Chocolate Chip Flax Gluten Free Muffins

gluten free muffins
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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
  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
  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.
  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
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8 thoughts on “Chocolate Chip Flax Gluten Free Muffins”

  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?

    1. annalaurab says:

      Actually there isn’t tapioca flour in them. I only used flax seeds and oats.

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

    1. 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. Laura says:

    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.

    1. annalaurab says:

      Yep. It should be 1 tsp. I’ll change that now. oops.

  4. Trish says:

    These are absolutely gross and NOTHING like the flax4life muffins. The batter was super thick and they were dense and hard like hockey pucks after baking. Waste of time and ingredients. ??

    1. annalaurab says:

      I’m sorry they didn’t work out for you. I’ve made them several times using this exact recipe and they worked great for me. So I’m not sure what went wrong.

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