Description
Delicious and healthy muffins made with ground flaxseed meal and almond flour, perfect for a low-carb diet.
Ingredients
Scale
- 1 1/4 cups ground flaxseed meal
- 1 1/4 cups ground almond flour
- 2 1/2 T baking powder
- 3/4 cup granulated Monkfruit sweetener (see notes)
- 4 T ground cinnamon (or less if you’re not that fond of cinnamon)
- 10 eggs, beaten well
- 5 T melted coconut oil (see notes)
- 1 T vanilla (I used Mexican vanilla)
Instructions
- Preheat oven to 350F/175C. Spray Silicone Baking Cups with non-stick spray.
- Mix the Flaxseed Meal, Almond Flour, baking powder, Golden Monkfruit Sweetener, and ground cinnamon in a medium-sized bowl until completely combined.
- Beat the 10 eggs in a large (4 cup) glass measuring cup or small bowl.
- Mix the melted coconut oil into the eggs, then mix in the vanilla.
- Mix the egg mixture into the dry ingredients until well combined. This will take some stirring; make sure it is completely combined.
- Fill Silicone Baking Cups with 1/3 cup batter and if more batter is left, divide it among the baking cups.
- Bake for 25 minutes, or slightly more, until the top of the muffin feels firm.
Notes
- Granulated Monkfruit sweetener can be substituted with another sweetener of your choice.
- Adjust baking time if using different sizes of baking cups or cupcake pans.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1g
- Sodium: 125mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 210mg