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?
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
- 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)
Preheat over to 325*F.
If starting with whole golden flax seed, grind it in a coffee grinder, then measure 1 cup.
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.
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.
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
Shared at: Allergy Free Thursday