Slightly sweetened with a hint of cinnamon, these easy flaxseed muffins are tender with a moist crumb and perfect for healthy breakfast or an anytime snack!
Super easy to make, with flaxseed meal being the secret ingredient for extra fiber, this recipe for flax muffins is totally gluten-free and dairy-free too, but no one would know! Bake a batch or two and freeze to enjoy homemade muffins anytime!
Jump to:
- Muffins for Breakfast or Anytime
- Our Favorite Muffin Recipes:
- What is Flaxseed?
- Why It’s Best to Grind Your Own Flaxseed Meal
- Why This Recipe Works:
- Ingredients You’ll Need:
- Ingredient Notes/Substitutions:
- How to Make Flaxseed Muffins (Step by Step)
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Other Gluten-Free Muffin Recipes to Enjoy:
- Breakfast Recipes to Start Your Day:
- Easy Flaxseed Muffins (Gluten-Free, Dairy-Free)
Muffins for Breakfast or Anytime
Lately, I’ve been on a muffin kick, because muffins make such an easy snack to carry along with you on the go, or to eat for breakfast when you need something quick for fuel.
Our Favorite Muffin Recipes:
- Blueberry Muffins (Gluten-Free, Dairy-Free)
- Strawberry Muffins (Gluten-Free, Dairy-Free)
- Tender Lemon Muffins (Gluten-Free, Dairy-Free)
- Banana Nut Muffins (Gluten-Free, Dairy-Free)
- Cornbread Muffins (Gluten-Free, Dairy-Free)
- Pumpkin Muffins (Gluten-Free, Dairy-Free)
- Carrot Muffins (Gluten-Free, Dairy-Free)
This time, I wanted to develop a recipe for flaxseed muffins.
My idea was the create a muffin that was just slightly sweet (without being overly sweet so you can still enjoy it for breakfast or an anytime snack), and with a slight hint of cinnamon for a bit of extra flavor.
Get delicious GLUTEN-FREE recipes each week!
What is Flaxseed?
Flax, or flaxseed or linseed, basically comes from the flowering plant from the Linaceae family.
If you’ve never eaten flaxseed before, now’s a great time to start! Naturally a good source of dietary fiber and omega-3, flaxseed is a great addition to your diet, and I’ve been trying to incorporate it more in the foods I cook and eat.
From quick breads such as this flaxseed coconut bread, this easy flaxseed bread and this flax almond bread, to even flaxseed breakfast porridge, banana flaxseed waffles, and flax eggs (as an egg replacer), there are so many ways to cook and use flaxseed!
Why It’s Best to Grind Your Own Flaxseed Meal
I highly recommend that you grind flaxseed meal from whole flax seeds instead of buying storebought, because flaxmeal can only keep after for up to 1 week after being ground.
Learn how to grind flaxseed meal in just 5 minutes today – I show you just how easy it is and you’ll never go back to buying premade flaxmeal again!
All you need are whole flax seeds (brown flax seeds or golden flax seeds will both work), a high-speed blender, and a fine-mesh sieve and you’re almost done!
Why This Recipe Works:
- Simple Ingredients: The ingredients required for this delicious flaxseed muffins recipe are easily accessible from the local grocery store (nothing fancy required!).
- Easy to Make: Making these muffins is simple, easy and straightforward. The batter comes together easily by mixing the liquid ingredients and dry ingredients together, after which you only need to divide it between the muffins cups of a muffin mold before baking!
- Amazing Texture and Flavor: Soft, tender and slightly sweetened with just the hint of cinnamon, this breakfast muffin recipe is going to be your next favorite snack!
- Totally Gluten-Free and Dairy-Free: The best part is that these healthy flaxseed muffins are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten and lactose intolerances can indulge in them without worries!
Ready to bake a batch (or two) of these? Let’s get right on to it!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients you’ll require to make this gluten-free flaxseed muffins recipe.
(For exact ingredient quantities, please scroll down to the recipe card at the bottom of this post.)
