Cinnamon Bun Flaxseed Muffins
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!
Prep Time 10 minutes
Cook Time 15 minutes
cooling time 15 minutes
Total Time 25 minutes
- 2 cups ground flaxseeds
- 1/3 cup honey or 1/2 cup brown sugar
- 2 tablespoons ground cinnamon
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda omit if using brown sugar
- 1/2 teaspoon sea salt
- 5 large eggs
- 1/3 cup water room temperature *
- 1/3 cup coconut oil melted
- 2 teaspoons vanilla extract
Preheat oven to 350 degrees. Line muffin pan with paper liners or get out 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. 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!
You can substitute the sugar in this recipe for a sugar substitute like:
1/3 cup erythritol or 3/4 teaspoon liquid stevia.
*If using brown sugar, use 1/2 cup water.
Keep in the refrigerator for about 5 days or freeze for up to 3 months.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
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Calories: 285kcal | Carbohydrates: 17g | Protein: 7g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 77mg | Sodium: 159mg | Potassium: 357mg | Fiber: 8g | Sugar: 8g | Vitamin A: 115IU | Vitamin C: 0.2mg | Calcium: 136mg | Iron: 2.1mg