Gluten-Free Flaxseed Muffins

Makes 12 muffins
Time 40 min
Gluten-Free Flaxseed Muffins

Buttermilk, applesauce, currants, warm spices and buckwheat flour bring a pleasing balance of flavors to these muffins. They're a great addition to any brunch, or for quick weekday breakfasts. Warm leftover muffins gently in a toaster oven.

Special Diets:

Gluten FreeGluten Free
VegetarianVegetarian

Ingredients

    3/4 cupbrown rice flour
    3/4 cupbuckwheat flour
    1/2 cupground flaxseed
    1/2 cuplight brown sugar
    1 teaspoonbaking soda
    1/2 teaspoonground cinnamon
    1/4 teaspoongrated nutmeg
    1/4 teaspoonfine sea salt
    1/2 cupcurrants
    2eggs
    1/4 cupcanola oil
    1/2 cupunsweetened applesauce
    1 cupbuttermilk

Exclusively for Prime members in select ZIP codes.

Method

Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners and set aside.


In a large bowl, whisk together brown rice flour, buckwheat flour, flaxseed, brown sugar, baking soda, cinnamon, nutmeg, salt and currants.


In a second large bowl, whisk together eggs, oil, applesauce and buttermilk.


Add flour mixture to buttermilk mixture and stir until just combined.


Spoon batter into prepared muffin tins and bake until golden brown and a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.


Cool muffins in pan for 5 minutes before transferring to a wire rack to finish cooling.

Nutritional Info

Serving Size

1 muffin

Calories

210

Total Fat

8g

Saturated Fat

1g

Cholesterol

35mg

Sodium

190mg

Total Carbohydrate

30g

Dietary Fiber

3g

Total Sugars

15g

Protein

5g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.