These Flax Seed Muffins use whole-grain flours that also happen to be gluten-free.
For some, eating gluten-free is a must, while for others it’s a personal choice. But when something becomes popular, buyer beware that it is the real deal! It’s so easy to get duped into grabbing flours or products that are highly processed because of clever marketing!
I have many clients that come to me thinking that just because it’s gluten-free, it must be healthier for them. But that’s not always true.
You need to become a good food detective. Don’t just read the nutritional label, or grab it because it seems healthy.
Read the ingredients and look for whole grains, the fibre content etc… Otherwise you may find yourself eating breads/muffins etc. with no better nutrition than white Wonder Bread. If flours are stripped of all the fibre, vitamins and minerals, your gut will be left waiting and wondering, “So when is the real stuff coming?”
Fortunately, with these muffins, you can be assured your gut and blood sugar will be happy. They include whole grains like brown rice flour and buckwheat flour instead of just tapioca, GMO cornstarch or white rice flour.
When it comes to whole grain buckwheat, it often confuses many into thinking it has wheat in it because of the name. And therefor it must contain gluten, right? I totally get it. But you can put your mind at ease, since this flour is 100% gluten-free.
Besides the essential healthy fats from flaxseeds and the extra fibre they provide, these muffins also include brown rice syrup and apple sauce to sweeten them naturally.
Don’t have brown rice syrup?
You can easily swap out it out for another natural sweetener like pure maple syrup, coconut syrup or raw honey.
Feel free to use this recipe as a base and get playful in the kitchen with other spices—and/or maybe add blueberries or raspberries, if you like.
And you love chocolate and muffins, check out my healthy Cacao Banana Oatmeal Muffins.
Enjoy these simple to make and moist Flax Seed Muffins!
Flax seed Muffins
Equipment
- Large glass mixing bowl
- Medium glass mixing bowl
- Small glass mixing bowl
- 12-cup muffin tray, avoid products treated with non-stick chemicals
- Measuring cups
- measuring spoons
- 12 paper liners
- Whisks
- Large spoon
Ingredients
- 3/4 cup Brown rice flour
- 3/4 cup Buckwheat flour
- 1/2 cup Flaxseed grounded
- 1 tsp Baking soda
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/4 tsp Sea Salt
- 2 Omega 3 eggs or flaxseed egg substitute **see below
- 1/3 cup Brown rice syrup
- 2 tbsp Coconut oil
- 1/2 cup Unsweetened applesauce
- 1 cup Unsweetened Almond Milk
Instructions
- Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners and set aside.
- In a large bowl, whisk together brown rice flour, buckwheat flour, flaxseed, baking soda, cinnamon, nutmeg, and salt.
- In a second large bowl, whisk together eggs or flaxseed substitute (**One-egg substitute formula: 15 mL (1 Tbsp.) of Flax seed meal (ground flax seeds) and 45 mL (3 Tbsp.) of Water. Mix the flax seed meal and water in a small bowl. Let the mixture sit for two to three minutes to thicken it, before adding it to the recipe.), oil, brown rice syrup, applesauce and almond milk. Add flour mixture to wet mixture and stir until just combined.
- Gently fold in currants.
- Spoon batter into prepared muffin tins and bake until golden brown and a toothpick inserted in the center of a muffin comes out clean, about 30 minutes. Cool muffins in pan for 5 minutes before transferring to a wire rack to finish cooling.