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Gluten-Free Flax Meal / Almond Flour Muffins


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
Adapted from a recipe by our About.com Guide to Low Carb Diets for "Low Carb Doughnut Muffins," our gluten-free muffin recipe is made without grain. No rice, no sorghum, no bean flour, no tapioca, no potato starch, no cornstarch, no xanthan gum or guar gum either!

Freshly ground flax meal and almond meal along with eggs, half the usual amount of sugar, butter and spices get along extremely well in this easy recipe.

If you are counting carbs, check out the original low carb recipe for Low Carb "Doughnut" Muffins which calls for sugar substitutes. Or use our gluten-free reduced sugar version, which calls for 1/2 cup of sugar, about half the amount normally called for in muffin recipes. That's about 2 teaspoons of sugar per muffin. Not bad!

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 12 muffins


  • 1 cup ground flax meal / 3.3 ounces / 94 grams (for very fresh homemade flax meal, use a clean coffee bean grinder to grind flax seeds)
  • 1 cup almond flour (also called almond meal) / 3 ounces / 86 grams (Learn how to make fresh almond meal at home)
  • 1 tablespoon gluten-free baking powder
  • 1 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) melted, cooled butter
  • 4 large eggs
  • 1/2 cup sugar
  • 1/2 cup water OR buttermilk
  • FOR MUFFIN TOPPING: (optional)
  • 2 tablespoons cane sugar
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon


Preheat 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. Place in a large mixing bowl. Whisk in gluten-free baking powder, 1 1/2 teaspoon ground nutmeg, 1 teaspoon ground cinnamon and salt.

Melt 1/2 cup of butter and allow to cool slightly. 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. In a small bowl stir 2 tablespoons cane sugar, 1/2 teaspoon each ground nutmeg and ground cinnamon and sprinkle about 1 teaspoon of the sugar / spice mixture on the top of each muffin.

Bake in preheated oven 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.

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.

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