A breakfast muffin baked with flaxseed and almond flour is a healthy start to the day. Flavoured with cinnamon and nutmeg they are packed full of flavour too.
If you want to start your day eating cake, then enjoy a breakfast muffin. These flaxseed muffins are a great way to include flaxseed into your day too. The Chief Taster is not a great lover of flax but still requests these breakfast muffins as an alternative to eggs for breakfast. I think it's the cinnamon and spicy taste though.
Keto Flaxseed Muffins
The texture of these flaxseed muffins are almost wholemeal 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. Yes, that is a tablespoon of cinnamon. It's not a typo!
I like to add chopped nuts to these breakfast muffins too. The last batch I baked had chopped pecans and were delicious. Walnuts would be great too. Or perhaps a mix of nuts?
If you are looking for a breakfast muffin but are not a fan of flaxseed there are many coconut flour recipes with great muffins for a healthy low carb start to the day.
Other Flaxseed Recipe You May Enjoy
Cranberry Cinnamon Flaxseed Muffin
Try these low carb muffins
This recipe was originally published in 2011. I’ve updated the photos but the recipe is unchanged.
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Breakfast Flaxseed Muffins
Ingredients
- 1 cup Flaxseed, ground
- 1 cup Almond flour
- ½ cup Erythritol Low carb sweetener
- 1 teaspoon Baking powder
- ¼ teaspoon Salt
- 1 teaspoon Nutmeg
- 1 tablespoon Cinnamon
- ½ cup Butter, unsalted melted
- 4 Eggs Beaten
Topping (optional)
- 2 tablespoons Butter, unsalted melted
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 180c/350F degrees.
- Mix dry ingredients together well.
- Add beaten eggs and melted butter to the dry mixture and mix well. If the mixture is a bit thick, add about ¼ 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!
Sudie
Great recipe! I made these muffins with the addition of pecans and blueberries. Instead of the erythritol, I used a combination of coconut sugar and maple syrup. They freeze/thaw really well. This is going to be my go to recipe for breakfast muffins. Thank you!
Angela Coleby
Delighted you enjoyed them! I am adding nuts to mine too!
Kiki
These are soooo good, I add a grated apple and make 6 giant muffins instead. They taste moist and flavourful and I freeze mine immediately after they cool for those crazy busy days when I don’t have time for breakfast😁😘
Angela Coleby
I love the addition of apple! A great idea!
Bijoux
Thank you so much for this amazing recipe! I never bake and thought I would give this one a go and it didn't even flop, so it is virtually impossible to mess this one up, and it tastes great. I used 1 teaspoon of debittered stevia powder instead and vegan butter and it I love it 🙂
Thanks again! Lots of love xxx
Angela Coleby
Delighted you enjoyed the muffins! Good to know that it works with vegan butter too!
Soli Hoffmann
Hi! The recipe seems so delicious and would love to try it ... by the way I have one question…which flour can be used as substitute for Almond flour? Looking forward to have your reply.. Thanks a lot!
Angela Coleby
Coconut flour could work but decrease the volume to about 1/2 cup and you may need to add another egg. Happy baking!
Sara E.
So delicious!!! I eat low carb paleo and these are an amazing breakfast regular now. I have substituted coconut oil (1/2 c. still), and they turn out great.
Angela Coleby
Glad to know that the oil substitution works!
Magda
Hi, those muffins are delicious!!! Im wondering if my 3 yrs old and 6yrs old could eat them as well? Thanks xx
Angela Coleby
Happy you enjoy them and can't see why your children cannot enjoy them too.
Beth
Made these today. I have a jar of "cake spice", a blend of cinnamon, nutmeg, allspice, ginger, and anise. I used that instead of cinnamon. Need to add more next time. Also added walnuts and blueberries. And completely forgot to add the erythritol. They still turned out edible.
Angela Coleby
Love the spice mix you used!
Lesli Mitchell
Delicious!!!! Thank you! About how long can you store them?
Angela Coleby
Thank you! Store up to 4 days before the flaxseed becomes too moist! We keep ours in the refrigerator too.
debbie rizzitello
delicious! i omitted the sugar all together as i didn't have any 🙂 ... i added blueberries to add some sweetness and a few Lily's dark chocolate baking chips along with a small amount of chopped pecans ... they are so good!! thank you for the recipe
Angela Coleby
That sounds so good! I must try this! Delighted you enjoyed them.
