These Cinnamon Flax Muffins are gluten-free and vegan-friendly. They’re also grain-free and full of healthy fiber.
Healthy Baking Tips
I’m such a fan of baking tips that give treats a healthy twist. One of my all-time favorite healthy baking tips is to replace half the oil in a recipe with squash puree or applesauce. It’s such an easy swap that adds nutrition and fiber, and you’re more than likely won’t even notice the difference.
For this Gluten-Free Cinnamon Flax Muffin recipe, I gave the option of using butternut squash puree, pumpkin puree, or applesauce. This is a recipe that I originally shared a few years ago, but I re-made it today and shot some new photos. I used butternut squash puree because that’s what I had in my pantry, and the puree gave the muffins a beautiful orange hue.
Another one of my healthy baking tips is to cut back on the grains, and use a grain-free option like flax meal, cassava flour, or almond flour instead. It’s gotten so much easier to find gluten-free and grain-free options, and I’ve linked to some of my favorites below.
Gluten-Free Cinnamon Flax Muffin Ingredients
This recipe is both gluten-free and grain-free, using a mixture of ground flax and almond flour. Some of the ingredients I recommend for this recipe include (some affiliate links included):
- Sprouted ground flax
- Almond flour or cassava flour
- Coconut sugar
- Organic Ceylon cinnamon (REAL cinnamon)
- Organic pumpkin puree or butternut squash puree
How to Make Gluten-Free Cinnamon Flax Muffins
This recipe is actually really easy to make! There are only 10 ingredients, and I wouldn’t be surprised if you have all or most of them in your pantry right now. The first step of course is to gather up all the ingredients. Then, you just combine the dry ingredients, and then add the wet ingredients.
Your batter will look like this:
I recommend spraying your muffin tin with non-stick cooking spray and then dividing the batter between all the wells:
Bake your muffins for 30 minutes in a 375F degree oven, and they’ll end up looking like this:
These Cinnamon Flax Muffins are such a great healthy grab-and-go breakfast, or a healthy snack or dessert!
Health Benefits of Flaxseeds
Flaxseeds are such a healthy food, and because they’re full of fiber, they can help reduce estrogen dominance in both men and women. Would you believe that consuming some flax every day has even been shown to reduce the risk of breast cancer? That is such an amazing health fact! Not only that, but flax can also reduce hot flashes associated with menopause. Buy yourself a bag of sprouted flax and add a tablespoon to your oatmeal, smoothie, salad, or muffins!
Here’s the printable recipe for these Gluten-Free Cinnamon Flax Muffins:
Print
Cinnamon Flax Muffins
Prep Time: 15 minutes- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: Healthy, gluten-free, vegan, grain-free
Prep Time:
Yield:
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Print Recipe
Pin RecipeDescription
These Cinnamon Flax Muffins are gluten-free and vegan-friendly. They’re grain-free and full of healthy fiber.
Ingredients
- 1 ½ cups organic ground flax seed
- ½ cup blanched almond flour or your favorite gluten-free flour
- 1 teaspoon organic ground ceylon cinnamon
- 2 teaspoons baking powder
- 1/2 cup coconut sugar
- 1/3 cup raisins
- 1 tablespoon organic extra virgin coconut oil, melted
- 2/3 cup organic butternut squash puree, pumpkin puree, or applesauce
- 2 eggs, beaten, or two chia eggs*
- 1/2 cup unsweetened almond milk
- *Each chia egg is made by stirring together 1 tablespoon of chia seed with 3 tablespoons of water. Let sit for at least 5 minutes before adding to the muffin batter.
Instructions
- Preheat oven to 375°F.
- Spray a muffin tin with non-stick cooking spray and set aside.
- Combine the ground flaxseed, almond flour, cinnamon, baking powder, coconut sugar, and raisins into a large mixing bowl and whisk together.
- Next, add the coconut oil, butternut squash puree (or applesauce), 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 30 minutes or until the muffins have turned a golden brown.
- Remove each muffin from the tin and let them cool slightly on a rack before serving.
Notes
These muffins freeze great!
Be sure to Pin this Gluten-Free Cinnamon Flax Muffin recipe to your favorite Pinterest board:
READ NEXT: CASSAVA FLOUR CHOCOLATE CHIP MUFFINS
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Mandi says
July 21, 2015 at 5:25 amI make a grain-free oatmeal for breakfast using a variety of nuts and seeds, so would love to win this giveaway to try new options. Thanks for the opportunity!
