|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 6g||30%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 3g||12%|
|Total Sugars 11g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Adapted from a recipe for low-carb doughnut muffins, this gluten-free muffin recipe is made without grain. There are also no other typical gluten-free ingredients, like rice, sorghum, tapioca, xanthan gum, or guar gum in the recipe. Instead, these muffins call for flax seed and almond flour, making for a recipe with a subtle nutty taste that is perfect for breakfast or a pick-me-up snack.
This gluten-free recipe is also low in sugar, calling for just 1/2 cup of sugar, which is about half the amount normally found in muffin recipes.
1 cup (94 grams) ground flax meal
1 cup (86 grams) almond flour
1 tablespoon gluten-free baking powder
1 1/2 teaspoons ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon fine salt
4 ounces unsalted butter, melted, cooled
4 large eggs, lightly beaten
1/2 cup sugar
1/2 cup water, or buttermilk
2 tablespoons cane sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Steps to Make It
Gather the ingredients. Heat the oven to 350 F/176 C.
Line a 12-cup muffin tin with paper muffin liners.
For best results, use a kitchen scale to weigh the ground flax meal and almond flour and then place in a large mixing bowl.
Whisk in the gluten-free baking powder, ground nutmeg, cinnamon, and salt.
Add the melted butter, eggs, sugar, and water or buttermilk to the dry ingredients and stir to combine; alternatively, you can use an electric mixer and beat just until the ingredients are blended.
Use a small ice cream scoop or large spoon to distribute the muffin batter evenly (about 2/3 full) into the prepared muffin tin.
If you are using the toppings, mix together the cane sugar, nutmeg, and cinnamon in a small bowl.
Sprinkle about 1 teaspoon of the sugar-spice mixture on top of each muffin.
Bake in the oven for about 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to completely cool before serving.
Enjoy as a sweet treat, breakfast, or as a quick grab-and-go snack.
Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels; manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
- Low Carb: If you are counting carbs, use a preferred sugar substitute in place of the granulated and cane sugars.
- Dairy-Free: Replace the butter with an equal amount of a neutral oil; you can also use apple sauce or mashed banana but may want to cut down the sugar a little since both add some sweetness.