Gluten-Free Flax Muffins
These Gluten-Free Flax Muffins are such a healthy and delicious way to start the day. They are light and fluffy, with great texture and flavor.
These healthy muffins are surprisingly light and fluffy! They have a neutral flavor with just a touch of sweetness, plus they have great texture.
Why You Need This Recipe
- This recipe is actually really easy to make! And, these Gluten-Free Flax Muffins are super healthy.
- This recipe is gluten-free and dairy-free.
- Flax has been studied for its unique nutritional properties, and has research showing many health benefits.
Recipe Steps
Step One
The first step to making these healthy flax muffins is to gather up all the ingredients.
Then, you just combine the dry ingredients including the flax, flour, baking powder, and coconut sugar, and then add the wet ingredients.
Step Two
Spray your muffin tin with non-stick cooking spray and then divide the batter between all the wells.
Step Three
Bake the muffins for about 20 minutes, or until the tops have turned a golden brown.
These Cinnamon Flax Muffins are such a great healthy grab-and-go breakfast, or a healthy snack or dessert!
Other Healthy Gluten Free Muffin Recipes You Might Like
- Apple Crumb Muffins
- Banana Carrot Muffins
- Chocolate Chip Sweet Potato Muffins
- Gluten-Free Strawberry Muffins
- Pumpkin Chocolate Chip Muffins
- Air-Fryer Mini Blueberry Muffins
- Cassava Flour Chocolate Chip Muffins
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Gluten-Free Flax Muffins
- Total Time: 35 minutes
- Yield: 12 1x
- Diet: Gluten Free
Description
These Gluten-Free Flax Muffins are such a healthy and delicious way to start the day. They are light and fluffy, with great texture and flavor.
Ingredients
- Nonstick cooking spray
- 1/2 cup ground flax seed
- 1 1/4 cups gluten-free baking flour (I used Bob’s 1-to-1 Gluten-Free Baking Flour)
- 1 tablespoon baking powder
- 3 tablespoons coconut sugar or cane sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon sea salt
- 1/4 cup coconut oil, melted
- 2 eggs, lightly beaten
- 1/2 cup unsweetened almond milk (you can use regular dairy milk if you aren’t on a dairy-free diet)
Instructions
- Preheat oven to 350°F.
- Spray a muffin tin lightly with nonstick cooking spray and set aside.
- Combine the ground flaxseed, flour, baking powder, coconut sugar, cinnamon, and sea salt into a large mixing bowl and whisk together.
- Next, add the coconut oil, eggs, and almond milk to the mixing bowl and use a large spatula to stir together. Use a big spoon or measuring cup to divide the batter into the muffin tin.
- Bake for 18-22 minutes or until the muffins have turned a golden brown and a toothpick inserted into the center of one comes out clean.
- Remove each muffin from the tin and let them cool slightly on a rack before serving.
Equipment
Bob’s gluten-free baking flour
Buy Now →Notes
- You can freeze any leftover muffins in a zip top bag for up to 2 months. Defrost in the refrigerator overnight before consuming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Healthy
Keywords: flax muffins, gluten free flax muffins, healthy muffins
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What a delicious recipe! I’m very impressed with the results and will be making more of them when these run out (so maybe later today!) I am one of the 99% of people that doesn’t have Coeliac disease so I used whole wheat flour instead of GF for an extra whole grain boost! I also skipped the oil, used cranberries instead of raisins, and used Namaste egg substitute (edited).
Like another reviewer noted, it doesn’t rise that much because I’m not using real eggs and using some heavy flours (whole wheat + flax). It produced a moist muffin with an expanded crumb, not too dense, and it came out better than I expected! Thanks for sharing the recipe!
★★★★★
Hi Debbie, did you use flax eggs or regular eggs? Sad to hear this recipe didn’t work out for you! I’ll see if I can re-make it soon and whether any of the ingredient amounts need to be modified.
I love that these are sweetened mostly with applesauce and full of fiber!
★★★★★
I love nuts and seeds. I rely so heavily on flax because it’s relatively inexpensive. I would love to be able to incorporate different varieties. Chia pudding (chia seeds in coconut milk) is something I’ve been dying to try. A hemp seed tabouleh or pesto (in place of pine nuts) would be must-trys as well!
Hi Luke, I’ve made chia pudding with coconut milk and it is divine! 🙂
If I won, I’d eat them straight out of the box…or add them to my oatmeal
I would put them in smoothies.
I would use them in smoothies. I’ve currently been adding hemp seeds to most of my smoothies.
Me too, Emily! I use the hemp as my protein source in my green smoothies. YUM!
Raw energy bites!
Carrie,
If I won these yummy nuts/seeds I know exactly what I would do with them. I eat steel cut oats every morning to boost my milk production for my baby girl and oats for breakfast everyday can get OLD! I’m always looking for new ingredients to spice up my morning oats!
i would loveeee this. i cannot get enough of these super foods. i love using an organic blend of flax, chia and hemp hearts in my granola bars and smoothies.