Gluten-Free Flax Meal/Almond Flour Muffins Recipe

Gluten Free / Grain Free Flax and Almond Flour Muffin Recipe Image Teri Gruss
Gluten-Free / Grain Free Flax and Almond Flour Muffins. 2014 (c) Teri Gruss
Ratings (34)
  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Yield: 12 muffins (12 servings)

Adapted from a recipe for low-carb doughnut muffins, this gluten-free muffin recipe is made without grain. There's also no rice, no sorghum, no bean flour, no tapioca, no potato starch, no cornstarch, and no xanthan gum or guar gum in the recipe.

If you are counting carbs, use sugar substitutes. Otherwise, this gluten-free recipe is a reduced-sugar version, calling for 1/2 cup of sugar, which is about half the amount normally called for in muffin recipes. That's about 2 teaspoons of sugar per muffin. Not bad!


  • 1 cup/94 g flax meal (ground)
  • 1 cup/86 g almond flour (also called almond meal, learn how to make fresh almond meal at home)
  • 1 tablespoon gluten-free baking powder
  • 1 1/2 teaspoons nutmeg (ground)
  • 1 teaspoon cinnamon (ground)
  • 1/4 teaspoon salt
  • 4 ounces butter (melted, cooled)
  • 4 large eggs (lightly beaten)
  • 1/2 cup sugar
  • 1/2 cup water (OR buttermilk)
  • Optional: 2 tablespoons sugar (cane)
  • Optional: 1/2 teaspoon nutmeg (ground)
  • Optional: 1/2 teaspoon cinnamon (ground)

Steps to Make It

Heat 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 ground flax meal and almond flour and then place them in a large mixing bowl.

Whisk in gluten-free baking powder, 1 1/2 teaspoons ground nutmeg, 1 teaspoon ground cinnamon, and salt.

Add melted butter, eggs, sugar, and water or buttermilk to dry ingredients and stir to combine or use an electric mixer and beat just until the ingredients are blended.

Use a small ice cream scoop or large spoon to distribute muffin batter evenly (about 2/3 full) into prepared muffin tin.

If you are using the optional topping, in a small bowl mix together 2 tablespoons cane sugar, 1/2 teaspoon each ground nutmeg and ground cinnamon. Sprinkle about 1 teaspoon of the sugar/spice mixture on top of each muffin.

Bake in for about 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow muffins to completely cool before serving.

Note: 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.