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Breakfast Flaxseed Muffins

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
A healthy muffin baked with flaxseed and almond flour
Print Recipe


  • 1 cup Flaxseed, ground
  • 1 cup Almond flour
  • ½ cup Erythritol Low carb sweetener
  • 1 teaspoon Baking powder
  • ¼ teaspoon Salt
  • 1 teaspoon Nutmeg
  • 1 tablespoon Cinnamon
  • ½ 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 ¼ 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 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.


Serving: 1muffin | Calories: 285kcal | Carbohydrates: 8.9g | Protein: 8g | Fat: 25.7g | Fiber: 6.9g