Cinnamon Walnut Flax Muffins

This cinnamon walnut flax muffin is SO GOOD, that originally I was only going to share it in the new grain-free, low carb cookbook I am working on! But at the same time it’s almost too good to keep a secret. I modified the flax pancake recipe that has been uber popular on my site, and with quite  few little tweeks turned those pancakes into muffins, and by-golly if they aren’t now my favorite way to get my flax on in the morning. And honestly, they really aren’t that flaxy tasting. I turned the temp down to 325*F to cook them slow & low and help prevent burning the edges, making them light, airy, and the perfect muffin texture. If you love my flax jacks pancake or my flax waffle recipe, you will LOVE these muffins!!

Do you all love cinnamon as much as I do!? I recently came across this article highlighting so many great health benefits of cinnamon, some of which I have experienced just through eating and enjoying cinnamon! Some of my favorite things about cinnamon are how anti-inflammatory it is, I get a wonderful feeling inside when I eat foods with lots of cinnamon or add it to my smoothies and tea. The article also notes that cinnamon is full of health boosting antioxidants and talks about the two common types of cinnamon found in the store, and which one is credited with having the most health boosting properties. Cinnamon is a great addition to a cold fighting tea like my wild foraged Douglas fir tip tea with cinnamon sticks, as the cinnamon acts like a natural expectorant. What are your favorite ways to enjoy cinnamon?

flax cinnamon walnut low carb muffins 8a

The inspiration for these cinnamon walnut flax muffins came from my flax pancake recipe. And just between you & me, I honestly prefer these muffins now!! They are THAT good! And also super inexpensive to make, and we love when that happens!

Cinnamon Walnut Flax Muffins

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Author Andrea Wyckoff

Ingredients

  • 1 cup ground golden flax seed or buy flax meal already ground
  • 4 pastured eggs
  • 1/2 cup avocado oil or any oil
  • 1/2 cup granulated sweetener (maple sugar erythritol, lakanto, coconut sugar)
  • 1/4 cup coconut flour
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1 teaspoon lemon juice
  • 1/2 teaspoon baking soda
  • pinch of sea salt
  • 1 cup walnuts chopped (okay to omit)

Instructions

  1. Preheat over to 325*F.
  2. If starting with whole golden flax seed, grind it in a coffee grinder, then measure 1 cup.
  3. Note: I like using golden flax seeds as I find the taste to be more mellow compared to dark brown flax seeds, but any color flax seed will work.
  4. Mix ingredients together in a mixing bowl in the order they are listed. You can use an electric mixer if you'd like, but be sure to add in walnuts last, after using a mixer.
  5. Bake at 325*F for 18 to 22 minutes. I recommend using muffin liners to prevent sticking, plus they make the muffins more "portable".

Estimated Nutrition Information using myfitnesspal per serving of 1 muffin, based on making 12 muffins total. Data below is based on using a sugar alcohol to sweeten, if using coconut sugar, add 8 carbs and 30 calories per muffin.

  • Calories: 219
  • Total fat: 20 grams
  • Total Carbs: 6 grams
  • Dietary Fiber: 4 grams
  • Sugar: 1 gram
  • Protein: 6 grams

flax cinnamon walnut low carb muffins - keto - gluten free - easy recipe - forestandfauna.com

Shared at: Allergy Free Thursday

Save

Save

Save

Save

Save

Save

Save

Save

73 thoughts on “Cinnamon Walnut Flax Muffins

  1. I just made these yesterday! They are delicious!!! Super simple to make and all ingredients I had on hand. I normally don’t love baked goods with coconut flour. But the flax meal completely balanced out the coconut flour. I used coconut sugar as my sweetener and omitted the walnuts (not a fan of nuts in my baked good…ever since I was a kid!). I will definitely be putting these into regular rotation. I love having a baked good that’s not based on almond flour. These are so good with some grass fed butter. Just had one with a green smoothie and that’s my lunch for the day. Thank you for another awesome recipe! Oh and a bonus…my husband and three year old also love them! My 5 y/o refuses to try but I keep telling her she’d love them too!

    1. Very yummy as anticipated Andres, thank you! We made ours into blueberry…the very last of last years frozen bounty put to use to make room for the new!

