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Cinnamon Flax Muffins

Makes 12 servings

Macros: 217 cal, fat 16g, carbs 2g, protein 11g, fibre 11g


2 cups ground flaxseed

1 Tbsp baking powder

1/4 tsp sea salt

2 Tbsp cinnamon

6 eggs

1/3 cup Coconut oil, melted

1/2 cup water, warm

1/3 cup granulated stevia (or sugar of choice =macro change)


Preheat your oven to 350oF (177oC) and line a muffin tin with paper liners.

In a medium bowl, mix together ground flax seed, baking powder, salt, and cinnamon. Use a whisk to stir until well combined.

In another bowl, beat eggs with a whisk for 30 to 60 seconds. Add coconut oil and water, mixing until combined.

Add wet ingredients to dry and stir until combined. Let the batter sit for 1 to 2 minutes to thicken slightly.

Divide the batter between muffin cups and bake for 20 minutes, or until a toothpick inserted into the centre comes out clean.

Let cool and enjoy!

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