These gluten-free Cinnamon Flax Muffins are vegan and sweetened mostly with applesauce or squash puree, making them a healthy treat for kids and adults.
I was recently inspired to make a batch of Cinnamon Flax Muffins using this fantastic assortment of organic nuts and seeds:
Even though it’s still excruciatingly hot here in California, we’ve had a few odd days when the temperatures dip and I can turn on the oven. These muffins are worth it! They are packed with fiber, but tons of flavor and nutrition, too:
I usually add ground flax to my morning green smoothies, but I’m not opposed to eating flax in other recipes, too:
Here’s the printable recipe for these Gluten-Free Cinnamon Flax Muffins:
Print
Cinnamon Flax Muffins
Prep Time: 15 minutes- Cook Time: 35 minutes
- Total Time: 50 minutes
Yield: 12
Category: Dessert
Method: Baking
Cuisine: Healthy, gluten-free
Print Recipe
Pin RecipeDescription
These Cinnamon Flax Muffins are a healthy treat for kids and adults.
Ingredients
- 1 ½ cups organic ground flax seed
- ½ cup blanched almond flour
- 1 teaspoon organic ground ceylon cinnamon
- 2 teaspoons baking powder
- 1 tablespoon organic extra virgin coconut oil, melted
- ½ cup organic sweet potato puree, applesauce, or pumpkin puree
- 2 eggs, beaten, or two chia eggs*
- 1 tablespoon raw honey (vegans can substitute maple syrup)
- *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 350°F.
- Spray a muffin tin with non-stick cooking spray and set aside.
- Combine the ground flaxseed, almond flour, cinnamon, and baking powder into a large mixing bowl and whisk together.
- Next, add the sweet potato puree (or applesauce or pumpkin puree), coconut oil, eggs to the bowl of a food processor. Pulse gently to combine.
- Pour the contents of the food processor into the mixing bowl with the dry ingredients and use a large spatula to stir together. Use a tablespoon to place the batter into each well of the muffin tin.
- Bake for 35 minutes and let muffins cool slightly before serving.
Here’s an image you can Pin to save this recipe:
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Mandi says
I 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
If 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
Recipe 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
Thanks, 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
Not 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
Those are my favorite nuts too, Geoffrey! Thanks for entering. 🙂
Geoffrey Levens says
And happy thing, peanuts show up top of the list for “nuts” so far as health promoting and disease prevention!
Carrie Forrest, MBA/MPH says
Do 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
I 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
Hmmmm, 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
And 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
Good info, thanks Geoffrey! 🙂
Geoffrey Levens says
Really, my personal biggest concern w/ peanuts is me eating peanut butter right off a spoon! HAH!
Carrie Forrest, MBA/MPH says
That is a real hazard for me, too! 🙂
Jacky says
My favorite seed is chia! I have overnight oats for breakfast all summer long!
Sara says
I love flax and or chia on oatmeal or in smoothies. Haven’t tried hemp seeds yet.
Kayley says
I’d use them as toppings for yogurt and oatmeal.
deb says
I 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
That 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
A 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
Well, 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
I would use them for energy bars or in homemade gluten free breads.
Courtney says
I would make granola and granola bars!
Paula says
Pumpkin 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
Hickory nuts, Paula…I haven’t heard of those!?
Paula says
No 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
Very interesting. What part of the country was this?
Heather@ASpoonfulofHealth says
I 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
Thanks, Heather! I love baking with the items you listed too, for exactly the same reasons! 🙂
Catherine says
I love making energy balls with dried fruit, nuts and seeds!
Becca F says
I would make granola bars
Judy says
I 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
Definitely making these muffins!
Amanda Hunter says
I would love to try your recipe. I have never tried hemp seeds, so I would like to try those!
Steph says
I always used almonds ground up for flourless cakes but I am interested to try out other nuts and seeds
Judith says
I’d use them to make some muffins!
kimmythevegan says
Wow – these muffins look so good! And sound so easy to make =)
Sue Hegle says
Hemp 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
This 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
Let me know what the reviews are from your hubby and daughter, Jenn! 🙂
Megan says
I 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
I absolutely love sunflower seeds:) They are super yummy 🙂
Carrie Forrest, MBA/MPH says
Agreed, Brittany! 🙂
Deb E says
I’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
There ‘ya go, Deb! I love the idea of adding flax to egg dishes…adds a lot of fiber, too! 🙂
Deb E says
Yes! 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
I love sunflower seeds.
Frank V. says
I would use these seeds in my breakfast smoothies, baking, yogurt topping and the sunflower seeds to top salads.
Linda O'Brien says
I would add them to my muffins. Except if I got the sunflower seeds, they wouldn’t last too long around here.
craftyone says
I use them when baking; the only one I have not tried yet is hemp.
craftyone says
i especially use flax meal as egg replacer for baking blondies
Carrie Forrest, MBA/MPH says
YES. 🙂
Carrie Forrest, MBA/MPH says
Hemp is so amazing, I should probably do a dedicated blog post on all the ways I use the seeds. :0)
Aimee @ small eats says
I would use these for baking or as binders for some bean burgers!
Carrie Forrest, MBA/MPH says
Brilliant idea, Aimee!
Alexandra robertson says
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.
Emily says
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!
Nikki Nisly says
Raw energy bites!
Emily N. says
I would use them in smoothies. I’ve currently been adding hemp seeds to most of my smoothies.
Carrie Forrest, MBA/MPH says
Me too, Emily! I use the hemp as my protein source in my green smoothies. YUM!
Emily N. says
I would put them in smoothies.
Rachel says
If I won, I’d eat them straight out of the box…or add them to my oatmeal
Luke says
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!
Carrie Forrest, MBA/MPH says
Hi Luke, I’ve made chia pudding with coconut milk and it is divine! 🙂
Carrie Forrest, MPH in Nutrition says
I love that these are sweetened mostly with applesauce and full of fiber!
★★★★★
Debbie says
So 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
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.