Start the day right with these healthy flaxseed muffins! They have a hearty and nutty flavor, with a pop of fruity freshness from raspberries. Naturally gluten-free, keto-friendly and ready in just 30 minutes.
I love adding flaxseed into my diet because it is delicious, nutritious and filling. I stir it into my yogurt and add a tablespoon to smoothies. It creates the crunchy clusters in keto granola and it is the secret ingredient in my keto bread crumbs.
But of course, flaxseed is also AMAZING as a flour replacement. I recently made a batch of my banana muffins, which contain a good amount of flax.
That's when I decided it was time to create a proper keto flaxseed muffins recipe.
Gently sweetened and with a hint of cinnamon, these breakfast muffins have a moist and fluffy crumb texture. We love them gently warmed, and sometimes I slice them and spread them with a little butter.
My daughter also likes to grab one to snack on while she walks to school. She is the most critical test eater in this family. If she likes the recipe, I'm certain you'll love it too.
🌟 Why You'll Love This Recipe
- Gluten-free and grain free
- Sugar-free, low carb and keto
- High in fiber
- Filling and satisfying breakfast
- Ready in 30 minutes
Here are the ingredients you'll need:
- Ground flaxseed - Both golden and brown flax meal works. Golden flax has a milder taste. Grind your own or pre-ground flax. Always store milled flax in the freezer or it will go off.
- Almond flour - My go to are ground almonds. This is the same as regular almond flour in the US. If you have super-fine almond flour, reduce the amount by 1 heaped tablespoon or add a tablespoon of almond milk to thin out the batter.
- Sugar substitute - I used a golden erythritol monk fruit sweetener blend (Lakanto). It is a great brown sugar alternative. Allulose, xylitol or pure erythritol also work well. If carbs are not a concern, feel free to use honey, maple syrup or coconut sugar.
- Eggs - Should be room temperature. Eggs give the muffins a light and fluffy texture.
- Yogurt - Greek yogurt helps with a better rise. Sour cream also works. See dairy-free options in the FAQ section.
- Butter - Melted, then cooled. Option to use salted butter.
- Baking powder
- Raspberries - optional.
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
Most muffin recipes are simple, and this one is no exception!
Step 1: In a food process or or a large mixing bowl, whisk the eggs until frothy and double in size.
Step 2: Add the remaining wet ingredients - melted and cooled butter and yogurt. Blend until smooth.
Step 3: Stir together the dry ingredients in a separate bowl. Add to the wet and blend briefly until combined.
Step 4: Fill the mixture a muffin pan lined with paper cups. Option to press 2 raspberries each into the muffin batter and sprinkle over more sweetener.
Step 5: Bake until golden and a toothpick or skewer inserted comes out clean.
Use fresh flax meal. As soon as flax is ground, it starts to oxidise. You MUST store it in an airtight container in the freezer to prevent it from going rancid. It will taste fishy when it is bad and that's not nice at all.
Taste the batter. These muffins are only gently sweet. For a sweeter muffin, increase the sugar substitute to ½ cup or 100 grams.
Let them cool. The muffins are fragile when straight out of the oven. They firm up as they cool down on a cooling rack. Once they are fully cooled, it's easy to remove the paper liners without any crumbs sticking.
Flaxseed (also called linseeds) come from the flax plant, which has been cultivated since Ancient Egypt. Flax is naturally gluten-free. The nutty-tasting seeds can be eaten raw or crushed. They can also be cold-pressed to release oil.
Yes, flaxseed is very healthy. In fact, it is considered a superfood. Flaxseed is high in omega-3 fatty acids, protein and it is a source of fiber. It can aid digestion, lower cholesterol levels and improve insulin sensitivity. Read more about the health benefits of flax.
They taste hearty, nutty, rustic and gently sweet. Yes, you can taste the flax. And that's a good thing.
Use coconut yogurt or coconut cream instead of the Greek yogurt and coconut oil or a light extra virgin olive oil in place of the butter.
Of course. I recommend to add a pinch of salt and a handful of nuts and seeds for more flavor. A teaspoon of turmeric or herbs such as rosemary or thyme would lend interesting notes. Enjoy like a bread roll.
I recommend a blend of sesame seed and sunflower seed flour. Don't replace it with coconut flour 1:1.
