The structure of nutrition and nutritional status of the population are among the most important indicators of the socio-economic development of the country. Given the importance of nutrition in the development of chronic diseases, the recommendations of WHO and doctors, the production and increase of consumption of plant products, as a source, primarily of dietary fiber, are of particular importance and relevance. Most of the dietary fiber are non-starch polysaccharides. One of the promising sources of highly soluble polysaccharides are flax seeds. Due to satisfactory functional and technological properties, flax seed polysaccharides are of practical interest similarly to such food ingredients as gum guar, xanthan, carob, etc. The study was performed to evaluate the prospects of practical application of flax seed polysaccharides (PS complex) to create functional and specialized flour confectionery products. The optimal content (0.1%) of PS complex in the technology of traditional and gluten-free MKI type muffins has been established. The possibility of obtaining gluten-free muffins without the use of starch. Both traditional and gluten-free muffins with PS complex of flax seeds were characterized by high humidity. The introduction of flax flour or milling flax seeds allows to exclude egg products from the recipe without reducing the quality of products. Replacing 15% of wheat and / or corn flour with flax or milling flax seeds in the presence of a PS complex did not degrade the quality of the muffins, increased the nutritional value of the products, while reducing their calorific value.