Name: Breakfast Flaxseed Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 cup ground flaxseed; 1 cup almond flour; 1/2 cup erythritol (low-carb sweetener); 1 teaspoon baking powder; 1/4 teaspoon salt; 1 teaspoon nutmeg; 1 tablespoon cinnamon; 1/2 cup unsalted butter, melted; 4 eggs, beaten; Optional Topping:; 2 tablespoons unsalted butter, melted; 1 teaspoon cinnamon

I share a wholesome muffin recipe made with ground flaxseed and almond flour, creating a nutritious and flavorful breakfast that’s gluten‑free and low‑carb.

Breakfast Flaxseed Muffins

Why I’ll Love This Recipe

I love this recipe because it combines healthful ingredients—like flaxseed and almond flour—with warm spices like cinnamon and nutmeg. It’s quick to prepare and yields muffins that feel indulgent yet nourishing. Every time I bite into one, I enjoy a comforting spice blend balanced with moist texture and a satisfying nutty depth.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup ground flaxseed
1 cup almond flour
½ cup erythritol (low‑carb sweetener)
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon nutmeg
1 tablespoon cinnamon
½ cup unsalted butter, melted
4 eggs, beaten

Optional topping:
2 tablespoons unsalted butter, melted
1 teaspoon cinnamon

directions

I preheat my oven to 180 °C (350 °F). I mix all the dry ingredients—the flaxseed, almond flour, erythritol, baking powder, salt, nutmeg, and cinnamon—together well. Then I stir in the beaten eggs and melted butter, and if it feels too thick, I add about ¼ cup of water until the batter is easier to work with. I fill my muffin cases just over halfway and bake for 20 minutes until the tops are golden brown. After a short cool in the pan, I carefully remove them. If I’m feeling fancy, I mix melted butter with cinnamon and dip the muffin tops lightly for an optional topping.

Servings and timing

This recipe makes 9 muffins.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

I sometimes fold in chopped nuts—like pecans or walnuts—for added crunch and depth. The original author notes that the texture is almost wholemeal, and those warm spices—especially the hefty amount of cinnamon—really elevate the flavor. Plus, I’ve considered swapping in other low‑carb sweeteners or incorporating berries, depending on my mood.

storage/reheating

I store the muffins in an airtight container at room temperature for a few days, and if I want to warm one up, I briefly heat it in a microwave or oven to restore that just‑baked softness. Although the original recipe doesn’t specify, they remain flavorful alongside a cup of coffee or tea the next morning.

FAQs

What makes these muffins healthy?

I pack them with ground flaxseed and almond flour, which offer fiber, healthy fats, and protein, making them a better breakfast option than refined‑flour muffins.

Can I use a different sweetener?

Absolutely—I use erythritol as a low‑carb option, but I’ve swapped in monkfruit or similar granulated sweeteners with success.

Is the amount of cinnamon correct?

Yes—I personally use 1 tablespoon of cinnamon, just like the recipe, because that warm cinnamon flavor makes these muffins irresistible.

Are these muffins gluten-free?

Yes—they’re naturally gluten-free since they use almond flour and flaxseed instead of any wheat flour.

What if the batter is too thick?

I often find the batter dense, so I add about ¼ cup of water until it’s a scoopable consistency—it doesn’t affect flavor, just helps with mixing.

Can I freeze these muffins?

Yes—I freeze cooled muffins in a single layer, then transfer them to a sealed bag so I can enjoy a quick healthy breakfast later.

Do I need the topping?

No—the muffins are delicious on their own, but the optional butter‑cinnamon dip adds a sweet, toasty finish that I love.

Are the nutritional estimates accurate?

The author mentions the calorie and nutrition data are estimates created using an online calculator, so they may vary based on ingredients.

How many calories are in each muffin?

Each muffin is estimated at about 285 kcal.

Can I add mix-ins, like nuts or fruit?

I often stir in chopped nuts, which gives the muffins a nice crunchy texture. It’s a great way to personalize the flavor profile.

Conclusion

I often turn to these Breakfast Flaxseed Muffins when I want a healthy yet comforting start to my day. They’re quick to prepare, satisfying in texture, and rich with warm spices. Each muffin has enough goodness to feel like a treat, yet enough nutrition to leave me feeling nourished—and that’s why they’ve become a staple in my breakfast rotation.