Chocolate Chip Flax Gluten Free Muffins

Have you ever made chocolate chip flax gluten free muffins? If not you are in for a delicious treat. These are so yummy. I copied the recipe based on the ingredients from the flax 4 life muffins from Flax 4 Life. Since I don’t have the exact recipe I wrote down the ingredients list from the package and then tried to figure out how much of each ingredient to use. I also used cane sugar instead of cane juice and eggs instead of frozen egg whites. I’ve only made these gluten free muffins once. I think the next time I will try melting the chocolate chips before I stir them in. That is really the only thing I would change.

Chocolate and Flax Gluten Free Muffins
Serves 8
Gluten free muffins with flax, gluten free oats and chocolate chips.
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Prep Time
10 min
Cook Time
15 min
Total Time
35 min
Prep Time
10 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. 2 cups ground flax seeds or flax meal
  2. 1/2 cup gluten free oats
  3. 1 tsp of baking powder
  4. 1 tsp. cinnamon
  5. 1 tsp. sea salt
  6. 1/4 cup cane sugar
  7. 2 eggs
  8. 1/2 cup water
  9. 1 tbsp. oil
  10. 1 tsp. vanilla
  11. 1/2 cup chocolate chips
Instructions
  1. Mix dry ingredients in 1 bowl and wet in another bowl. Combine the two bowls and stir throughly. You can also try melting the chocolate chips first before stirring them in. Then spray a muffin pan and put in equal amounts of the batter. This recipe made 8 regular size muffins. You could also use a loaf pan and make some bread instead of the muffins.
Notes
  1. You can use a little more cane sugar if you want them sweeter or a little less for less sweetness. Anywhere between 1/5 a cup and 1/3 a cup. Flax 4 life also sells carrot and blueberry versions so you would probably add in 1/2 cup of graded carrots and blueberries. You could also try strawberries or apples just to name a few variations.
Adapted from from the flax muffins by Flax 4 Life
Spectrum of Wellness http://annalaurabrown.com/
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Comments

  1. Christine says:

    Ooh! I’m so excited to try this recipe. I did see ‘tapioca flour’ in the ingredients. Do you think they are important or are the oats comparable?
    Thanks!

  2. Thanks for the recipe. I am not finding the oven temp or time to bake these muffins.

    • annalaurab says:

      I just used the standard 350 which is what you use for all muffins, breads etc and I started with about 20 minutes but can’t remember exactly how long I baked them for. Probably between 20-30 minutes until they are done.

  3. I just made these and had to throw the whole batch out. The 1 Tbsp of baking powder has to be 1 tsp. The batter came out too dry to mix so I added around another 1/4C of water. That made it mixable but the consistency was more like sticky cookie dough. Definitely not liquid enough to pour. I really want to figure this out. I love the flax4life muffins. I ended up with 10 muffins. I think I’ll try doubling the liquid to get an average batter consistency.

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