Ingredient Notes/Substitutions:
- Oil: I like to use sunflower oil because I always have a bottle of it on hand. You may also use any other vegetable oil (such as olive oil, avocado oil, or melted coconut oil) or melted dairy-free butter. Alternatively, if you are not lactose-intolerant, feel free to use melted butter or ghee instead.
- Sugar: I use white sugar but you can also use light brown sugar, dark brown sugar, maple sugar or coconut sugar if you prefer. Alternatively, if you are diabetic or insulin-resistant, I highly recommend using Lakanto monkfruit sweetener (a 1:1 substitute for normal sugar that is zero-glycemic index and will not raise your blood sugar).
- Eggs: Eggs are necessary in this flaxseed muffin recipe because they provide structure and help the muffins to rise. If you prefer not to use egg yolks, you can use 8 egg whites instead of 4 whole eggs. I have not made this recipe egg-free, and I’m not sure how that would turn out as the eggs are essential in binding the ingredients together.
- Milk: I like using my 5-minute homemade almond milk, but you may also use another non-dairy milk (such as cashew milk, tigernut milk, rice milk, soy milk, sunflower seed milk, or coconut milk). Alternatively, if you are not lactose-intolerant, you may use normal dairy milk instead.
- Gluten-Free All-Purpose Flour: I highly recommend using a good quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, corn starch, tapioca starch, potato starch) to ensure you get a light and fluffy texture. I do NOT recommend using a flour blend with heavier flours such as garbanzo bean flour as that will result in a denser texture.
- Baking Powder: Baking powder is necessary to help the muffins rise, so I do NOT recommend omitting it. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
- Flaxseed Meal: I used brown flaxseed meal in this recipe, but golden flaxseed meal will work just as well! The only difference is that golden flaxseed meal has a milder taste, compared to brown flaxseed meal which has a nuttier taste. Here’s my recipe for how to grind flaxseed meal in just 5 minutes (grinding it fresh is way better than storebought flaxseed meal that may have turned rancid)!
- Cinnamon: I love using a bit of ground cinnamon for a hint of sweetness and extra flavor. However, if you don’t like cinnamon, feel free to leave it out instead.
How to Make Flaxseed Muffins (Step by Step)
1. Preheat and Grease:
Preheat oven to 350F and grease a muffin tin or silicon muffin mold.
2. Beat Oil and Sugar
In a large mixing bowl, beat the oil and sugar together until combined.
3. Add Eggs and Milk
Add the eggs and almond milk and mix well to get a pale yellow mixture.
4. Whisk Dry Ingredients
In a medium bowl, whisk the gluten-free all-purpose flour, baking powder, salt, flaxseed meal, and ground cinnamon together to combine.
5. Combine Dry and Wet Ingredients
Add the flour mixture to the bowl with the wet ingredients and mix well to combine.
6. Divide Batter Between Muffin Mold Cups
Divide batter evenly between the muffin cups in the muffin mold (approximately 1/2 cup of batter each).
7. Bake Until Golden Brown
Bake for 30 to 35 minutes until the flaxseed muffins are golden brown on top and a toothpick inserted comes out clean.
8. Cool and Enjoy
Let the flaxseed muffins cool for at least 5 minutes in the muffin mold before removing them, and then allow them to cool completely at room temperature on a wire rack before enjoying.
Dish by Dish Tips/Tricks:
- Make Jumbo or Mini Muffins: If you prefer to make jumbo or mini muffins, you can use a 6-cup jumbo muffin mold or a 24-cup mini muffin mold instead of a standard one. For jumbo muffins, you’ll get 6 jumbo muffins, and they’ll require a slightly longer baking time (approximately 40 to 45 minutes). For mini muffins, you’ll get 24 mini muffins, and they’ll be done in less time (approximately 15 to 20 minutes). To test if the muffins are done, simple poke a toothpick in the middle of a muffin and if the toothpick comes out clean, the muffin is ready.
- Make Savory Muffins: If you prefer to make a savory version of these flaxseed muffins instead, simply leave out the sugar and cinnamon, and add an extra 1/2 cup of gluten-free flour. You can also add a pinch of salt as well as herbs and spices such as dried parsley, garlic powder, or even everything bagel seasoning.
