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5.0 from 33 votes

Flaxseed Muffins

Flaxseed muffins are a delicious and healthy way to start the day. This easy recipe comes together in just 30 minutes and is naturally gluten-free, grain free and low in carbs.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 9
Calories: 198 kcal
Course: Breakfast
Cuisine: British

Ingredients

  • ¾ cup flax meal 75g
  • 1 cup almond flour 100g ***see notes
  • ⅓ cup granulated sweetener 70g
  • 4 eggs 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 raspberries optional

Instructions

    Cup of Yum
  1. Preheat the oven to 180C / 350F electric or 160C / 320F fan assisted. Line a muffin pan with paper cups.
  2. In a food process or or a large mixing bowl, whisk the eggs until frothy and double in size. About 2 minutes.
  3. Add the remaining wet ingredients - melted and cooled butter and yogurt. Blend until smooth.
  4. Stir together the dry ingredients. Add to the wet and blend briefly until well-combined.
  5. Spoon the mixture into 9 paper liners. Option to press 2 raspberries each into the tops and sprinkle over more sweetener.
  6. Bake for 20-25 minutes until golden and a toothpick or skewer inserted comes out clean.
  7. Let cool fully before eating so the muffins can firm up.

Notes

  • 9 net carbs per muffin (without raspberries). Makes 9 muffins. 
  • 4g net carbs per muffin with 2 raspberries each (218 calories).
  • ***I used ground almonds, which is the same as regular almond flour in the US. If your almond flour is super-fine, reduce the amount by 1 heaped tablespoon. 
  • Check that the flax is fresh. Always store ground flaxseed in the freezer or it will go rancid and taste bad. 
  • Taste the batter. These muffins are only gently sweet. For a sweeter muffin, increase the sugar substitute to ½ cup or 100 grams.
  • Don't remove from the paper cups until the muffins have cooled fully. 
  • Variations: 
  • Store in the fridge for up to 5 days or freeze for up to 3 months. 
  • I made 8 muffins with my mix, but found that once I added the raspberries I had filled the paper cases a little too much for my liking. The batter did not overspill in the end, but I think making 9 muffins is the safer option.
  • Add nuts or seeds (pecans, walnuts, pumpkin seeds, hemp seeds)
  • Add berries (chopped strawberries, blueberries) or 1 small chopped banana / apple

Nutrition Information

Calories 198kcal (10%) Total Carbohydrates 5.6g Protein 7.7g (15%) Fat 17g (26%) Saturated Fat 5g (25%) Fiber 3.7g (15%) Sugar 1.3g (3%)

Nutrition Facts

Serving: 9Serving

Amount Per Serving

Calories 198

% 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.