Chocolate Chip Flax Muffins (Gluten Free)


This recipe was inspired from a cookie recipe that Patti Tartaglia of The Food Fixx showed me how to make during one our cooking lessons a few years ago. I wanted to make a muffin or cookie that was healthy to pack in my kid’s lunches. I ended up turning the cookie into a muffin and now it is our favorite things to eat for breakfast or anytime we need a quick snack.


  • 1 cup flaxseed meal
  • 1/2 cup Sorghum flour blend*
  • 1/2 cup hazelnut meal (of whatever nut you prefer)
  • 2 tsp baking powder
  • 1/2 tsp. salt
  • 2 tsp. cinnamon
  • 1 tsp. xanthan gum
  • 1 large egg (or substitute energy egg replacer)
  • 2 tbsp butter room temp (or substitute non dairy equivalent)
  • 1/2 cup pure maple syrup
  • 1 tsp. vanilla (gluten free)
  • 1 cup dark chocolate chips (non dairy)



  • Preheat oven to 350 degrees.
  • Blend all ingredients together in a food processor. I use a mini-ice cream scoop to put the mixture into the mini muffin pans. Mini muffins bake much better than full size muffins which will turn out too doughy. It usually makes about 24 mini muffins. The recipe easily doubles if you want more.
  • Bake muffins for 20 – 25 minutes until golden brown and firm.

    *Carol Fenster’s Sorghum flour blend is my staple for most gluten free baking I do. I make a big container full and keep it in the fridge. It consists of :

  • 1 1/2 cups of Sorghum flour
  • 1 1/2 cups potato starch/corn starch
  • 1 cup tapioca flour

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