Flaxseed Muffins (gluten free, dairy free, vegetarian)
Finally, a healthy muffin that tastes great! These flax muffins are made with wholesome ingredients and are gluten free, dairy free, and easy to make.
Servings 12 muffins
Calories 200kcal
Equipment
Ingredients
- 2 large eggs
- ½ cup dairy free milk I have used almond milk and homemade cashew milk - any should work
- 1 teaspoon vanilla
- ⅓ cup coconut sugar
- 3 T granulated sugar
- ¼ cup neutral tasting oil melted butter, or melted coconut oil
- ½ cup ground flax
- ½ cup almond flour whisk to remove lumps if needed
- ¾ cup gluten free flour
- 1 T baking powder
- 2 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
Instructions
- Preheat oven to 350 degrees.
- Line a muffin tin with liners (I absolutely love these parchment liners) or grease well. Set aside.
- Whisk eggs in a large bowl.
- Add milk, vanilla, sugars, and oil and whisk until smooth and combined.
- Add remaining ingredients and whisk just until all ingredients are combined.
- Divide batter evenly between twelve muffin cups using a large cookie scoop or a spoon.
- Bake muffins for 15-17 minutes, until a toothpick inserted in the center comes out clean. Cool and enjoy!
- You can store at room temperature for one day, or freeze for later.
Notes
- We have tested this recipe with Better Batter and Grandpa's Kitchen flour. Both worked great, and your favorite flour should work as well.
- If you don't have coconut sugar or cannot tolerate coconut, substitute brown sugar.
Nutrition
Serving: 1muffin | Calories: 200kcal | Carbohydrates: 19g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Cholesterol: 34mg | Sodium: 246mg | Fiber: 2g | Sugar: 10g