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