Although these muffins are not exactly exciting to look at they are packed full of flavour and fibre.
Although these muffins are not exactly exciting to look at they are packed full of flavour and fibre. I think these are perfect muffins to have at breakfast and let’s face it, the name “muffin” is just an excuse to eat cake at the beginning of the day. It’s a great way to get flax into your day too. The Chief taster requests these and is not a great lover of flax (I have to keep trying various ways to sneak it in food!). I think it’s the cinnamon and spicy taste though!These muffins are almost wholemeal in texture but with a nice spicy flavour of cinnamon and nutmeg. I use a lot of spice in this recipe, but feel free to change it to your own taste.
If you wanted to read more about the benefits of using flaxseeds this article should cover all your questions.
1 cup flax meal
1 cup almond flour
1 tspn baking powder
1/4 tspn salt
1 tblspn nutmeg, grated or ground
1 tbslpn cinnamon
1 cup erthyritol (or sweetener of your choice)
1/2 cup melted butter
4 eggs, beaten
Additional cinnamon and melted butter for topping (optional)
- Preheat the oven to 180c/350F degrees.
- Mix dry ingredients together well.
- Add beaten eggs, melted butter and erthyitrol (or alternative sweetener) to the dry mixture and mix well. If the mixture is a bit thick, add about 1/4 cup water.
- Fill muffin cases just over half way with the batter.
- Bake for 20 minutes until the tops are golden brown. Cool in the pan for a few minutes, then remove.
- Mix the additional cinnamon and melted butter then dip the tops of the muffin in this mixture (optional)
- Eat and enjoy!
Makes 6 Muffins
Nutrition: Per Muffin: 428 Calories; 39g Fat; 13g Protein; 13g Carbohydrate; 10g Dietary Fiber; 3g Net Carb