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    Home » Breakfast

    Breakfast Flaxseed Muffins

    Published: Jan 22, 2019 · Updated: Oct 16, 2022 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow CarbVegetarian

    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.

    flaxseed cinnamon muffins

    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!

    flaxseed muffins

    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.

    flaxseed muffins

    Other Flaxseed Recipe You May Enjoy

    Flaxseed & Pumpkin Muffins

    Cranberry Cinnamon Flaxseed Muffin

    Flaxseed Bread Loaf

    Flaxseed Bread Rolls

    Flaxseed Pancakes

    Try these low carb muffins

    Keto Strawberry Muffins

    Keto Apple Pie Muffins

    This recipe was originally published in 2011. I’ve updated the photos but the recipe is unchanged.

    This post may contain affiliate links. Please read my disclosure policy for more info.

    Breakfast Flaxseed Muffins

    Angela Coleby
    A healthy muffin baked with flaxseed and almond flour
    5 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Breakfast
    Cuisine American
    Servings 9 muffins
    Calories 285 kcal

    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!

    Notes

    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    Nutrition

    Serving: 1muffinCalories: 285kcalCarbohydrates: 8.9gProtein: 8gFat: 25.7gFiber: 6.9g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

    More Breakfast

    • Cranberry Coconut Granola
    • Asparagus Mimosa
    • Keto Chocolate Frosty
    • Low Carb Pecan Waffles

    Reader Interactions

    Comments

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      Recipe Rating




    1. Sudie

      January 28, 2023 at 11:56 am

      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!

      Reply
      • Angela Coleby

        January 30, 2023 at 10:06 am

        Delighted you enjoyed them! I am adding nuts to mine too!

        Reply
    2. Kiki

      October 12, 2022 at 2:45 am

      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😁😘

      Reply
      • Angela Coleby

        October 16, 2022 at 12:10 pm

        I love the addition of apple! A great idea!

        Reply
    3. Bijoux

      August 25, 2022 at 12:15 pm

      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

      Reply
      • Angela Coleby

        August 28, 2022 at 11:46 am

        Delighted you enjoyed the muffins! Good to know that it works with vegan butter too!

        Reply
    4. Soli Hoffmann

      July 07, 2022 at 1:41 pm

      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!

      Reply
      • Angela Coleby

        July 07, 2022 at 3:36 pm

        Coconut flour could work but decrease the volume to about 1/2 cup and you may need to add another egg. Happy baking!

        Reply
    5. Sara E.

      March 27, 2022 at 11:50 pm

      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.

      Reply
      • Angela Coleby

        March 28, 2022 at 10:04 am

        Glad to know that the oil substitution works!

        Reply
    6. Magda

      January 23, 2022 at 3:08 pm

      Hi, those muffins are delicious!!! Im wondering if my 3 yrs old and 6yrs old could eat them as well? Thanks xx

      Reply
      • Angela Coleby

        January 25, 2022 at 12:43 pm

        Happy you enjoy them and can't see why your children cannot enjoy them too.

        Reply
    7. Beth

      January 13, 2022 at 3:46 pm

      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.

      Reply
      • Angela Coleby

        January 13, 2022 at 8:46 pm

        Love the spice mix you used!

        Reply
    8. Lesli Mitchell

      December 02, 2021 at 2:51 pm

      Delicious!!!! Thank you! About how long can you store them?

      Reply
      • Angela Coleby

        December 02, 2021 at 9:51 pm

        Thank you! Store up to 4 days before the flaxseed becomes too moist! We keep ours in the refrigerator too.

        Reply
    9. debbie rizzitello

      November 17, 2021 at 6:12 pm

      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

      Reply
      • Angela Coleby

        November 17, 2021 at 8:55 pm

        That sounds so good! I must try this! Delighted you enjoyed them.

        Reply
    10. Jean

      October 09, 2021 at 5:07 am

      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?

      Reply
      • Angela Coleby

        October 12, 2021 at 9:12 am

        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.

        Reply
    11. Eleanor

      September 22, 2021 at 8:28 pm

      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.

      Reply
    12. Lori

      September 20, 2021 at 5:01 pm

      Could I substitute maple syrup for your suggested sweetener? If so, how much?
      Thank you.

      Reply
      • Angela Coleby

        September 20, 2021 at 5:12 pm

        Yes you could. I'd try about 1/4 to 1/2 cup of syrup.

        Reply
    13. Steph

      March 13, 2021 at 9:52 am

      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.

      Reply
      • Angela Coleby

        March 15, 2021 at 12:38 pm

        Delighted you enjoy the recipe!

        Reply
    14. Mary Lee

      February 14, 2021 at 4:49 pm

      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.

      Reply
      • Angela Coleby

        February 15, 2021 at 9:53 am

        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!

        Reply
    15. Sandy Brown

      January 03, 2020 at 12:34 pm

      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!

      Reply
      • Angela Coleby

        January 06, 2020 at 7:16 am

        Glad you enjoyed them! I am now on Amazon looking for the banana syrup! (we don't have anything like that in St Lucia).

        Reply
    16. Nickola

      October 01, 2019 at 6:34 pm

      The butter part always confuses me! Do I measure half a cup of butter before or after it is melted?

      Reply
      • Angela Coleby

        October 01, 2019 at 7:49 pm

        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!

        Reply
    17. Marie

      July 31, 2019 at 10:40 am

      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?

      Reply
      • Angela Coleby

        July 31, 2019 at 11:55 am

        Glad you enjoyed them. They are great to add nuts too! Yes, they are Paleo too!

        Reply
    18. Maria

      May 24, 2019 at 12:23 pm

      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.

      Reply
      • Angela Coleby

        May 25, 2019 at 8:53 am

        I've never baked with tapicoa flour but it might work. You might need to play around with the quantity though.

        Reply
    19. Elizabeth Alm

      April 12, 2019 at 10:18 am

      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!

      Reply
      • Angela Coleby

        April 17, 2019 at 7:21 pm

        The blueberries sound a great touch!

        Reply
    20. Christina K

      February 26, 2019 at 6:07 pm

      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!

      Reply
      • Angela Coleby

        March 04, 2019 at 8:49 am

        I love the idea of blackberries in these!

        Reply
    21. Maria

      February 07, 2019 at 10:43 am

      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

      Reply
      • Maria

        February 08, 2019 at 3:34 pm

        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 ?

        Reply
        • Angela Coleby

          February 08, 2019 at 4:30 pm

          Your variation sounds divine! Thanks for sharing!

          Reply
    22. Bob

      May 02, 2018 at 12:10 pm

      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.

      Reply
      • Angela Coleby

        May 04, 2018 at 1:07 pm

        Great idea with the cream cheese!!

        Reply
    23. carmela

      September 17, 2013 at 6:04 pm

      How much honey would u suggest?

      Reply
      • Divalicious

        September 17, 2013 at 7:21 pm

        I'd guess about 1/2 cup. Hope it goes okay!

        Reply
        • carmela

          September 18, 2013 at 3:58 am

          Thanks!!

          Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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