Updated: Apr 27
These tasty Cinnamon Flax Muffins are perfect with your morning coffee or on the go snack.
Make these in advance to have ready for an anytime treat. This muffin freeze well so you can make an extra batch to have ready at all times.
2 cups Flaxseed Meal
2 tablespoons ground Cinnamon
1 tablespoon Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
6 large Eggs beaten
1/2 cup Butter melted
1/3 cup MCT Oil (or Coconut Oil)
1 tsp Vanilla Crème Liquid Stevia (or sweetener of choice)
2 tsp Cinnamon Extract
1 tsp Vanilla Extract
Preheat oven to 350 degrees. Line a 12 cup muffin tin with cupcake liners, set aside.
In a large bowl whisk together the flax seed meal, cinnamon, baking powder, baking soda and salt.
Add to the bowl the remaining ingredients and whisk together until smooth. Evenly fill each muffin section of the prepared muffin tin.
Bake for 10-14 minutes until each muffin has firmed up. Remove the muffin pan from the oven and allow to cool completely. Enjoy!
Calories 230, Fat 22 g, Carbs 6.4 g, Fiber 4.6 g, Protein 7.2 g, Net Carbs 1.8 g (per 1 muffins)
Makes 12 Muffins
Note: You can also add 1/4 cup of monk fruit or sweetener of choice for a sweeter muffin.
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