Is Flaxseed Gluten-Free?

Yes, flaxseed is naturally gluten-free. It’s a seed that can be ground into flax meal, which works wonderfully in gluten-free baking. Always check packaging to ensure the flaxseed is processed in a gluten-free facility to avoid cross-contamination.

How to Store Flax Muffins?

Store your gluten-free flax muffins in an airtight container at room temperature for up to 3 days. If you’d like to keep them fresh for longer, store them in the fridge for up to a week. To avoid drying out, place a slice of bread in the container with the muffins to keep them moist.

Can I Freeze Flaxseed Muffins?

Yes, you can! These muffins freeze beautifully. Just let them cool completely, then place them in a freezer-safe bag or container. They’ll stay fresh for up to 3 months. To thaw, simply leave them at room temperature for a few hours, or heat them in the microwave for 20–30 seconds.

gluten free flax muffin recipe – Easy, Perfect for Breakfast

Name: Gluten Free Flax Muffin Recipe That’s Light, Nutty, and Naturally Healthy
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: ¾ cup ground flaxseed; ½ cup gluten free oat flour or almond flour; 1 tsp cinnamon; 1 tsp baking powder; ¼ tsp salt; ½ cup mashed banana or applesauce; ¼ cup maple syrup or honey; ⅓ cup dairy free milk; 1 tsp vanilla extract; Optional add-ins: berries, nuts, seeds

Description

A wholesome, nutty, and naturally sweet gluten free flax muffin recipe. Perfect for breakfast or as a healthy snack. Full of fiber, omega-3s, and delicious flavor.

Ingredients

Scale

For Muffins:

¾ cup ground flaxseed

½ cup gluten free oat flour or almond flour

1 tsp cinnamon

1 tsp baking powder

¼ tsp salt

½ cup mashed banana or applesauce

¼ cup maple syrup or honey

⅓ cup dairy free milk

1 tsp vanilla extract

Optional add-ins: berries, nuts, seeds

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Instructions

1. Preheat oven to 350°F and line a muffin tin with paper liners.

2. Whisk together dry ingredients (flaxseed, oat flour, cinnamon, baking powder, salt).

3. In a separate bowl, combine wet ingredients (banana, maple syrup, milk, vanilla).

4. Add the wet ingredients to the dry ingredients and stir until just combined.

5. Fold in optional add-ins like berries or nuts.

6. Scoop batter into muffin cups, filling each about ¾ full.

7. Bake for 18–22 minutes or until muffins are golden and a toothpick comes out clean.

8. Cool for a few minutes before transferring to a wire rack to cool completely.

Notes

For nut-free muffins, use oat flour and neutral oil instead of coconut oil.

Feel free to swap maple syrup with honey or agave syrup.

Store muffins at room temperature in an airtight container for up to 3 days, or freeze for up to 3 months.

Nutrition

Serving Size: 1 muffin
Calories: 150
Sugar: 8g
Sodium: 80mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 5g
Protein: 4g
Cholesterol: 0mg