Gluten-Free Flax Meal and Almond Flour Muffins

Gluten free flax meal and almond flour muffins

The Spruce

  • 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.

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 salt
  • 4 ounces 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.

    Put muffin liners in tin
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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.

    Whisk in baking powder
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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.

    Add butter, melted eggs
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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.

    Put batter into 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.

    Mix sugar and cinnamon
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  9. Sprinkle about 1 teaspoon of the sugar-spice mixture on top of each muffin.

    Pour into tins
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  10. Bake in for about 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

    Bake until brown
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  11. Allow muffins to completely cool before serving.

    Cooling muffins
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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.