Jean
Hi this looks such a lovely recipe but there a couple of changes I was considering and wondered if you could advise - I know this isn’t the point of the recipe but I would want to use sugar instead of erythritol - how much should I use about 3/4 of the amount do you think? And can I use oil instead of butter?
Angela Coleby
Hi, the sugar can be replaced at the same volume and oil can be used in place of the butter too. I recall making these many years ago with coconut oil and they turned out well.
Eleanor
To the person who asked whether you can sub Tapioca flour for the almond flour, the answer is NO. Tapioca flour is a starch - almond flour is a nut (protein & fat). The two are completely different.
I'm looking forward to trying these as I have tons of flaxseed meal with no decent recipes.
Lori
Could I substitute maple syrup for your suggested sweetener? If so, how much?
Thank you.
Angela Coleby
Yes you could. I'd try about 1/4 to 1/2 cup of syrup.
Steph
These are so great as is even without the topping. So many good for you ingredients in a simple recipe. They are a go-to for the follicular phase in seed cycling.
Angela Coleby
Delighted you enjoy the recipe!
Mary Lee
I followed the recipe except I substituted coconut flour for almond flour and they were so dry that I had to add the water and it was still to dry so I added more. It was basically mush but I baked them anyway and of course they did not rise and they tasted like mush. What did I do wrong. I want to make a good batch.
Angela Coleby
Ah..the problem will be the coconut flour substitution. It is a more dense flour and cannot be substituted at at 1:1 basis. I would have used about 1/4 cup to 1/2 cup of coconut flour. Hope your next batch works out!
Sandy Brown
These are so good! I have to take iron tablets so...ehemmmm I need flaxmeal. The only change I made was to use 1/2 c skinny girl banana syrup to make a banana muffin! They turned out fantastic! Will be making these all of the time!
Angela Coleby
Glad you enjoyed them! I am now on Amazon looking for the banana syrup! (we don't have anything like that in St Lucia).
Nickola
The butter part always confuses me! Do I measure half a cup of butter before or after it is melted?
Angela Coleby
I cut the butter into pieces and put it in the cup before melting. I don't jam it in though. I guess either way will work since you are using ground flaxseeds that need that extra moisture! Hope you enjoy them!
Marie
These are AMAZING! I added some sugar free chocolate chips and even my picky family members love them. Do you know if these would be considered paleo friendly muffins?
Angela Coleby
Glad you enjoyed them. They are great to add nuts too! Yes, they are Paleo too!
Maria
I’m wondering whether you think a substitution of Tapioca flour for the almond flour would work. I have to have a test done that restricts any nuts for three days and because I basically depend on flax and almond flour for breakfasts I need an alternative.
Angela Coleby
I've never baked with tapicoa flour but it might work. You might need to play around with the quantity though.
Elizabeth Alm
I finally made these this past weekend. I cut the cinnamon to 1 tsp, and added all the spices: ginger, nutmeg, cloves, and a splash of vanilla extract. I had some blueberries begging to be used and dumped those in too. Yum!
Angela Coleby
The blueberries sound a great touch!
Christina K
These were so filling and delicious! They were moist and not overly sweet, and didn't fall apart like many low carb muffins do. I added a few handfuls of blackberries to the batter. Next time I might add a splash of sugar free maple syrup to enhance the nutty flavor. Thank you for the great recipe. Can't wait to make these again!
Angela Coleby
I love the idea of blackberries in these!
Maria
I made these exactly as per your recipe and they were fantastic! I have tried a lot of grain free muffins and breads and these have the best texture of any. I may play around with this one using the basic recipe but mixing up flavours
Maria
Hi again, thought I would share my variation. Because this basic muffin recipe is so good I wanted to have a variation so that I wouldn't get sick of eating the same muffin all the time. I made these again but left out the cinnamon, only used 1/2 tsp of nutmeg, added the rind and juice of one small orange and because of the extra liquid of the orange I added one additional tablespoon of both almond flour and flax flour. Finally I added one half cup of fresh raspberries! They turned out great! This is the first time I have ever tried to alter a recipe so I was quite pleased. So happy I found your recipe ?
Angela Coleby
Your variation sounds divine! Thanks for sharing!
Bob
FANTASTIC. My add was to tuck a 1/2 tsp cube of cream cheese in the middle and sprinkle some sweetener on the top before baking. The cream cheese is a nice surprise and the sweetener gives it crunchy top. This goes into my pile of “do again” recipes.
Angela Coleby
Great idea with the cream cheese!!
carmela
How much honey would u suggest?
Divalicious
I'd guess about 1/2 cup. Hope it goes okay!
carmela
Thanks!!