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

I used to sunflower butter simply because I have more of that in the house. I could only get this recipe to do eight muffins, not the 12 that it says what will make. I added cranberries and peanut splits. They’re very good, and I have been looking for someway to get flaxseed into my diet on a regular basis. These will be a regular addition to our diet. Update: I doubled the recipe and added extra soy milk to make the batter less dense. Sweetened with agave syrup. This time I got my entire 2 dozen. They took a bit longer to bake with the extra liquid. Still very yummy! 4th or 5th time making these. I used agave this time and almost double the soy milk. Baking them much longer. Today they baked for 45 minutes at 350. I’m still getting accustomed to a new oven. Will see how this batch comes out. Always tasty! These keep evolving! Today I added oat bran because I want lower cholesterol. Soon I have wheat germ arriving by Amazon. I recently saw that wheat bran is good for encouraging autophogy, the process of ridding the body of dead cells. I’m hoping to make these a morning health food. I also put a Brazil nut on each as a daily nut provides a necessary nutrient.