Flaxseed Muffins

5 from 10 votes

Flaxseed muffins are a delicious and healthy way to start the day. This easy recipe comes together in just 30 minutes and is naturally gluten-free, grain free and low in carbs.

Prep Time5

Cook Time20

Total Time30

Course: Breakfast

Cuisine: British

Servings:

Calories: 198kcal

Author: Katrin Nürnberger

Equipment

muffin pan

Ingredients

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

Instructions

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.

Notes

1.9 net carbs per muffin (without raspberries). Makes 9 muffins.

4g net carbs per muffin with 2 raspberries each (218 calories).

***I used ground almonds, which is the same as regular almond flour in the US. If your almond flour is super-fine, reduce the amount by 1 heaped tablespoon.

Check that the flax is fresh. Always store ground flaxseed in the freezer or it will go rancid and taste bad.

Taste the batter. These muffins are only gently sweet. For a sweeter muffin, increase the sugar substitute to ½ cup or 100 grams.

Don't remove from the paper cups until the muffins have cooled fully.

Variations:

Add nuts or seeds (pecans, walnuts, pumpkin seeds, hemp seeds)
Add berries (chopped strawberries, blueberries) or 1 small chopped banana / apple

Store in the fridge for up to 5 days or freeze for up to 3 months.

I made 8 muffins with my mix, but found that once I added the raspberries I had filled the paper cases a little too much for my liking. The batter did not overspill in the end, but I think making 9 muffins is the safer option.

Nutrition