Ali says
July 21, 2015 at 6:20 amIf I won this package, I would definitely make this recipe. (And if I don’t win it, I will still make this recipe since it looks so good 🙂 .) I use at least some of these seeds every day (on salads, in seed crackers, in smoothies, etc.). Yum!
Hope you’re well, Carrie! Thanks for the giveaway.
Linda says
July 21, 2015 at 6:35 amRecipe looks great; thanks for posting it, and for hosting the giveaway. My most widely used seed would be chia/flax, which I use interchangeably in all sorts of foods. Since I don’t use eggs, those are of course my go-to egg replacers, but they also thicken smoothie into pudding, provide texture in baked goods, etc. Great as a binder in dehydrator recipes, too.
With the slight propensity of flax to contribute to goiter, do you ration yourself on flax consumption?
I’ve always wanted to try hemp seeds; if I win the sampler pack, I hope it will include them like your sampler pack did.
Carrie Forrest, MBA/MPH says
July 21, 2015 at 9:20 amThanks, Linda! Wow, I have not heard of flax being goiterogenic? I have only heard of concerns about them being estrogenic (http://press.endocrine.org/doi/abs/10.1210/jcem.77.5.8077314). Since I don’t have a thyroid gland anymore, I am in the unique situation of not having to worry about that (silver lining, eh?). BUT, I kind of wanted to mention this in the post but I didn’t, I have heard anecdotal evidence that flax can affect the absorption of thyroid replacement hormone, so it might be good to experiment with waiting a few hours to eat anything with flax after taking any thyroid replacement hormone. Thanks and much love to you!
Geoffrey Levens says
July 21, 2015 at 7:55 amNot so easy to get here from the contest page but I made it! My all time favorites I think are Brazil nuts, dry roasted peanuts (even though technically not a nut), and dry roasted almonds. I use any and all nuts and seeds in salad dressings and sauces for cooked veg. I don’t bake much because my body needs very low calorie density, sigh, oh well 🙂
Carrie Forrest, MBA/MPH says
July 21, 2015 at 9:11 amThose are my favorite nuts too, Geoffrey! Thanks for entering. 🙂
Geoffrey Levens says
July 21, 2015 at 9:56 amAnd happy thing, peanuts show up top of the list for “nuts” so far as health promoting and disease prevention!
Carrie Forrest, MBA/MPH says
July 22, 2015 at 6:36 amDo you worry about the aflatoxins in peanuts, Geoffrey? I have tried to find adequate peanut subs like sunflower and jungle peanuts, but nothing matches the unique wonderful flavor of peanuts, IMHO. 🙂
Geoffrey Levens says
July 22, 2015 at 7:42 amI don’t worry because 1) I use Valencia peanuts that are supposedly grown in dryer climate than others and are much less prone to mold and 2) Govt inspection mandates very very low levels on all sold. Noticed any big liver cancer epidemic in peanut butter eating kids lately? I thought not. And they mostly eat Skippy and Jiff with sugar and hydrogenated cotton seed oil added!
Oh and 3) all the big demographic studies show peanuts PREVENTING problems, not causing them. They usually take first place above all tree nuts or are in very top ranks.
Hate to say it but really, I worry a lot more about the connection between cancer and red meat consumption.
Carrie Forrest, MBA/MPH says
July 22, 2015 at 8:36 amHmmmm, very interesting. Well, my husband seems to get a reaction whenever he eats peanut butter, but I might be willing to try the Valencia (organic) brand again. I agree, peanut butter should contain one ingredient…peanuts!!! 🙂
Geoffrey Levens says
July 22, 2015 at 7:46 amAnd jungle peanuts are just a variety of peanut, $18/lb here, $1.20/lb in Ecuador where they are grown. That and other tropical countries where they grow them are hot, humid, and under regulated 3rd world countries so I would worry about aflatoxin more from those than from those grown in the U.S.
Pesticide residue in non-organic would be a major concern here!
Carrie Forrest, MBA/MPH says
July 22, 2015 at 8:35 amGood info, thanks Geoffrey! 🙂
Geoffrey Levens says
July 22, 2015 at 8:38 amReally, my personal biggest concern w/ peanuts is me eating peanut butter right off a spoon! HAH!
Carrie Forrest, MBA/MPH says
July 22, 2015 at 11:15 amThat is a real hazard for me, too! 🙂
Jacky says
July 21, 2015 at 8:05 amMy favorite seed is chia! I have overnight oats for breakfast all summer long!
