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 flax muffins are surprisingly light and fluffy! They have a neutral flavor with just a touch of sweetness, plus they have great texture.
Whether you’re looking to add more fiber to your diet or you just want to eat more flax, then these muffins are for you. Flax has been studied for its unique nutritional properties, and has research showing many health benefits.
Why You Need This Recipe
- This recipe is actually really easy to make. And, these Gluten-Free Flax Muffins are super healthy with fiber and wholesome ingredients.
- This recipe is gluten-free and dairy-free. Serve these yummy breakfast muffins warm out of the muffin pan. Or, prep them ahead of time and grab one as an easy breakfast or snack.
- You can adapt this recipe to be paleo if need be. Just use almond flour instead of a gluten-free flour blend.
Key Ingredients
- Ground flax makes the base of these muffins. You can either buy ground flax seed in a bag, or buy whole flax seeds and grind them yourself in a high-speed blender.
- You’ll also need basic baking ingredients including a gluten-free flour blend (I use and recommend the Bob’s 1-to-1 Gluten-Free Baking Flour). Substitute almond flour to make these gluten-free muffins paleo and grain-free too.
- Sugar helps sweeten the muffins. You can use white sugar, coconut sugar, date sugar, or brown sugar.
- Cinnamon helps add depth of flavor to the muffins.
- You’ll also need a neutral-flavored oil like melted coconut oil or olive oil for the muffins.
Be sure to see the full recipe card at the end of this post for the exact measurements.
Recipe Steps
Step One
The first step to making these healthy flax muffins is to gather up all the ingredients.
Then, in a large mixing bowl, you just combine the dry ingredients including the ground flaxseed, flour mixture, baking powder, and coconut sugar.
Step Two
Add the wet ingredients into the dry ingredients.
Step Three
Stir the ingredients until combined.
Step Four
Spray your muffin tin with non-stick cooking spray and then divide the muffin batter between all the muffin cups.
Bake the muffins for about 20 minutes, or until the tops have turned a golden brown. Let them cool on a wire rack before serving.
These Cinnamon Flax Muffins are such a great healthy grab-and-go breakfast, or a healthy snack or dessert! Serve them warm or at room temperature.
Recipe Tips
- You can freeze any leftover muffins in a zip top bag for up to 2 months. Defrost in the refrigerator overnight before consuming.
- If you aren’t gluten-free, you can use regular whole wheat all-purpose flour. You can also use almond flour or oat flour instead of the gluten-free baking mix, if you prefer.
- Use any milk you’d like, including cows’ milk if you aren’t dairy-free.
Recipe FAQs
No, you need to use ground flax, not whole flaxseeds.
Flax contains lignans which are phytoestrogens. At least one study has shown that consumption of flax can affect female hormone levels.
I tested the recipe using a dry sweetener. I have not tested this recipe using a liquid sweetener.
More Healthy Gluten Free Muffin Recipes You Might Like
- Gluten-Free Apple 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
Don’t Miss These Helpful Gluten-Free Resources
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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.
- Total Time: 35 minutes
- Yield: 12 1x
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.
Notes
- You can freeze any leftover muffins in a zip top bag for up to 2 months. Defrost in the refrigerator overnight before consuming.
- If you aren’t gluten-free, you can use regular whole wheat all-purpose flour. You can also use almond flour or oat flour instead of the gluten-free baking mix, if you prefer.
- Use any milk you’d like, including cows’ milk if you aren’t dairy-free.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Oven
- Cuisine: Healthy
- Diet: Gluten Free
Nutrition
- Serving Size: 1 muffin
- Calories: 172
- Sugar: 3.2 g
- Sodium: 74.2 mg
- Fat: 9.4 g
- Saturated Fat: 4.4 g
- Carbohydrates: 19.2 g
- Fiber: 3.2 g
- Protein: 3.7 g
- Cholesterol: 31 mg
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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is a certified holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.
My daughter is g-free and she LOVED these! A GREAT healthy breakfast!
Can’t wait to make these healthy, nutritious and delicious muffins.
I love these muffins! Thank you for sharing a cozy, satisfying fall breakfast recipe that we can feel good eating everyday!
Really tasty and easy to make. I appreciate your recommendation about the Bob’s GF 1:1 flour. I’ve had better good luck with it as compared to others as well.
really nice muffins! I love that they are yummy and super healthy!
These are such a great treat for when the weather turns cooler. My husband loves them!!!
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!