Keto Flaxseed Cinnamon Bun Muffins

Ingredients

• Flaxseed

  Seeds

  48 tbsp, ground or 336g

• Sweetener, herbal extract powder from Stevia leaf

  25g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tbsp or 14g

• Cinnamon

  Spices, ground

  2 tbsp or 16g

• Salt

  Table

  ½ tsp or 3g

• Egg

  Whole, fresh eggs

  2 ½ extra large or 140g

• Water

  Plain, clean water

  ½ cup or 118g

• Coconut oil

  ⅓ cup or 73g

• Vanilla extract

  2 tsp or 8g

Directions

1. Preheat oven to 350F and line a 12-count muffin pan with non-bleached paper liners. Set aside.
2. Combine flax seed with sweetener, baking powder, cinnamon and salt in a large bowl. Whisk to combine fully and set aside.
3. Add eggs, water, oil and vanilla extract to the jug of your high-powered blender. Blend on high for 30 seconds, until foamy.
4. Transfer liquid mixture to the bowl with the flaxseed mixture. Stir with a spatula, just until incorporated. The mixture will be very fluffy. Once incorporated, allow to sit for 3 minutes.
5. Spoon mixture into prepared muffin pan, each cavity should be filled about 90% of the way up. The muffins will expand while baking so don't fill to the very tops.
6. Bake muffins for 13-15 minutes, or until a toothpick inserted comes out clean. Remove from the oven and remove muffins from the cavities immediately and place on a cooling rack.
7. Muffins can be toasted or frozen. Keeps in the fridge for 3-4 days or in the freezer for up to 3 months.
8. Recipe by: Leanne Vogel (source: https://www.healthfulpursuit.com/2015/01/flaxseed-cinnamon-bun-muffins/)

Similar Foods

• Keto Bacon Avocado Muffins
• Banana Mash Muscle Muffins