- Use a Silicon Muffin Mold: I personally like using a silicon muffin mold which ensures that my muffins don’t stick to the mold and I don’t need to use paper liners for them.
- Make a Double Batch: These healthy muffins make the perfect breakfast, and trust me when I tell you that these go fast! I recommend making a double batch of these muffins and freezing them (so you can enjoy homemade muffins anytime!).
Recipe FAQs:
To store, place the flax seed muffins in an airtight container and store in the refrigerator for up to 5 days.
Yes you can freeze these flax muffins. To freeze, place the flax muffins in a freezer-safe container or ziplock bag and freeze for up to 3 months. Let muffins thaw completely overnight in the refrigerator before eating.
Yes, flaxseed is naturally gluten-free, so even those with Celiac disease or gluten intolerances or allergies can eat it without any worries!
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Print
Easy Flaxseed Muffins (Gluten-Free, Dairy-Free)
- Total Time: 45 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
Slightly sweetened with a hint of cinnamon, these easy flaxseed muffins are tender with a moist crumb and perfect for breakfast or an anytime snack! Super easy to make, with flaxseed meal being the secret ingredient for extra fiber, this recipe for flax muffins is totally gluten-free and dairy-free too, but no one would know! Bake a batch or two and freeze to enjoy homemade muffins anytime!
Ingredients
- 1 cup sunflower oil
- 3/4 cup sugar
- 4 large eggs
- 1 cup unsweetened almond milk
- 2 cups gluten-free all-purpose flour
- 2 1/2 teaspoons baking powder
- pinch of salt
- 1/2 cup flaxseed meal
- 2 teaspoons ground cinnamon
Instructions
- Preheat and Grease: Preheat oven to 350F and grease a muffin tin or silicon muffin mold.
- Beat Oil and Sugar: In a large bowl, beat the oil and sugar together until combined.
- Add Eggs and Milk: Add the eggs and almond milk and mix well to get a pale yellow mixture.
- Whisk Dry Ingredients: In a medium bowl, whisk the gluten-free all-purpose flour, baking powder, salt, flaxseed meal, and ground cinnamon together to combine.
- Combine Dry and Wet Ingredients: Add the dry ingredients to the bowl with the wet ingredients and mix well to combine.
- Divide Batter Between Muffin Mold Cups: Divide batter evenly between the cups in the muffin mold.
- Bake Until Golden: Bake for 30 to 35 minutes until the muffins are golden brown on top and a toothpick inserted comes out clean.
- Cool and Enjoy: Let the muffins cool for at least 5 minutes in the muffin mold before removing them and letting them cool completely on a wire rack before enjoying.
Notes
Oil: I like to use sunflower oil because I always have a bottle of it on hand. You may also use any other vegetable oil (such as olive oil, avocado oil, or melted coconut oil) or melted dairy-free butter. Alternatively, if you are not lactose-intolerant, feel free to use melted butter or ghee instead.
Sugar: I use white sugar but you can also use light brown sugar, dark brown sugar, maple sugar or coconut sugar if you prefer. Alternatively, if you are diabetic or insulin-resistant, I highly recommend using Lakanto monkfruit sweetener (a 1:1 substitute for normal sugar that is zero-glycemic index and will not raise your blood sugar).
Eggs: Eggs are necessary in this flaxseed muffin recipe because they provide structure and help the muffins to rise. If you prefer not to use egg yolks, you can use 8 egg whites instead of 4 whole eggs. I have not made this recipe egg-free, and I’m not sure how that would turn out as the eggs are essential in binding the ingredients together.
Milk: I like using my 5-minute homemade almond milk, but you may also use other non-dairy milks (such as cashew milk, tigernut milk, rice milk, soy milk, sunflower seed milk, or coconut milk). Alternatively, if you are not lactose-intolerant, you may use normal dairy milk instead.
Gluten-Free All-Purpose Flour: I highly recommend using a good quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, corn starch, tapioca starch, potato starch) to ensure you get a light and fluffy texture. I do NOT recommend using a flour blend with heavier flours such as garbanzo bean flour as that will result in a denser texture.
