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, they 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 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?
Other Flaxseed Recipe You May Enjoy
Cranberry Cinnamon Flaxseed Muffin
Breakfast Flaxseed Muffins
Ingredients
- 1 cup Flaxseed, ground
- 1 cup Almond flour
- 1/2 cup Erythritol Low carb sweetener
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1 teaspoon Nutmeg
- 1 tablespoon Cinnamon
- 1/2 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 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!
Notes
Nutrition
This post may contain affiliate links. Please read my disclosure policy for more info.
This recipe was originally published in 2011. I’ve updated the photos but the recipe is unchanged.
18 Comments
Nickola
October 1, 2019 at 6:34 pmThe butter part always confuses me! Do I measure half a cup of butter before or after it is melted?
Angela Coleby
October 1, 2019 at 7:49 pmI 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
July 31, 2019 at 10:40 amThese 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
July 31, 2019 at 11:55 amGlad you enjoyed them. They are great to add nuts too! Yes, they are Paleo too!
Maria
May 24, 2019 at 12:23 pmI’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
May 25, 2019 at 8:53 amI’ve never baked with tapicoa flour but it might work. You might need to play around with the quantity though.
Elizabeth Alm
April 12, 2019 at 10:18 amI 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
April 17, 2019 at 7:21 pmThe blueberries sound a great touch!
Christina K
February 26, 2019 at 6:07 pmThese 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
March 4, 2019 at 8:49 amI love the idea of blackberries in these!
Maria
February 7, 2019 at 10:43 amI 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
February 8, 2019 at 3:34 pmHi 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
February 8, 2019 at 4:30 pmYour variation sounds divine! Thanks for sharing!
Bob
May 2, 2018 at 12:10 pmFANTASTIC. 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
May 4, 2018 at 1:07 pmGreat idea with the cream cheese!!
carmela
September 17, 2013 at 6:04 pmHow much honey would u suggest?
Divalicious
September 17, 2013 at 7:21 pmI’d guess about 1/2 cup. Hope it goes okay!
carmela
September 18, 2013 at 3:58 amThanks!!