Easy Cinnamon Bun Flaxseed Muffins are a low-carb nutritional powerhouse! This healthy baking idea is gluten-free, low in sugar, and good for breakfast or snack time!
This is a great keto recipe! Other healthy breakfast ideas include Banana Almond Butter Muffins and Easy Oatmeal Bars.
Healthy Alert! These Cinnamon Bun Flaxseed Breakfast Muffins pack a hearty amount of nutritional goodness in every bite! Plus, they're low in sugar, so they don't taste overly sweet, but they're totally satisfying.
They're also gluten-free! You can even make them Keto if you like!
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Are Flax Muffins Good for You?
If you need a little fiber in your diet, and let's be honest, who doesn't! Yes, Flax Muffins are good for you. Fiber has so many benefits besides keeping you regular, like:
- Fiber slows the rate that sugar is absorbed into the bloodstream, which keeps your blood sugar levels from rising too fast. Awesome!
- It lowers cholesterol levels. Soluble fiber found in beans, oats, flaxseed, and oat bran may lower total blood cholesterol levels by lowering low-density lipoprotein or "bad" cholesterol levels. Good news!
- Aids in achieving a healthy weight. No empty calories here! High-fiber foods tend to be a bit more filling than low-fiber processed foods, so you're likely to eat less and stay satisfied longer, which helps with weight loss.
So yes, lots of benefits, but kids and grown-ups like these low-carb muffins, so let's get to the easy recipe!
Ingredient Notes and Substitutions
If your dietary requirements need it, this low carb muffin does not contain all-purpose flour, almond flour, or coconut flour but does contain healthy fats in coconut oil.
- Ground flaxseeds - these are also called milled flaxseed or flax meal. They add a pleasant, earthy flavor and satisfying texture to these homemade muffins. You can usually find them in the baking aisle in the grocery store, and Costco often carries them.
- Honey or brown sugar - either works well in the recipe to create a slightly sweet muffin. You can also substitute maple syrup.
- Ground cinnamon - gives the muffins a sweet, woody flavor and makes them reminiscent of sweet cinnamon buns. You can also add a small amount of nutmeg if you'd like.
- Baking powder and baking soda - are used as leavening agents. Just make sure they're fresh. You'll omit the baking soda if using brown sugar as your sweetener.
- Eggs - acts as the binder in the recipe.
- Pure Vanilla extract - enhances the flavors of other ingredients like sugar and flaxseeds.
- Coconut oil - works as a butter substitute and makes this recipe vegan.
How to make Flax Muffins
This easy breakfast makes 12 flax muffins, so if you want, you can double the recipe and freeze some for later!
It's always smart to cook/bake once and eat twice!
This Gluten-Free Peanut Butter Cookie recipe is proof of that! It's so nice to have a few waiting in the freezer when a craving strikes!
Step 1
First, you need to preheat your oven to 350 degrees F. (180 c). Then, you can either get out your silicone muffin pan, as we like to do or line a muffin pan with paper liners.
Step 2
In a large bowl, you need to combine your dry ingredients. Whisk your flaxseeds with cinnamon, baking powder, baking soda, and salt.
Step 3
Next, it's time to mix your wet ingredients. Place eggs, water, melted coconut oil, vanilla, and honey in a blender. Blend on high speed for about 30 seconds either in a blender or food processor.
PRO TIP: If your coconut oil is solid, melt it slightly in the microwave.
You should whip your mixture until foamy.
Step 4
Now, mix your wet ingredients into your dry ingredients with a spatula just until combined.
The batter will be a little fluffy.
Step 5
Place the batter in your muffin pan, filling each cup almost to the top—about 90 percent. We like to use a cookie scoop, which makes it way easy!
Step 6
Bake for approximately 13-15 minutes. You can check by inserting a toothpick in the middle, and if it comes out clean, they're done.
Finally, take your muffins out of the pan and let them cool on a cooling rack.
Now, it's time to bite into your delicious flax muffin recipe!
Recipe Tips and Tricks
- If you use erythritol or stevia, these work as Keto Flaxseed Muffins or Keto snacks!
- These Healthy Muffins freeze well, so they're a great make-ahead breakfast or snack.
- The decorative fruit topping is optional but does give them a little personality!
How to Make Keto Flaxseed Muffins
As mentioned, you can totally make this a low carb option and Keto-friendly by using erythritol or stevia instead of sugar or honey.
- Add ⅓ cup erythritol to the dry ingredients or ¾ teaspoon liquid stevia to the wet ingredients. Then you'll have the perfect keto snack when done
How to Freeze
It's easy to freeze these flax muffins and get them out when ready to eat. Place baked muffins in a freezer bag or airtight container, and keep them in the freezer for up to 3 months.
Either microwave for a few seconds to defrost or place in the refrigerator until ready to eat.
