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!
- 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.
Oil: I like to use sunflower oil because I always have a bottle of it on hand. Alternatively, you may also use any other neutral-flavored oil.
Sugar: I use white sugar but you can also use brown 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 with zero-glycemic index).
Eggs: Eggs are necessary in this flaxseed muffin recipe because they provide structure and help the muffins to rise.
Milk: I like using my 5-minute homemade almond milk, but you may also use other non-dairy milk such as cashew 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 be 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.
- Category: Snacks
- Method: Baking
- Cuisine: American
Keywords: flaxseed muffins