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.