Baking Powder: Baking powder is necessary to help the muffins rise, so I do NOT recommend omitting it. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
Flaxseed Meal: I used brown flaxseed meal in this recipe, but golden flaxseed meal will work just as well! The only difference is that golden flaxseed meal has a milder taste, compared to brown flaxseed meal which has a nuttier taste. Here’s my recipe for how to grind flaxseed meal in just 5 minutes (grinding it fresh is way better than storebought flaxseed meal that may have turned rancid)!
Cinnamon: I love using a bit of ground cinnamon for a hint of sweetness and extra flavor. However, if you don’t like cinnamon, feel free to leave it out instead.
Storing/Freezing: To store, place the flaxseed muffins in an airtight container and store in the refrigerator for up to 5 days. To freeze, place the flax muffins in a freezer-safe container or ziplock bag and freeze for up to 3 months. Let muffins thaw completely overnight in the refrigerator before eating.
This recipe was first published in June 2021, but has since been republished to include clearer instructions, as well as better ingredient notes and substitutions.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Muffins
- Method: Baking
- Cuisine: Western
Keywords: flaxseed muffins
These muffins were so easy to bake.
They are light, delicious and perfect for my dairy intolerant grandson and my wheat intolerant self!
I was going to ask about adding fruit but I see a previous post mentioned a tin of peaches. I can’t wait to try that!
Hi Daisy! So happy to hear you enjoyed these! 🙂
These came out quite well. I did make some additions. I added a tablespoon of vanilla, I substituted sugar with pure maple syrup and I added a can of peaches.
★★★★★
Hi Tanya! Glad to hear you enjoyed these flaxseed muffins! The addition of peaches sound delicious!
I made these two times and they are amazing. you can lower the sugar a bit and they are still awesome. I do 4 tsp of baking powder as we live at 4500 ft and it works very well. These crust up nicely on the top.
★★★★★
YAY! Happy to hear that these muffins turned out great for you, even with altitude baking. Thanks for your lovely comment, and hope to see you around the blog again sometime soon!
Love them! Flaxseed is a great source of omega 3! Great for someone who is allergic to seafood like me. I used avocado oil in mine, and I added walnuts on top! Both omega rich!
Thank you.
★★★★★
Hi! So happy that you enjoyed these flaxseed muffins! Thanks for sharing the omega-rich substitutions you made. Hope to see you around the blog again sometime soon!
This is the best gluten free muffin recipe I’ve come across! I wanted some flax for heartiness and fiber, but didn’t want a dense muffin–so the combination of GF flour and flaxmeal here was perfect. They’re so fluffy and soft. I added some cardamom and nutmeg, too. And despite having sugar, they’re not too sweet. Thank you!
Hi Sonya!! So happy to hear that you really loved these muffins and the combo of cardamom and nutmeg sounds delicious! They’re definitely a favorite in my home too 🙂 Thanks for your lovely words!! Hope to see you around the blog again soon!
Oh wow, these muffins are amazing! Thanks so much! You have lifted my spirits so much! Going wheat, dairy and sugar-free has been really tough on me. I swapped the sugar for date syrup – delicious!
★★★★★
Hi Mariné!!
So happy to hear that you enjoyed these muffins, and that your spirits have been lifted!! 🙂 Going wheat, dairy and sugar-free definitely sounds like a tough feat, but kudos to you for keeping to your diet (I’m sure it will help health-wise)! My husband is Celiac and started going dairy-free a year ago, and the skin on his arms are so much better (there used to be more rashes/pimples etc).
Loved the tip on swapped the sugar for date syrup, thanks for that!
Hope to see you on the blog again sometime soon!
Happy weekend!
xx,
Felicia
Good morning Felicia,
I really loved the fragrance of the cinnamon which does give an added flavour to this flaxseed muffins. Hence, I would suggest not to omit this ingredient from the recipe.
Enjoying the muffins for breakfast 🙂
Love you darling!
Mum
★★★★★
Hi mummy, glad you enjoy these muffins!! 🙂
Love you too!