Gluten-Free Flax Meal and Almond Flour Muffins

Gluten free flax meal and almond flour muffins

The Spruce

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 12 servings
Nutritional Guidelines (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'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.


  • 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.

    Ingredients for muffins
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  2. Heat oven to 350 F/176 C.

  3. Line a 12-cup muffin tin with paper muffin liners.

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

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

    Whisking dry ingredients for muffins
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  6. 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.

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

    Muffin batter in tin
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  8. 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.

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

    Sprinkling sugar spice mixture over muffin batter
    The Spruce 
  10. 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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  11. Allow muffins to completely cool before serving.

    Muffins cooling on rack
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  12. Enjoy as a sweet treat, breakfast, or as a quick grab-and-go when you're busy.

Reminder: 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.