Friday, May 9, 2014

GF/DF Blueberry Flax Muffins

Muffins seem to have two functions.There are the breakfast muffins and the sweet, cake like muffins that are really more of a treat. This recipe for Gluten and Dairy Free Blueberry Flax Muffins falls into the in later category although still full of super healthy ingredients, which means that these muffins have a moist texture and a full, sweet flavor. In addition to breakfast, try serving these muffins as a healthier dessert choice or as a side with coffee or tea. Perfect for your Mother's Day breakfast!

Blueberry Flax Muffins


Ingredients: Yields 12 muffins
  • 1 cup ground flax meal (for homemade flax meal, use a clean coffee bean grinder to grind flax seeds)
  • 1 cup almond flour 
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/3 cup applesauce
  • 1/4 cup honey
  • 1/2 cup blueberries (more if desired)
  1. Preheat oven to 350 degrees.
  2. Line a 12 cup muffin tin with paper muffin liners.
  3. Place flax meal and almond flour in a large mixing bowl. Whisk in the baking powder, nutmeg, cinnamon and salt. Add in the applesauce and honey. Fold in the blueberries.
  4. Use a small ice cream scoop or large spoon to distribute muffin batter evenly (about 2/3 full) into prepared muffin tin.
  5. 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.
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This recipe was shared at: Allergy-Free Wednesday, 


  1. These sound delicious. I am always up for healthier sweet treats! Thanks for sharing on Foodie Friends Friday!

  2. I added about 1 cup of almond milk and made pancakes. Very good! Nice to have an egg free breakfast option. We eat so many eggs that a little variety is nice.

  3. I am definitely making these for my next tea party! Pinned!