Yes. Use flax eggs in place of the eggs. Add an additional 4 tablespoons or 25 grams of flax meal plus ½ cup almond milk. If you also use the dairy-free options mentioned above, you'll end up with vegan flaxseed muffins. Note that the texture will be much firmer.
Below are ideas how you can change up the recipe:
- Banana flax muffins: Chop 1 small and very ripe banana and stir into the batter. This is still only 4.2g net carbs per muffin.
- Fold chopped apple into the batter.
- Blueberry flax muffins: Use blueberries instead of raspberries.
- Add a streusel topping like in my keto raspberry muffins.
- Stir in sugar free chocolate chips.
- Add nuts such as chopped pecans or walnuts.
- Top with seed ssuch as pumpkin seeds, sunflower seeds or hemp seeds.
- A pinch of sea salt lifts the taste.
- Change up the spices - try vanilla extract or nutmeg
- Add 1 tablespoon almond butter or peanut butter
A steaming cup of coffee or my personal fave, almond milk matcha latte.
Refrigerator: Store in an airtight container in the fridge for up to 5 days. To enjoy warm, reheat in the microwave for 10 seconds.
Freezer: Freeze in a ziplock bag for up to 3 months.
Defrosting: Thaw overnight in the fridge or microwave from frozen for around 30 seconds.
Below are more breakfast muffins and healthy flaxseed recipes to try:
- Low Carb Keto Apple Muffins30 Minutes
- Keto Cinnamon Muffins35 Minutes
- Low Carb Keto Blueberry Muffins30 Minutes
- Chewy Keto Breakfast Cookies17 Minutes
- Keto Flaxseed Bread Recipe40 Minutes
- Keto Flaxseed Crackers - 0.3g net carbs!30 Minutes
- Sugar Free Flapjacks30 Minutes
- Creamy Keto Low Carb Porridge3 Minutes
Tried this recipe? Give it a star rating below!
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Flaxseed Muffinsfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- ¾ cup flax meal 75g
- 1 cup almond flour 100g ***see notes
- ⅓ cup granulated sweetener 70g
- 4 eggs medium, or 3 large eggs, room temperature
- ½ cup Greek yogurt room temperature
- ¼ cup butter melted, then cooled, 57g
- 1 teaspoon baking powder
- 2 teaspoon cinnamon
- 18 raspberries optional
- Preheat the oven to 180C / 350F electric or 160C / 320F fan assisted. Line a muffin pan with paper cups.
- In a food process or or a large mixing bowl, whisk the eggs until frothy and double in size. About 2 minutes.
- Add the remaining wet ingredients - melted and cooled butter and yogurt. Blend until smooth.
- Stir together the dry ingredients. Add to the wet and blend briefly until well-combined.
- Spoon the mixture into 9 paper liners. Option to press 2 raspberries each into the tops and sprinkle over more sweetener.
- Bake for 20-25 minutes until golden and a toothpick or skewer inserted comes out clean.
- Let cool fully before eating so the muffins can firm up.
- Add nuts or seeds (pecans, walnuts, pumpkin seeds, hemp seeds)
- Add berries (chopped strawberries, blueberries) or 1 small chopped banana / apple
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These are the best muffins! I added a small banana and a little banana flavoring. I’m making them again today. Hubby and I eat one or maybe two each morning. I love them because they are easy to carry with me as I run out the door. You won’t be disappointed in these. Best of all, few easy ingredients.
I like this recipe a lot. I am a little tired of the taste and texture of almond flour and using so much flax in this recipe seems to balance the flavours nicely and tone down the almond. And of course it is healthy! I keep some in my freezer for the mornings I need something quick. Really appreciate your recipes!
Hi Katrin, how many grams is the 1/4 cup butter? Much easier to weigh than to push solid butter into measuring cup,
Hi Wanda, it's 57 grams. I have added it in the recipe card.
Can I use regular yogurt? Or is the Greek yogurt a firm ingredient? I really want to make these.
Yes, regular yogurt works just as well.
Love these muffins. I put two frozen cranberries in each muffin cup and then added the mix. That, and a bit of orange extract and nutmeg and you have a tasty morning treat to enjoy with your coffee. Thank you for sharing.
So happy you like the muffins!
Thanks for sharing