Flaxseed Muffins
User Reviews
5
Flaxseed Muffins
Description
Flaxseed Muffins blend ground flaxseed and almond flour with eggs, Greek yogurt, butter, cinnamon, baking powder, and a granulated sweetener to produce a moist and tender muffin with subtle spice notes. The batter is whisked thoroughly before baking, and raspberries can be pressed into the tops to add a fresh tartness contrast. These muffins bake in paper-lined cups until golden and a skewer tests clean.
The texture is dense yet delicate with a nutty flavor from the flax and almonds complemented by cinnamon's warmth. Cooling the muffins fully before eating helps them set and improves their crumb. They can be stored in the fridge or frozen to maintain freshness. Adjusting the sweetener amount allows control over sweetness level.
Use almond flour carefully; if very fine, slightly reduce the amount. Freshness of flax meal is important for flavor. Variations include adding nuts, different berries, or small fruit pieces for variety. Make sure to keep muffins in their paper cups until cool to prevent sticking.
Ingredients
- ¾ cup flax meal 75g
- 1 cup almond flour 100g ***see notes
- ⅓ cup granulated sweetener 70g
- 4 egg medium, or 3 large eggs, room temperature
- ½ cup Greek yogurt room temperature
- ¼ cup butter melted, then cooled, 57g
- 1 teaspoon baking powder
- 2 teaspoon cinnamon
- 18 raspberry optional
Instructions
- Preheat the oven to 180C / 350F electric or 160C / 320F fan assisted. Line a muffin pan with paper cups.
- In a food process or or a large mixing bowl, whisk the eggs until frothy and double in size. About 2 minutes.
- Add the remaining wet ingredients - melted and cooled butter and yogurt. Blend until smooth.
- Stir together the dry ingredients. Add to the wet and blend briefly until well-combined.
- Spoon the mixture into 9 paper liners. Option to press 2 raspberries each into the tops and sprinkle over more sweetener.
- Bake for 20-25 minutes until golden and a toothpick or skewer inserted comes out clean.
- Let cool fully before eating so the muffins can firm up.
Notes
- Store ground flaxseed in the freezer to prevent rancidity and maintain taste.
- Use almond flour or ground almonds; reduce quantity slightly if super-fine texture is used.
- For sweeter muffins, increase the sweetener to ½ cup (100g).
- Cool muffins fully before removing from paper liners to avoid breaking.
- Refrigerate muffins up to 5 days or freeze up to 3 months for extended storage.
- Variations include adding nuts, seeds, or fruit such as strawberries, blueberries, banana, or apple for different flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Total Carbohydrates | 5.6g | 2% |
| Protein | 7.7g | 15% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Fiber | 3.7g | 15% |
| Sugar | 1.3g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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