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Flax muffins and cinnamon sticks out on a white counter.

Gluten-Free Flax Muffins

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5 from 7 reviews

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


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)


  1. Preheat oven to 350°F.
  2. Spray a muffin tin lightly with nonstick cooking spray and set aside.
  3. Combine the ground flaxseed, flour, baking powder, coconut sugar, cinnamon, and sea salt into a large mixing bowl and whisk together.
  4. 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.
  5. 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.
  6. Remove each muffin from the tin and let them cool slightly on a rack before serving.


  1. You can freeze any leftover muffins in a zip top bag for up to 2 months. Defrost in the refrigerator overnight before consuming.
  2. 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.
  3. Use any milk you’d like, including cows’ milk if you aren’t dairy-free.


  • 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