Gluten-Free Apple Flaxseed Muffins

Board of apple muffins
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Nutrition Highlights (per serving)

Calories 158
Fat 12g
Carbs 9g
Protein 5g
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Nutrition Facts
Servings: 12 (1 muffin each)
Amount per serving  
Calories 158
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 10%
Cholesterol 62mg 21%
Sodium 207mg 9%
Total Carbohydrate 9g 3%
Dietary Fiber 5g 18%
Total Sugars 3g  
Includes 1g Added Sugars 2%
Protein 5g  
Vitamin D 0mcg 0%
Calcium 98mg 8%
Iron 1mg 6%
Potassium 162mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Total Time 30 min
Prep 15 min, Cook 15 min
Servings 12 (1 muffin each)

These gluten-free apple flaxseed muffins offer all the health benefits of flaxseed, which is most beneficial when the flaxseed is ground, as it is in this recipe. When not ground, flaxseeds just pass through the gastrointestinal system without having a chance to work their magic. The applesauce and apple not only bring a hint of sweetness to these muffins but as an added bonus they also increase the already generous amount of fiber that the flaxseeds contribute. And considering there is not any flour in the batter, these apple flaxseed muffins are naturally gluten-free.

Enjoy these muffins at breakfast or as a late-morning snack. Put one in your kid's lunchbox for a sweet and healthy treat. As with all quick bread recipes, you can make this into a loaf—just adjust the cooking time to about 40 minutes or so.​


  • 1 1/2 cups flaxseed meal
  • 2 teaspoons baking powder
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup applesauce
  • 4 large eggs (beaten)
  • 1/4 cup vegetable oil
  • 1/4 cup water
  • 1 tablespoon vanilla extract
  • 1 medium apple (peeled, cored, and finely chopped)
  • Optional: 1/2 cup chopped pecans


  1. Heat oven to 350 F. Generously grease a 12-cup muffin tin.
  2. In a large bowl, whisk together flaxseed meal, baking powder, cinnamon, nutmeg, and salt.
  3. Add applesauce, eggs, oil, 1/4 cup water, vanilla, chopped apple, and chopped pecans, if using. Mix thoroughly but do not over-mix.
  4. Let the batter stand 10 minutes, then portion into the muffin pan and bake for about 18 minutes, or until toothpick comes out clean and muffins just barely start to pull away from the sides of the tin. These muffins are delicious warm or at room temperature.

    Making and Storing Flaxseed Meal

    Flaxseeds (also called linseeds in some places) are the seeds of the flax plant, from which linen cloth is made. The whole seeds keep well, but they need to be ground into meal to get their full nutritional benefit. A simple spice or coffee grinder (the type doesn't matter) can do this in seconds. You can also use a blender, but make sure to pulse the seeds or you can end up with a kind of seedy paste.

    Store flaxseeds in the refrigerator, or better yet, the freezer. Just place the bag in which the seeds came in a second zip-type storage bag, and keep re-using the zip bag.

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