Cinnamon Flax Muffins {grain free/gluten free}

Even though I’ve hardly missed bread, muffins, cookies and all the yummy things doing keto…{which is shocking to me} it’s still fun to try recipes that I CAN have & experiment for the fun of it!

These muffins have an awesome nutty flavor from the flax. I love them with grass-fed butter or nut butter on them when they are warm!


• 2 cups Flax, lightly ground {do this in a coffee grinder or small food processor}

• 1 Tbsp stevia {or whichever sweetener you prefer. Just be sure to adjust amount as needed}

• 1 Tbsp baking powder

• 2 Tbsp cinnamon

• ½ tsp sea salt or Himalayan salt

• 5 eggs

• ½ cup water, room temperature

• ⅓ cup MCT or melted coconut oil

• 2 tsp vanilla extract


Preheat oven to 350F & line muffin tin with papers. Set aside.

Combine ground flax with stevia, baking powder, cinnamon & salt in a large bowl. Whisk to combine fully & set aside.

Put eggs, water, oil & vanilla into blender. Blend on high 30 seconds or until frothy.

Transfer batter to bowl with flax mixture. Stir just until combined. Mixture will be very fluffy. Allow to sit about 3 minutes.

Spoon batter into prepared muffin pan, filling each cup about 3/4.

Bake 13-15 minutes, or until toothpick inserted comes out clean. Remove from oven & cool.

These keep in the fridge 3-4 days or freeze up to 3 months.

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