Cranberry Cinnamon Flaxseed Muffins

Cranberry Cinnamon Flaxseed Muffins

Course: Breakfast, Muffins

Cuisine: American

Keyword: Breakfast muffin, Keto muffin

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: muffins

Calories: 207kcal

Author: Angela Coleby

Easy, healthy low carb muffins made with flaxseed are a healthy breakfast muffin.

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US Customary - Metric

Ingredients

1 cup cranberries
1 cup flaxseed meal
½ cup almond flour
½ cup butter, unsalted softened
½ cup erythritol
4 medium eggs
1 teaspoon baking powder
2 tablespoons cinnamon
1 teaspoon nutmeg
½ teaspoon salt
1 tablespoon vanilla

Instructions

Preheat the oven to 180C/350F degrees.
Pour boiling water over the cranberries and leave for 5 minutes. Drain the water and set the berries aside.
Mix the dry and wet ingredients separately, then mix the two together.
Let the mixture sit for 10 minutes to thicken.
Add the cranberries and mix well.
Spoon into well greased muffin tins.
Bake for 20-25 minutes until firm to the touch.
Remove from the oven, cool and enjoy

Notes

Add walnuts or pecan for an extra crunch

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

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