Kuchnia

Flaxseed Cinnamon Bun Muffins
Author: Leanne Vogel
Recipe type: Paleo, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Low Carb, Keto
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 12

Flourless grain-free, sugar-free, low carb muffins made with just flaxseed.
Ingredients

2 cups roughly ground flaxseed
¼ cup birch-sourced xyltiol or 20-30 drops alcohol-free stevia
1 tablespoon gluten-free baking powder
2 tablespoons ground cinnamon
½ teaspoon Himalayan rock salt
5 large eggs
½ cup water, room temperature
⅓ cup MCT oil or melted coconut oil
2 teaspoons pure vanilla extract

Instructions

Preheat oven to 350F and line a 12-count muffin pan with non-bleached paper liners. Set aside.
Combine flax seed with sweetener, baking powder, cinnamon and salt in a large bowl. Whisk to combine fully and set aside.
Add eggs, water, oil and vanilla extract to the jug of your high-powered blender. Blend on high for 30 seconds, until foamy.
Transfer liquid mixture to the bowl with the flaxseed mixture. Stir with a spatula, just until incorporated. The mixture will be very fluffy. Once incorporated, allow to sit for 3 minutes.
Spoon mixture into prepared muffin pan, each cavity should be filled about 90% of the way up. The muffins will expand while baking so don’t fill to the very tops.
Bake muffins for 13-15 minutes, or until a toothpick inserted comes out clean. Remove from the oven and remove muffins from the cavities immediately and place on a cooling rack.
Muffins can be toasted or frozen. Keeps in the fridge for 3-4 days or in the freezer for up to 3 months.