  2. I made these tonight! Very yummy. Best muffins ive made so far since being starch free. Loved the walnuts in them ?

  3. Made these this morning without walnuts but added blueberries for kiddos. They were a huge hit and SO easy. Thanks so much.

  4. OK, these are so perfect and baking is not my forte. I needed an easy, nice little snack food, so made these. So glad I did. I used coconut oil that had melted in the summer heat, then when I added the cold eggs, the oil hardened. So, either don’t use coconut oil, or bring your eggs to room temperature first (which probably a good idea anyway).

  5. Awesome! I used a 9×13 glass cake pan due to absence of cupcake tin. 5 extra minutes in oven to firm up the center and it turned out perfect. Will make this again and again.

    Thanks!!!!

  6. I was hesitant to make these at first because I wondered if the flax would be too heavy or bitter but they are really good. Like a slightly sweet bran muffin. I used melted butter in place of oil and I loved that the ingredients are simple and easy to find. I want to try them again with some maple extract next time.

    1. Hi Jenna!

      So glad you enjoyed these muffins! I totally agree, they remind me of the bran muffins I used to eat! And maple extract sounds like a great idea. xx

  7. Hey, I’ve commented before, but came back to say how much I love these! I follow the recipe exact except I used chopped pecans in place of the walnuts. So good I love them heated with a little pat of butter. Thanks again!

  8. Made these with coconut oil and coconut sugar omitted the walnuts… they came out delicious… will keep this… thank you!

  9. I made these as mini muffins-made 26. The batter was kind of thick (I used preground golden flax meal) so I added 1/4 cup almond milk. Delicious!

  10. Hi Andrea, thanks for posting this!
    One question (I’m being lazy as I could look each ingredient up and figure out but….:-( )
    You state each serving has 6 g. Carbs and 4 g. Fiber.
    Does this mean this is 2 NET carbs per slice?
    Thanks!

    1. Hi Renee,

      So in the US, the FDA food labeling laws state that grams are to be rounded up to the nearest gram. So if something is 1.6 grams, it is automatically rounded up to 2 grams in a food label. According to My Fitness Pal there is an estimated 1 gram of net sugar per muffin. Some people go by the sugar grams as the “net carbs” in that case there is 1 net carb. As in theory sugar + fiber = total carbs.

      But others subtract the dietary fiber from the total total carbs, in that case there is 2 grams of net carbs. But since the food labeling laws allow for rounding up, it may well be there are 4.4 grams of dietary fiber (rounded down to 4), and lets say 1.2 grams of sugar (rounded down to 1 gram). When you add 4.4 + 1.2 you get 5.6, and 5.6 actually gets rounded up to 6, as shown above as 6 total carbs. Does that make sense?

      So all I can give is an estimate as shown above. Since I do not have my own food lab where I can do more thorough testing, we are only going off of an estimate from My Fitness Pal which gives us an estimate. Also note, at the time I calculated this My Fitness Pal did not not account for sugar alcohols, so you would need to add in any carbs contained in the sweetener you use, as those will vary by sweetener.

      Either way, I hope you enjoy these muffins! They truly are one of my favorite grain-free, low carb muffins!

    2. I am of the U.S. persuasion using My Fitness Pal, so thank you so very much for the explanation!

  11. I am a 7 year survivor of advanced colorectal cancer. These muffins have been amazing and just been eating for the last 2 weeks. I add golden raisins as well. Thank you so much!

  12. These muffins sound fantastic! I tried a different recipe this morning which called for more flax and no coconut flour and they turned out doughy and super dense! Thinking this recipe will be lighter hopefully. Do you think they would freeze? Also how long would they last in the fridge? It’s just me eating them as DH won’t try anything that anything other than wheat flour and white sugar!!!

    1. Hi Lauren!

      These muffins should freeze just fine. And I’ve kept them in the fridge for a week, with no problem.

      I hope you enjoy them as much as I do!

      xx

  13. These look wonderful!! Definitely will make these tonight!!! I am wondering if you have had any luck freezing these? They look great.

  14. I love these muffins! So does my husband. They are a wonderful treat, especially with cinnamon butter! We are on keto, not only for weight loss but my husband is a diabetic. Thank you for the recipe!

    1. Hi Denise!

      So glad to hear you and your husband enjoy these muffins! Thanks so much for taking time to leave a comment and let me know!

