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. 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!
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.★ Did you make this recipe? Don't forget to give it a star rating below!