Gluten-Free Flax Meal and Almond Flour Muffins

By
Teri Gruss, MS
Teri Gruss, MS
Freelance writer and nutrition expert Teri Lee Gruss, M.S. has written hundreds of recipes focusing on healthy gluten-free cooking.
Learn about The Spruce Eats' Editorial Process
Updated on 07/31/21
Gluten free flax meal and almond flour muffins

The Spruce

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 12 servings
Nutrition Facts (per serving)
219 Calories
16g Fat
15g Carbs
5g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 219
% Daily Value*
Total Fat 16g 21%
Saturated Fat 6g 30%
Cholesterol 82mg 27%
Sodium 194mg 8%
Total Carbohydrate 15g 5%
Dietary Fiber 3g 12%
Total Sugars 11g
Protein 5g
Vitamin C 0mg 0%
Calcium 123mg 9%
Iron 1mg 7%
Potassium 145mg 3%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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

Optional Topping

  • 2 tablespoons cane sugar

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon ground cinnamon

Steps to Make It

  1. Gather the ingredients. Heat the oven to 350 F/176 C.

    Ingredients for muffins
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  2. Line a 12-cup muffin tin with paper muffin liners.

    Muffin tin with paper liners
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  3. For best results, use a kitchen scale to weigh the ground flax meal and almond flour and then place in a large mixing bowl.

    Ground meal
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  4. Whisk in the gluten-free baking powder, ground nutmeg, cinnamon, and salt.

    Whisking dry ingredients for muffins
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  5. 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.

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

    Muffin batter in tin
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  7. If you are using the toppings, mix together the cane sugar, nutmeg, and cinnamon in a small bowl.

    Sugar and cinnamon in small bowl
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  8. Sprinkle about 1 teaspoon of the sugar-spice mixture on top of each muffin.

    Sprinkling sugar spice mixture over muffin batter
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  9. Bake in the oven for about 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

    Muffins in tin
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  10. Allow the muffins to completely cool before serving.

    Muffins cooling on rack
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  11. Enjoy as a sweet treat, breakfast, or as a quick grab-and-go snack.

Gluten-Free Precautions

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.

Recipe Variations

  • 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.