Raisin Date Flaxseed Muffins

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These nutrient-packed Raisin Date Flaxseed Muffins are made with coconut oil, ground flaxseed, wheat germ, and yogurt. They make a great grab-and-go breakfast for anyone too busy to cook in the mornings. The muffins can be made the night before in less than 30 minutes with this quick recipe.

angled view of raisin date flaxseed muffins on a black wire cooling rack

Raisin Date Flaxseed Muffins

These muffins are full of healthy ingredients and packed with flavor.

The recipe makes 24 regular-sized muffins, 12 jumbo muffins, or 12 regular muffins and 6 jumbo muffins.

Make the muffins ahead of time and freeze them for convenience.

two raisin date flaxseed muffins stacked on one another

I love making muffins on the weekends. They are easy and everyone gobbles them down.

With all of the heavy holiday feasting behind us, most of us are back to watching what we eat. It’s that time of year where we make healthier choices.

These delightful muffins are bursting with good-for-you ingredients. They are filled with all the best ingredients, like yogurt, coconut oil, ground flaxseed, wheat germ, raisins, and dates.

side view of raisin date flaxseed muffins on a white background

Raisin Date Flaxseed Muffins

Raisin Date Flaxseed Muffins

These nutrient-packed Raisin Date Flaxseed Muffins are made with coconut oil, ground flaxseed, wheat germ, and yogurt. They make a great grab-and-go breakfast for anyone too busy to cook in the mornings. The muffins can be made the night before in less than 30 minutes with this quick recipe.
5 from 3 votes
Print Rate
Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 24 muffins
Calories: 236
Author: Jen Sobjack

Ingredients

Instructions

  • Preheat the oven to 400ºF. Lightly mist 2 12-cup muffin tins with nonstick cooking spray. Set aside.
  • In a large mixing bowl, combine the flour, wheat germ, flaxseed, baking powder, baking soda, cinnamon, and salt. Stir with a whisk and make a well in the center.
  • In a separate large mixing bowl, whisk together the sugar and oil until well combined. Whisk in the molasses, honey, and vanilla. Add one egg at a time, whisking well after each addition. Whisk in the yogurt. Pour into the center of the flour mixture. Use a rubber spatula to stir just until dry ingredients are moistened. Gently fold in the dates and raisins.
  • Divide the batter evenly into each pan. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffin | Calories: 236kcal

Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

Tried this recipe? Share it on Instagram!Mention @introvertbaker or tag #bakedbyanintrovert!

Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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