Ingredients
Units
Scale
- 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.
- 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:
- 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