Breakfast, Cupcakes & Small Cakes

Flax-meal Breakfast Muffins

I think I may have just found a decent bread substitute.

flaxmeal breakfast muffins 3 {gluten free} | the pink rose bakery

Although these muffins have the texture of a cake, they are nowhere near as sweet and they taste like wholemeal bread.

I’m not kidding.

Now, when that all-encompassing craving for bread comes upon me I have these to fall back on.

flaxmeal breakfast muffins 2 {gluten free} | the pink rose bakery

And it was a complete coincidence that it happened.

The recipe is adapted from one I saw from bran muffins. I thought flax-meal would be a good substitute, and boy is it. But I had never imagined that they would taste as similar to wholemeal bread as they do. I know I’m beginning to sound a little repetitive, but I really can’t get over it.

flaxmeal breakfast muffins 1 {gluten free} | the pink rose bakery

The only downside – if you can really call it a downside – is that they do need an accompaniment of some sort, even if it is just butter. Personally I have had then with butter and jam, warmed with a good helping of almond butter, and finally – to revive them a few days later – I cut one into three, dipped it in beaten egg and French toasted them (with the compulsory drowning of maple syrup and a sliced banana). Delicious. And just as versatile as bread. Even if it is a little tricky to make them into a sandwich.

I topped them with frozen berries but you could leave these off and then you will be free to cover them in something savoury.

frozen berries | the pink rose bakery

I’m making myself hungry.

Flaxmeal Breakfast Muffins {gluten free} in tray | the pink rose bakery

Flax-meal Breakfast Muffins

  • Servings: 12 muffins
  • Print


  • 300ml buttermilk
  • 1 large egg
  • 80ml oil
  • 50g dark brown sugar, or coconut sugar
  • 90g flax-meal
  • 25g buckwheat flour
  • 50g sorghum flour
  • 50g rice flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 cup frozen berries


  1. Pre-heat the oven to 180 Celsius / 160 fan / 350 Fahrenheit. Line a 12-hole muffin tin with paper cases.
  2. Mix all of the ingredients together, apart from the frozen berries.
  3. Divide the mixture between the cases and then top with the frozen berries.
  4. Bake for 20 – 25 minutes, until risen, firm to the touch and a tooth pick inserted into the side comes out clean.
  5. Leave to cool in the tin for 10 minutes before transferring onto a wire rack to cool completely, although these can be eaten warm.
  6. Store in an air-tight container.

© The Pink Rose Bakery 2015


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