Breakfast/ Gluten Free/ Low Carb/ Vegetarian

Breakfast Flaxseed Muffins

healthy flaxseed muffins

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

Flaxseed Bread Loaf

Flaxseed Bread Rolls

Flaxseed Pancakes

Breakfast Flaxseed Muffins

A healthy muffin baked with flaxseed and almond flour
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast muffin, Flaxseed recipe, Keto muffin
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
DID YOU MAKE THIS RECIPE?Tag me on Instagram at @Divalicious_Recipes or leave me a comment & rating below

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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
    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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