Cinnamon Flax Muffins (gluten-free, vegan option)

Cinnamon Flax Muffins

  • Author: Carrie Forrest, MBA/MPH
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 12
  • Category: Dessert
  • Method: Baking
  • Cuisine: Healthy, gluten-free


These Cinnamon Flax Muffins are a healthy treat for kids and adults.


  • 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.


  1. Preheat oven to 350°F.
  2. Spray a muffin tin with non-stick cooking spray and set aside.
  3. Combine the ground flaxseed, almond flour, cinnamon, and baking powder into a large mixing bowl and whisk together.
  4. 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.
  5. 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.
  6. Bake for 35 minutes and let muffins cool slightly before serving.