4-Ingredient Vegan Flax Muffins (V, GF, oil-free)

4-ingredient vegan flax muffins that taste like butterscotch blondies? Yes, please! They are also flourless, grain-free, gluten-free, and oil-free.

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Course: Grain-Free Vegan Muffins Cuisine: American Keyword: all flaxseed muffins, flourless vegan flax muffin, oil-free vegan muffins, vegan flax muffin, wfpb baking, wfpb breakfast cookies, wfpb muffins Servings: 12 muffins Author: Camilla

Ingredients

• 2/3 cup flaxseed meal

• 1/2 cup smooth almond butter

• 1/2 cup plain nondairy milk (e.g., almond milk, cashew milk, oat milk)

• 1/3 cup pure maple syrup

• Optional: 1 teaspoon vanilla extract

• Optional: 1/4 cup chopped dried fruit or miniature chocolate chips

Instructions

1. Preheat oven to 325F (160C). Grease or spray 12 cups of a standard muffin tin.

2. In a large bowl, stir together the flaxseed meal, almond butter, milk, maple syrup and (optional) vanilla until blended and smooth.

3. Divide batter evenly among prepared cups.
   If using, sprinkle tops with dried fruit, lightly pressing into batter.

4. Bake for 25 to 30 minutes or until edges are browned and the centers are just set.

5. Let cool in pan on wire rack for 10 minutes, then remove muffins from muffin tin. Transfer muffins directly to rack to cool completely.

Notes

Storage: The muffins will keep in a airtight container in the refrigerator for 5 to 6 days or the freezer for up to 3 months.

Tip: Any creamy-ish nut or seed butter can be used in place of the almond butter. If the nut or seed butter is unsalted, add about 1/8 to 1/4 teaspoon fine sea salt to the batter.

Milk: Use any nondairy milk you like except for full fat coconut milk. If you are not avoiding dairy, feel free to use dairy milk.

Sweetener: Use an equal amount of granulated sweetner (e.g., coconut sugar, brown sugar, granulated cane sugar) in place of the maple syrup.

Sugar-Free Option: Replace the maple syrup with an equal amount of measure for measure liquid or granular sugar replacement.

Nutrition

Serving: 1muffin | Calories: 124kcal | Carbohydrates: 10.2g | Protein: 4.8g | Fat: 7.3g | Saturated Fat: 1.3g | Sodium: 10mg | Fiber: 2.4g | Sugar: 6.5g

Vegan Chili Low Sodium

Ingredients

Large Onion Chopped 

Peppers g y o r

Abbotts veggie crumbles 2 boxes

3 low sodium stewed tomatoes (stewed tomatoes are hard to find so we used no salt diced tomatoes and 

Low sodium bottle v8

Can low sodium kidney undrained 

Can low sodium white beans undrained 

Peppered  meat mixture

Packet McCormick's chili seasoning (or make your own reducing salt)

Instructions

Brown onions and peppers

Add Abbotts crumbles and brown more

Put all incidents in pot

Medium high frequent stirring 45 min

Simmering  1 hr stirring

Chili Seasoning Mix

Ingredients 

▢ 2 Tbsp chili powder

▢ 2 tsp cumin

▢ 1 tsp salt

▢ ½ tsp garlic powder

▢ ½ tsp onion powder

▢ ½ tsp ground black pepper

▢ ½ tsp paprika, smoked paprika also works well here

▢ ½ tsp oregano

▢ ½ tsp cocoa powder

▢ ¼ tsp cayenne pepper

Instructions 

Mix together all spices. This recipe is equivalent to 1 store bought seasoning packet (1.25 oz or 35 grams).

Spices for making chili seasoning.

Store in an airtight container until ready to use.

Try these chili recipes: 

• vegetarian chili 
• black bean chili
• lentil chili
• sweet potato chili

Source

Vegan Barbecue Sauce

Makes 2 cups

Ingredients

One 6-ounce can tomato paste

1/2 cup pineapple juice

1/4 cup pure maple syrup

3 Tbsp low-sodium soy sauce or liquid aminos

2 Tbsp apple cider vinegar

2 Tbsp stone-ground mustard

1 Tbsp minced ginger

1 to 2 cloves garlic, peeled and minced

1/2 tsp chipotle powder

1/2 tsp paprika or smoked paprika

1/2 tsp freshly ground black pepper

1/4 tsp onion powder 

1/4 tsp cayenne pepper

Method

1. combine all ingredients in a blender and blend on high until smooth

2. Serve immediately or keep in an airtight container in the refrigerator for up to 4-5 days

Variations

We used 1/2 tsp onion powder and 1 Tbsp of onion flakes.  We also put half of the maple syrup that was called for.

Source:  Forks over Knives The Cookbook by Del Sroufe

Vegan Balsamic Dressing

Ingredients

1 c balsamic vinegar

3 tbsp water

1/3 c tahini

3/4 dijon mustard

1/4 c maple syrup

1 tsp garlic, minced

salt and pepper

Method

Mince garlic and combine ingredients in a medium bowl and mix until smooth

Lemon Tahini Sauce / Dressing

Ingredients

1/4 c tahini

2 Tbsp lemon juice

2 Tbsp water

2 clove garlic, minced

salt

pepper

Method

Mince garlic and combine all ingredients in a small bowl and mix until smooth.

Source 

Spicy Peanut Sauce

Ingredients

3-4 Tbsp Water

⅓ cup creamy peanut butter

1 tsp Chili Garlic Sauce

1 Tbsp liquid aminos

3 Tbsp lime juice

2-3 Tbsp maple syrup

Method

Add chili garlic sauce, peanut butter, liquid aminos, lime juice and maple syrup and mix well.

Add water, 1 tbsp at a time so the sauce doesn’t become too thin.

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