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Printable Recipe
Cinnamon Bun Flaxseed Muffins Recipe
Equipment
- muffin tin
- mixing bowl
- whisk
- Blender
- Spatula or cooking spoon
Ingredients
- 2 cups ground flaxseeds
- ⅓ cup honey (or ½ cup brown sugar)
- 2 tablespoons ground cinnamon
- 1 tablespoon baking powder
- ¼ teaspoon baking soda (omit if using brown sugar)
- ½ teaspoon sea salt
- 5 large eggs
- ⅓ cup water (room temperature *)
- ⅓ cup coconut oil (melted)
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees F (180 C). Line the muffin pan with paper liners or get out the silicone baking pan if using.
- In a large bowl, whisk together flaxseeds, cinnamon, baking powder, baking soda, and salt.
- Place eggs, water, oil, vanilla, and honey in a blender. Blend on high speed for about 30 seconds. The mixture should be whipped until slightly foamy.
- Now, mix wet ingredients into your dry ingredients with a spatula just until incorporated. The batter will be a little fluffy.
- Place the batter in your muffin pan, filling each cup almost to the top. About 90 percent. Bake for approximately 13-15 minutes. You can check by inserting a toothpick in the middle, and if it comes out clean, they're done.
- Wait 2 minutes, then take muffins out of muffin pan and cool for 15 minutes on a cooling rack. Enjoy!
Cat says
Hi Erin,
I wrote you earlier, but I don't see it anymore?! Anyway, I was wondering if I were to bake this wonderful recipe in two 6 inch round pans, would that work and if so, could you please tell me how long would I bake them? I want to try making a frosted cake! It really has a super texture considering it's finely ground flaxseed meal.
Thank you.
Erin Henry says
Hi Cat, We haven't tried the recipe in a 6-inch pan, so we don't know the recommended cooking time. Since it's larger than the muffin tin it seems like it would need to cook at least 20 minutes, but I would check at about 15 minutes. Good luck! a Cake sounds delish.
Cat says
Hi,
I just made these delicious flaxseed muffins! I used 208 grams of finely ground flaxseed meal, 70 grams of an allulose blend of allulose, stevia and Monkfruit, and I used 75 grams of avocado oil instead of coconut oil. Blitzing the flaxseed meal in a coffee grinder made a flaxseed flour so the resulting crumb was finer. I baked them in a cast iron muffin pan for 22 mins, and they are just perfect! Next time , I will add some sugarfree chocolate chips. Thank you for this wonderful recipe! Just wondering, how can I make this a chocolate flaxseed muffin?
Erin Henry says
Thanks for giving the recipe a try, Cat. It sounds like you made some great substitutions and modifications. To make them chocolate, you could try adding some cacao powder like this one https://amzn.to/3nD3ygB. However, you may need to play around with the sweetness level once you do that. Let us know how it goes!
Cat says
Hi Erin,
Just wanted to add that instead of cinnamon I used 16g of dark cocoa, just 70g avocado oil (instead of coconut oil), 70g allulose blend and 25 drops flavored stevia as my sweetener. They turned out so fluffy-good! Finely ground flaxseed meal really helps. Probably adding more cocoa or some chocolate chips would be even better!
I was wondering if I use two 6 inch round pans to bake the batter, how long would I need to bake it? I think it would be wonderful as a frosted cake!
Thank you for any advice.
Sheryl says
Fantastic recipe! Made these today! Love them! I added about 1/3 c. golden raisins. Delicious add! Thank you for sharing your recipe!
Erin Henry says
Love the addition of raisins, Sheryl. Thanks for giving the recipe a try!
Nadia says
I tried these muffins and absolutely loved them! I added more honey to mine 1/2 cup of honey instead of 1/3 just because I love sweetness. Would this recipe work if I add blueberries?
Erin Henry says
Glad you loved the recipe, Nadia. We haven't tried it with blueberries, but that sounds delicious.
Janet k says
No flours??
Erin Henry says
No, Janet. This is a nice recipe for those with allergies or sensitivities since it doesn't contain flour.
Janet says
Could I substitute grape seed oil for coconut oil?
Erin Henry says
Although we haven't tried it, Janet, we think that would work just fine. Let us know how it goes.
Kamilia says
Just made these today as mini muffins. Delicious! I love the texture and the aroma of cinnamon.
Erin Henry says
Awesome, Kamilia! Mini muffins sound wonderful! Thanks for the tip!
Holly says
We are all about some good healthy and hearty muffins like these! All I need are these muffins and a cup of coffee in the morning and I'll be all set. Love all the protein and fiber in them too!
Erin says
Yep! This is a nice muffin recipe to enjoy with a tall cup of coffee. Perfect for breakfast or midday snack 🙂
Kathryn @ Family Food on the Table says
My kids are little muffin munchkins so I definitely need to try these! I'm sure I'll be sneaking one in the morning too 🙂
Erin says
We all need a little fiber and these muffins deliver! I sneak them all the time!