      Happy Baking!
      xx

  15. Made these today. I was very pleased. I used dark flax meal and coconut oil because that is what I had on hand. Powdered Stevia was my sweetener & I threw in some raisens. I added some pecans to the top and the lightest sprinkling of coconut sugar.

  16. Let me just say that these are a staple in my diet now. They are so good! My dad, who usually says my “healthier option” baked goods taste like saw dust, actually prefers these over TJs muffins. Question – are your macro info based on the recipe with or without the walnuts? I’m not much of a walnut gal so I omitted them. Thanks!

    1. Hi Cheslsea!

      So stoked to hear you and your dad are enjoying these muffins!

      I just double checked and the listed, estimated nutritional info includes 1 cup of walnuts. The only ingredient not included is the sweetener as that can vary so much depending on what each person uses, like stevia, erythritol, or coconut sugar, etc.

    1. Hi Amy!

      Unfortunately coconut flour and almond flour are not interchangeable. They behave very differently in recipes.

      You are welcome to experiment, but I would expect it to take a few different attempts to nail down the right measurement, as when I test recipes I rarely get it right on the first try. Cheers!

  17. I used aquafaba (brine from a can of chickpeas) instead of eggs. I used all the liquid from the can and then followed the rest of the recipe as written. They turned out amazing, im sure they would have been a little less dense with eggs, but my daughter is allergic so we skipped them. Thanks for the recipe, its nice when I can make a keto and allergy friendly recipe for my family, as we have multiple allergies.

  18. Just made these and they are delicious! I added some shredded unsweetened coconut. I used olive oil as it was the only oil I had on hand and unfortunately can taste the overpowering flavor a bit but next time will use an extra light olive oil instead and they should be perfect, or coconut oil. Thank you for letting me enjoy muffins again!

    1. Hi Meredith!

      Thanks so much for letting me know you enjoyed these muffins! The shredded coconut sounds like a great addition! xx

    1. Hi Melissa,

      I just went over to MyFitnessPal.com, ran the info again, and according to their data, when made with coconut sugar there are 249 calories per muffin. The coconut sugar adds 8 grams of carbs, so there are 14 total carbs per muffin (10 net carbs, as 4 of those carbs are dietary fiber).

      Note: this time I data was slightly different by a few grams compared the last time I ran it a couple years ago.

      Anyhow, My Fitness Pal is free and really easy to use. You just cut & paste any recipe website link, then it pulls the data, you review it real quick for accuracy, then it gives you the estimated nutritional data for any recipe online.

      Cheers!
      Andrea

  19. These are amazing! I’ve made two separate batches in the past few days. The first batch I made as written, and loved them. The second batch, I decided to play around a bit. This time I made some with pecans, some with pecans and zucchini and some with pecans, zucchini and chocolate chips. They are great as written, but also super delicious with these other mix-ins. I don’t think you could go wrong!!

    1. Thank you so much for taking time to leave a review! So wonderful to hear you enjoy these muffins too! Love your idea of adding pecans, chocolate chips, and zucchini too! xx

  20. Best cinnamon muffins, hands down, I have ever tasted. I made with walnuts. Just popped second batch in oven with 2 chocolate chips added to each muffin.

  21. This is a winner keto muffin recipe! I’ve been looking for more fiber and this is a brilliant item. I’ve been making muffins for many years & this now tops the list!! Easy too. I used a combo of liquid coconut oil, avocado oil & olive oil, a combo of sugar replacements: stevia, erythritol & xylitol, and the nuts were hazelnuts/filberts. Seriously delish with butter. Thank you.

  22. I made these today. I followed the recipe to the letter. I used Trim Healthy Mama Gentle Sweet. I saved some walnuts to garnish the tops before baking. It made exactly twelve muffins. They were very good. Great texture. I will definitely make these again. I may add a bit more cinnamon or some ground ginger. Hubby and I loved them.

    1. Just made these muffins. Very tasty. I tweaked the recipe a tad by adding 2 ripe bananas & using 3 eggs & only 1/4 cup of monk sugar. The muffins were not overly sweet (despite adding the bananas) but they are really tasty. I will make these again & add more monk sugar…thank you for the recipe.

  23. Pingback: Flax Jacks Pancakes (paleo, starch-free, keto, low carb) | Forest and Fauna

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: