Gluten Free Flax Muffins

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Grain Free | Aug, 12 2014

Gluten Free Flax Muffins

Flax seeds are the #1 source of lignans, a phytonutrient that has anti-oxidant properties and acts as a phyto-estrogen. Plant estrogens have a very protective effect on the more aggressive estrogens and the xeno-estrogens or chemical estrogens form the environment.  Does cooking the flax affect the benefits of the healthy Omega 3’s? According to recent studies, after baking, the oils in the flax seeds remained stable and beneficial. This flax muffin is my version of a “bran muffin”, which my husband and I used to love. I was craving a muffin one day and came up with this. Let me know what you think. Bon Appétit!

In a large bowl add the following and mix thoroughly:

2 cups of ground flax seeds

2 cups of almond flour

1 cup of raisins or goji berries

1 cup grated carrots

2 tsp. baking powder

1 tsp. baking soda

1 tsp. Himalayan Crystal salt

2 tsps. nutmeg

1 tsp. cinnamon

1 tsp Stevia Glycerite or to taste

In a separate bowl, whisk the following:

½ cup grape seed or coconut oil

1 cup unsweetened hemp milk

4 eggs or egg substitute

Add the wet ingredients to the dry and mix. The batter should be thick, but if it is too dry, add a bit more milk.

Spoon into muffin paper cups and tins.  Bake at 350 for about 20 minutes, or until the batter is done. Enjoy for breakfast or as a snack with a cup of matcha tea.

    • There are many egg substitute products on the market that would work. Some people actually use flax as an egg substitute by combining one tablespoon of flaxseed meal and three tablespoons of water and allowing it to sit for about 5 minutes. Perhaps you could do this with the flax in the recipe and let us know how it turns out. It’s fun to experiment in the kitchen!

    • Coconut flour, bean flours like chickpea, fava, and garbanzo or other nut flours like hazelnut or walnut meal may be good substitutions depending on your needs.

    • I would experiment, both are pretty dense. I found this on a keto website but am worried that it will decrease the volume of the mix. Be a “kitchen chemist” and let us know how you did!
      –Substitute 1 cup of almond flour with 1/4 cup (1 ounce) of coconut flour, and add one egg for every 1/4 cup of coconut flour used in addition to the eggs called for in the original recipe.
      Once you’ve done those two things, you may notice that you need more liquid to get the batter to right consistency. To make your batter better, add the same amount of liquid that the recipe calls for first, and then add more as needed.
      If your mixture seems too dry, add more liquid until you get the right consistency. (In some cases, you may even need to double the amount of liquid required in the initial recipe.)
      If your batter is too wet, add coconut flour one teaspoon at a time until you get the right consistency.

  • I love Dr. V’s work, but oh my, this recipe is not a successful one. I had to add so much more
    almond milk – almost 2 3/4 cups to get all the flour wet. The dough was SO heavy (how could it not be?) I only filled the muffin tins 1/2 way and baked them 30 minutes and they were heavy and it seemed the center wasn’t really cooked well. I substituted coconut flour for the almond flour, and did use the eggs. I used date pieces and goji berries and carrots. Maybe more milk and baking soda and powder would create some lightness and allow better baking.

    And there was no indication on how much this recipe would make. It possibly could make 4 doz muffins, so if you are brave and want to try this recipe, I’d halve the recipe. I had a bit more success with making smaller, flatter cookies at 350 degrees, baked for about 20 minutes. Ovens vary. So I gave the rest of the dough and the muffins to my neighbor to feed the squirrels and other animals – I hate wasting food esp with such high quality and expensive ingredients! I do yearn for baked goods at times. I really wanted this recipe to work.

    Looking forward to the retreat.

    • The coconut flour is very heavy and does require more liquid. Did you see the other reply that mentions the almond flour/coconut flour substitution?
      Sounds good though with the dates, goji and carrots!! Keep experimenting!!

  • I just made the recipe from the book which is that same as this but without the carrot. I subbed raisins for blueberries. I also only had 1.5 cups of flax so used psyllium husk for the rest.
    OMG they are so delicious! I have to stop myself from eating them. I ate three the first day! Great recipe. Will try with the carrots next time. 🙂

    • Yayyyy! So happy to hear that you like them! If you are on a healing journey, just remember to decrease the amount of raisins as they are a more concentrated sugar than blueberries.