Sara says
July 21, 2015 at 9:28 amI love flax and or chia on oatmeal or in smoothies. Haven’t tried hemp seeds yet.
Kayley says
July 21, 2015 at 9:38 amI’d use them as toppings for yogurt and oatmeal.
deb says
July 21, 2015 at 9:55 amI think I’d want to try my hand at an assortment of creative nut butters–I always think about doing this since it is so easy and I go through so much of the store bought stuff, but I never actually get around to it! In assortment like this would push me over the edge into putting the vitamix to some good use!
Carrie Forrest, MBA/MPH says
July 22, 2015 at 6:37 amThat sounds like a fantastic idea, Deb! I adore the idea of making a mixed nut/seed butter from scratch. I tried once in the food processor, but it was too dry and didn’t work out. Do you toast your nuts/seed first? Do you have to add any oil to get it going?
deb says
July 22, 2015 at 12:10 pmA few years ago I got on a nutbutter making kick and did quite a lot of it. I never added oil to the vitamix, and I varied whether I toasted the nuts or not. I think the key is making sure you have a significant mass; if you don’t add enough substance there is not enough pressure (maybe?) or weight to push everything down. My favorite was a pecan peanut cinnamon one I did; the pecans and cinnamon added a bit of sweetness to a peanutty tasting confection without any sweetener needed!
Carrie Forrest, MBA/MPH says
July 22, 2015 at 4:10 pmWell, you inspired me to try making my own nut butters again, Deb, and I appreciate the tips. Pecan peanut cinnamon…yum yum yum!!! 🙂 I might try a sprouted version…the ones I’ve been buying are almost $20 a jar!
DJ says
July 21, 2015 at 10:29 amI would use them for energy bars or in homemade gluten free breads.
Courtney says
July 21, 2015 at 10:45 amI would make granola and granola bars!
Paula says
July 21, 2015 at 6:08 pmPumpkin seeds are one of my favorite nuts along with hickory nuts. I am not sure what I would make with this assortment but I am sure I could find new recipes to try.
Carrie Forrest, MBA/MPH says
July 22, 2015 at 6:35 amHickory nuts, Paula…I haven’t heard of those!?
Paula says
July 22, 2015 at 5:25 pmNo surprise, as no one I have ever told this to have either. When I was a kid my father would have us collect all the nuts that would fall from our hickory trees. We would shell the outsides of them & let them dry for months. Then we would crack them open like walnuts. They do not yield much, but they are good.
Carrie Forrest, MBA/MPH says
July 22, 2015 at 6:12 pmVery interesting. What part of the country was this?
Heather@ASpoonfulofHealth says
July 21, 2015 at 6:43 pmI LOVE to bake with flax. I use it in place of both flour and eggs. PERFECT for lower carb/keto recipes. Plus, it’s so good for your gut without causing irritations like grains. That’s my favorite part about hemp, chia flour, and flax. (Love coconut flour too, even though it’s not a seed:)
Great post Carrie and thanks for the contest, I haven’t tried this brand of flax yet!
Carrie Forrest, MBA/MPH says
July 22, 2015 at 6:34 amThanks, Heather! I love baking with the items you listed too, for exactly the same reasons! 🙂
Catherine says
July 21, 2015 at 7:37 pmI love making energy balls with dried fruit, nuts and seeds!
Becca F says
July 21, 2015 at 9:47 pmI would make granola bars
Judy says
July 22, 2015 at 1:21 amI know how important seeds and nuts are in our diet each day and try to eat them every day. These muffins look really good and I’m looking forward to trying them.
Tam says
July 22, 2015 at 3:15 pmDefinitely making these muffins!
Amanda Hunter says
July 22, 2015 at 8:03 pmI would love to try your recipe. I have never tried hemp seeds, so I would like to try those!
Steph says
July 22, 2015 at 8:07 pmI always used almonds ground up for flourless cakes but I am interested to try out other nuts and seeds
Judith says
July 23, 2015 at 8:50 amI’d use them to make some muffins!
kimmythevegan says
July 23, 2015 at 9:17 amWow – these muffins look so good! And sound so easy to make =)
Sue Hegle says
July 23, 2015 at 9:33 amHemp and Chia are used in the muesli I have in the morning. I would also maybe make some nut or seed butter with them. These Cinnamon muffins look amazing as well, may need to give them a try when it cools down.
JennP says
July 23, 2015 at 10:21 amThis recipe sounds so tasty! I will have to try it!!
