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
1/3 cup Coconut oil, melted
1/2 cup water, warm
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!