High in fiber and potassium, these Gluten-Free Honey Flaxseed Muffins are the perfect breakfast to get your day started right. You are going to love these easy flaxseed muffins.
Gluten Free Flaxseed Muffins
Tender, sweet, and loaded with super-foods like honey, flax seed, and bananas, these Gluten-Free Honey Flaxseed Muffins are our new go-to muffin. If you've read any of my other breakfast posts, you'll know that my kids won't eat cereal.
Muffins like these honey flaxseed muffins can be a healthy and nutritious way to start the day.
Because they like homemade breakfasts it gives my husband and I more control over what they eat. We know exactly what they are putting into their growing bodies. We love these Gluten-Free Honey Flax Seed Muffins because of how nutritious they are.
They are naturally sweetened with honey, bananas, and applesauce. Each of which has vitamins and minerals their growing bodies need.
Is Flaxseed Gluten Free
I often get the question is flaxseed gluten free. Yes, it's a seed and it's nutritious. We often add flaxseed to recipes to get an extra boost of vitamins and fiber.
One of my favorite ways to use flaxseed is in these Paleo Chocolate Chip Cookies.
The combination of ingredients and flavors in these flaxseed muffins produce an incredible flavor and texture. You won't be able to tell that they are gluten-free. These honey flaxseed muffins store well at room temperature. They also freeze well. I've made a big batch of muffins and frozen half for the following week.
How to make flaxseed muffins
- Add ground flax seed, baking soda, baking powder, and salt to a medium mixing bowl.
- Mix until combined.
- In a separate medium mixing bowl, beat together egg, honey, oil, mashed banana, applesauce, and dairy-free milk.
- Add dry mixture to wet mixture.
- Sir just until blended.
- Spoon batter evenly into paper liners, filling about ⅔ full. Bake as directed.
These numbered steps match the numbered photos above and are for illustration purposes only. Please see the printable recipe card below.
Because these muffins already have ½ cup of flax seed, I would not recommend trying to use a flax-egg in place of the egg. I think it would throw the balance of the other ingredients off and come out too wet. If you try an egg replacer please leave me a comment below and let me know how it turned out and which one you used.
Did you make these gluten free honey flaxseed muffins? Please leave a comment below letting me know what you thought.
- 1 1⁄2 cups gluten free flour blend (we've used Ryze yellow bag or Bob's Red Mill 1-to-1)
- ½ cup ground flax seeds
- 1 teaspoon baking soda
- 1 teaspoon gluten-free baking powder
- 1⁄2 teaspoon salt
- 1 large egg
- ½ cup honey
- ⅓ cup avocado oil
- 2 large overripe bananas, mashed
- ½ cup unsweetened applesauce
- ¼ cup dairy-free milk
- Preheat oven to 350°F. Line a 12-serving muffin pan with liners; set aside.
- In a medium mixing bowl combine flour, ground flax seed, baking soda, baking powder, and salt.
- Add dry mixture to wet mixture, and stir just till blended.
- Spoon batter evenly into paper liners, filling about ⅔ full.
- Bake for 20-22 minutes or until a wooden toothpick inserted near center comes out clean.
- Store leftover muffins in an airtight container at room temperature for up to two days.
- Make these muffins ahead of time and freeze them for an quick breakfast.
- Flour blends: We've used Ryze yellow bag or Bob's Red Mill 1-to-1 in this flaxseed muffin recipe.
- When measuring flour, spoon the gluten free flour into the measuring cup and then level it. Don't scoop the measuring cup into the flour.
- You can use your milk of choice.
Serving Size:1 muffin
Amount Per Serving: Calories: 152Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 16mgSodium: 245mgCarbohydrates: 20gFiber: 2gSugar: 15gProtein: 2g