Breakfast/ Gluten Free/ Low Carb/ Vegetarian

Breakfast Flaxseed Muffins

healthy flaxseed muffins

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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 cinnamon muffins

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?

flaxseed muffins

Other Flaxseed Recipe You May Enjoy

Flaxseed & Pumpkin Muffins

Cranberry Cinnamon Flaxseed Muffin

Flaxseed Bread Loaf

Flaxseed Bread Rolls

Flaxseed Pancakes

Breakfast Flaxseed Muffins

A healthy muffin baked with flaxseed and almond flour
3.87 from 22 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Breakfast muffin, Flaxseed recipe, Keto muffin
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 9 muffins
Calories: 285kcal
Author: Angela Coleby


  • 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


  • 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!


Any nutritional analysis on the website is based on an estimate, calculated by 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.


Serving: 1muffin | Calories: 285kcal | Carbohydrates: 8.9g | Protein: 8g | Fat: 25.7g | Fiber: 6.9g
Tried this recipe?Mention @Divalicious_Recipes or tag #divaliciousrecipes

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

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  • Reply
    Sandy Brown
    January 3, 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 6, 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
    October 1, 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 1, 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
    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
    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
    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
    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 4, 2019 at 8:49 am

      I love the idea of blackberries in these!

  • Reply
    February 7, 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
      February 8, 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 8, 2019 at 4:30 pm

        Your variation sounds divine! Thanks for sharing!

  • Reply
    May 2, 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 4, 2018 at 1:07 pm

      Great idea with the cream cheese!!

  • Reply
    September 17, 2013 at 6:04 pm

    How much honey would u suggest?

    • Reply
      September 17, 2013 at 7:21 pm

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

      • Reply
        September 18, 2013 at 3:58 am


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