My husband and daughter love cinnamon so they may enjoy it as well!
Carrie Forrest, MBA/MPH says
July 23, 2015 at 4:48 pmLet me know what the reviews are from your hubby and daughter, Jenn! 🙂
Megan says
July 23, 2015 at 10:25 amI would use the nuts/seeds in easy and snackable recipes. I am starting the elimination diet in August and need nuts and seeds!
Brittany Koelmel says
July 23, 2015 at 11:42 amI absolutely love sunflower seeds:) They are super yummy 🙂
Carrie Forrest, MBA/MPH says
July 23, 2015 at 4:48 pmAgreed, Brittany! 🙂
Deb E says
July 23, 2015 at 1:44 pmI’m trying to eat more eggs but they taste so bland. I would use these seeds, especially flaxseed, which I love to make my egg dishes more appealing. That and cayenne pepper!
Carrie Forrest, MBA/MPH says
July 23, 2015 at 4:48 pmThere ‘ya go, Deb! I love the idea of adding flax to egg dishes…adds a lot of fiber, too! 🙂
Deb E says
July 26, 2015 at 10:04 amYes! I used to be vegan too (in high school no less) and still not in love with eggs but try to incorporate them in my diet now. I have to dress them up pretty good, lol.
Erin Walsh says
July 23, 2015 at 5:12 pmI love sunflower seeds.
Frank V. says
July 23, 2015 at 5:49 pmI would use these seeds in my breakfast smoothies, baking, yogurt topping and the sunflower seeds to top salads.
Linda O'Brien says
July 23, 2015 at 7:37 pmI would add them to my muffins. Except if I got the sunflower seeds, they wouldn’t last too long around here.
craftyone says
July 24, 2015 at 9:16 amI use them when baking; the only one I have not tried yet is hemp.
craftyone says
July 24, 2015 at 9:17 ami especially use flax meal as egg replacer for baking blondies
Carrie Forrest, MBA/MPH says
July 25, 2015 at 2:14 pmYES. 🙂
Carrie Forrest, MBA/MPH says
July 25, 2015 at 2:14 pmHemp is so amazing, I should probably do a dedicated blog post on all the ways I use the seeds. :0)
Aimee @ small eats says
July 24, 2015 at 12:00 pmI would use these for baking or as binders for some bean burgers!
Carrie Forrest, MBA/MPH says
July 25, 2015 at 2:14 pmBrilliant idea, Aimee!
Alexandra robertson says
July 24, 2015 at 12:11 pmi 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.
Emily says
July 24, 2015 at 12:46 pmCarrie,
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!
Nikki Nisly says
July 24, 2015 at 12:57 pmRaw energy bites!
Emily N. says
July 24, 2015 at 1:09 pmI would use them in smoothies. I’ve currently been adding hemp seeds to most of my smoothies.
Carrie Forrest, MBA/MPH says
July 25, 2015 at 2:13 pmMe too, Emily! I use the hemp as my protein source in my green smoothies. YUM!
Emily N. says
July 24, 2015 at 4:28 pmI would put them in smoothies.
Rachel says
July 25, 2015 at 8:36 amIf I won, I’d eat them straight out of the box…or add them to my oatmeal
Luke says
July 25, 2015 at 10:14 amI 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!
Carrie Forrest, MBA/MPH says
July 25, 2015 at 2:08 pmHi Luke, I’ve made chia pudding with coconut milk and it is divine! 🙂
Carrie Forrest, MPH in Nutrition says
April 13, 2018 at 2:01 pmI love that these are sweetened mostly with applesauce and full of fiber!
★★★★★
Debbie says
August 5, 2018 at 7:37 amSo I tried this Cinnamon Flax Muffin recipe this morning and am very disappointed. I followed your recipe exactly and the it was so dry and thick, like cookie dough, not at all like muffin batter. I came back and re-read the recipe half a dozen times, confirmed I followed everything exactly and thought well, this must be how it is supposed to be. I dropped by a 1-1/2 tablespoon scooper into the muffin cups, and as they baked they just stayed that round scooper shape, they didn’t rise or expand at all and I ended up with little cinnamon flax balls; more like little cookies than muffins. Very sad to have wasted all those ingredients and time & effort and my family still has no muffins for the week. 🙁 But I love the concept of these, could you re-check the recipe you have posted here and let me know if maybe you forgot to include something? (like, liquid?)
★★
Carrie Forrest, MPH in Nutrition says
August 6, 2018 at 2:59 pmHi 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.