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Gluten/Dairy/Soy-Free Flax Breakfast Muffins

If you’ve been reading my blog for any length of time, you know that I’m a huge fan of Flax For Life Muffins. However, I’m not a huge fan of the cost ($6 for 4 muffins!) each week, and I was unhappy to discover that recently soy lecithin had been added to the ingredients list. But, as with all things in life, the bad soy news motivated me to create my very own flax muffin recipe. I am loving the results, and hope you will too!

Gluten/Dairy/Soy-Free Flax Breakfast Muffins

Homemade flax muffins - delish!

1 1/4 c ground flax meal (I use Bob’s Red Mill)
2 t baking powder
1 T cinnamon
1 t salt
3/4 c sweetener (brown rice syrup is my recommendation, although I’ve also make it with XyloSweet as well)
4 organic eggs
1/4 c organic canola oil
1 T vanilla
2 ripe bananas, mashed
Baking cups

Preheat oven to 350 degrees. Combine all of the above ingredients and mix until thoroughly blended. Using a cookie scooper (one of my fave kitchen tools), take 2 scoops and place in a muffin tin. To keep the mess to a minimum and to support our delicious environment, I recommend If You Care large baking cups. Bake muffins for 15 minutes or until a toothpick comes out clean from the middle. Let cool 10 minutes and enjoy. You can also double this recipe and freeze the muffins. They thaw (on the counter, no microwave or stove necessary) perfectly.

Happy Eating!

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Comment from Jennifer
Time December 13, 2011 at 4:10 pm

These sound allergy free for us – we don’t omit eggs either.

My 3-year-old son had severe eczema until he was diagnosed with food allergies a few months back. I have a blog that shares our family’s battles with eczema, allergies, and asthma (yes, lucky guy has that too).

I think the key is to learn from one another, so the more information out there to the masses, the better. With this in mind I’ve started a blog hop for anyone dealing with allergies, eczema, or asthma, either for themselves or as a caregiver. If you’re interested in joining, please add a comment. I’d love to welcome you to the group.


Comment from nadya
Time December 14, 2011 at 1:29 am

These sound yummy!
Is there a reason you use canola oil? I love coconut (& appreciate the health benefits) – & avoid the unsaturated oils – esp canola, as it’s one of the big GMO crops. I use some palm shortening for baking, & olive oil for salads.

Flax is my favorite egg sub – my (grown) daughter’s allergic to egg yolks – & SO MANY GF recipes call for extra eggs. This weekend I used a combo of OG applesauce & squash blended with coconut milk as the ‘liquid’ part of my flax egg in coconut macaroons for a dessert potluck.
Fun blog!

Comment from Sheikhhasmat
Time December 18, 2011 at 12:29 am

I am 25 years old and I am a very health constious person and I am avoiding sugar. I use natvia instead of sugar because natvia is controlling the level of sugar in our blood. Natvia is sweeter than sugar and contains only .6 calories which is much less than sugar.

Comment from Michelle
Time July 1, 2012 at 6:28 am

I’m making these this morning but wonder ifthere is supposed to be any type of flour in the recipe? I guess I will try it as written and hope for the best.

Comment from 3487855
Time July 1, 2012 at 8:28 pm

Yes Michelle, they are meant to be flourless. They are my fave’s. You can even add a little protein powder to them too (I just started doing this). Enjoy! xoHeather

Comment from Tara
Time December 3, 2013 at 7:18 pm

Thank you so much for this, I can’t wait to try it! I too love those Flax 4 Life muffins, but can’t really afford to keep buying them. I may experiment with adding in some oats like they do (I don’t have to worry about Celiac-level GF-ness), but I definitely plan to try this recipe just as is. I actually go online and searched “flex muffin recipe like Flax 4 Life” and found this post!

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