PCG Foods: Gluten-Free Flax Meal and Almond Flour Muffins

These muffins are moist and stay together very well. Whether you are gluten intolerant or looking for healthier options, they are worth a try.


  • 1 cup (94 grams) freshly ground flax meal (or flax meal that has been stored in a refrigerator or freezer)
  • 1 cup (86 grams) almond flour (stored in refrigerator or freezer)
  • 1 tablespoon aluminum-free baking powder
  • 1 ½ teaspoons ground nutmeg
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon fine salt
  • 4 ounces unsalted butter, melted and cooled
  • 4 large eggs, lightly beaten
  • ½ cup dark brown cane sugar or coconut sugar
  • ½ cup yogurt
  • ½ cup raisins or other dry berries

Optional Topping

  • 2 tablespoons dark brown cane sugar or coconut sugar
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon


  • Heat the oven to 350˚ F and line a 12-cup muffin tin with paper muffin liners.
  • For best results, use a kitchen scale to weigh the ground flax meal and almond flour and then place in a large mixing bowl.
  • Whisk in the gluten-free baking powder, ground nutmeg, cinnamon, and salt. Add the melted butter, eggs, sugar, and water or buttermilk to the dry ingredients and stir to combine.*
  • Use a small ice cream scoop or large spoon to distribute the muffin batter evenly (about ⅔ full) into the prepared muffin tin.

*Alternatively, you can use an electric mixer and beat just until the ingredients are blended.

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