Flaxseed Breakfast Muffins – Sugar Free Londoner

Name: Flaxseed Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3/4 cup flax meal (75g); 1 cup almond flour (100g ***see notes); 1/3 cup granulated sweetener (70g); 4 eggs (medium, or 3 large eggs, room temperature); 1/2 cup Greek yogurt (room temperature); 1/4 cup butter (melted, then cooled, 57g); 1 tsp baking powder; 2 tsp cinnamon; 18 raspberries (optional )

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Start the day right with homemade flaxseed muffins! They have a hearty and nutty flavor, with a pop of fruity freshness from raspberries. My flax muffins are gluten-free and ready in just 30 minutes.

A muffin pan filled with raspberry studded muffins.

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 low carb banana muffins, which contain a good amount of flax.

That's when I decided it was time to create a proper flaxseed muffin 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.

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🌟 Why You'll Love This Recipe
Ingredients
Instructions
Recipe FAQs
Variations
Serve with
Storage
More Breakfast Recipes
Recipe

🌟 Why You'll Love This Recipe

Gluten-free and grain free
Naturally sugar-free and low carb
High in fiber
Filling and satisfying breakfast
Ready in 30 minutes

Ingredients

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.
Sweetness - 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
Cinnamon
Raspberries - optional.

Instructions

This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities

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.

Ground flaxseed and other dry ingredients stirred together in a bowl.

STEP 3

Stir together the dry ingredients in a separate bowl.

STEP 4

Add the dry to the wet ingredients and blend briefly until a smooth batter form.

STEP 5

Fill the mixture a muffin pan lined with paper cups. Option to press 2 raspberries into each muffin and sprinkle over more sweetener.

Bake until golden and a toothpick or skewer inserted comes out clean.

Katrin's Top Tips

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.

Recipe FAQs

What is flax seed?

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.

Is flaxseed healthy?

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.

What do flaxseed muffins taste like?

They taste hearty, nutty, rustic and gently sweet. Yes, you can taste the flax. And that's a good thing.

How can I make them dairy-free?

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.

Can I make them savoury?

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.

What can I use instead of the almond flour?

I recommend a blend of sesame seed and sunflower seed flour. Don't replace it with coconut flour 1:1.

Can I make them without egg?

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.

A muffin cut in half, showing the inside texture.

Variations

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 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