gluten free cinnamon flax muffins on plates

Cinnamon Flax Muffins

  • Author: Carrie Forrest, MPH in Nutrition
  • 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


These Cinnamon Flax Muffins are gluten-free and vegan-friendly. They’re grain-free and full of healthy fiber.


  • 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.


  1. Preheat oven to 375°F.
  2. Spray a muffin tin with non-stick cooking spray and set aside.
  3. Combine the ground flaxseed, almond flour, cinnamon, baking powder, coconut sugar, and raisins into a large mixing bowl and whisk together.
  4. 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.
  5. Bake for 30 minutes or until the muffins have turned a golden brown.
  6. Remove each muffin from the tin and let them cool slightly on a rack before serving.


These muffins freeze great!