bowl, whisk together the thickened flax egg, vegan buttermilk, maple syrup, melted coconut oil, and vanilla extract until smooth.
  5. Sift the white whole wheat flour, baking powder, baking soda, salt, and cinnamon directly into the wet mixture.
  6. Using a spatula, gently fold the ingredients together until just combined. Do not overmix. Fold in optional mix-ins if using.
  7. Divide the batter evenly among the 12 muffin cups. Bake for 20–22 minutes until edges are golden brown and a toothpick comes out clean.
  8. Let the muffins rest in the tin for 5 minutes before transferring them to a wire rack to cool completely.