These lightly sweetened lemon flaxseed muffins with oat flour and almond meal make a great snack, breakfast addition, or even dessert with a little frosting! If you like these, you’ll love the other breads on our Best Bread Recipes page.
I love exploring different types of recipes, and figuring out breads made with almond meal and gluten-free flours is just one of them. We’re not totally gluten and/or grain-free by necessity or choice (still loving our weekly whole wheat sandwich bread and easy artisan bread!), but I’m always looking for healthy options for variety in our diet.
I’m all about eating a lot of different whole foods, but I’m also always looking to increase the protein and vegetables in our daily foods, since it’s easy to just go carb-crazy. We regularly enjoy nuts (especially when seasoned like this), granola bites, rustic hummus with vegetables, and chips & salsa for snacking and now we’re adding these gluten-free, honey sweetened lemon flaxseed muffins to the mix.
Of course these muffins add a bit of sweetness to breakfast or our afternoon snack with tea, which is nice, of course. But it’s actually just a bit of honey – 6 tablespoons in 12 muffins – and then just a brushing of a honey and lemon “glaze.” You can leave out the glaze, but it does add such a nice lemony finish, so I’m totally okay with it. And lemon and honey just seem to go together like peanut butter and jelly, don’t they?
MY LATEST VIDEOSEven though they contain just oat flour and almond meal, they’re still made just like regular wheat muffins and are a quick recipe. Just mix them up, scoop into muffin liners and bake. Within just over a half hour, you can be enjoying warm lemon muffins!
And I just had to show you the muffin texture inside – this really is a great gluten free, higher protein muffin option. In fact, these would also make a fun cupcake with the addition of regular frosting for your gluten-free family members. In fact, if you use this best ever lemon frosting on them, I don’t think anyone would miss the regular flour. 🙂
Click the arrow for the full printable lemon muffin recipe!
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I brought these to share at a ladies’ breakfast and no one could believe they were gluten free because they were so moist and delicious. Now I’m planning to make them again but I can’t remember if I used almond meal or almond flour last time. My understanding is that the meal is ground up almonds with their skin on, and the flour is ground up blanched almonds (I usually make my own with the food processor). So for this recipe, did you use ground up almonds with skins? Thanks for sharing this yummy recipe!
I use purchased almond meal/flour, Dawn and it always looks white-yellow like they’ve taken the skins off. But I don’t know. Sorry!
OK, I figured out that you definitely want almond MEAL in this recipe…tried it with almond flour and the batter was too runny and muffins didn’t rise (rats!).
Oh, Jami, these sound terrific! Thanks for the recipe.