Flax Meal Cinnamon Muffins South Beach
Indulge in the wholesome goodness of Flax Meal Cinnamon Muffins, a South Beach Diet-inspired recipe that's perfect for a low-carb breakfast or healthy snack. Made with nutrient-packed flaxseed meal, aromatic ground cinnamon, and your choice of natural sweetener, these muffins are both gluten-free and keto-friendly. Moist and flavorful thanks to a blend of eggs, melted coconut oil, and a splash of unsweetened almond milk, they come together in just 25 minutes from prep to plate. With no refined flour or sugar, these easy-to-make muffins are a guilt-free treat, ideal for satisfying morning cravings or an afternoon snack. Serve them with coffee, tea, or enjoy on the go for a balanced yet delicious option that supports your lifestyle goals.
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Ingredients
- 1 cup Flaxseed meal (ground flaxseed)
- 3 large Eggs
- 2 teaspoons Ground cinnamon
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 1.5 tablespoons Sweetener (e.g., granulated erythritol or stevia blend)
- 2 tablespoons Coconut oil or melted butter
- 2 tablespoons Unsweetened almond milk (or water)
- 0.25 teaspoons Salt
Directions
Step 1
Preheat your oven to 350°F (175°C). Line a muffin tin with 6 paper liners or grease the muffin cups with a bit of coconut oil or butter.
Step 2
In a large mixing bowl, whisk together the flaxseed meal, ground cinnamon, baking powder, and salt until well combined.
Step 3
In a separate bowl, beat the eggs. Add the vanilla extract, melted coconut oil or butter, almond milk, and sweetener. Whisk until the mixture is smooth and well incorporated.
Step 4
Pour the wet ingredients into the bowl of dry ingredients. Stir gently with a spatula or whisk until a thick batter forms. Avoid overmixing.
Step 5
Evenly divide the batter among the 6 muffin cups, filling each about three-quarters full.
Step 6
Bake in the preheated oven for 14–16 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 7
Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
Step 8
Enjoy these muffins as a quick breakfast, snack, or treat. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
| Serving size | (350.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1134.6 |
| Total Fat 93.5g | 0% |
| Saturated Fat 33.2g | 0% |
| Cholesterol 558mg | 0% |
| Sodium 1310.3mg | 0% |
| Total Carbohydrate 48.9g | 0% |
| Dietary Fiber 35.7g | 0% |
| Total Sugars 3.1g | |
| Protein 41.2g | 0% |
| Vitamin D 135.5IU | 0% |
| Calcium 500.2mg | 0% |
| Iron 10.0mg | 0% |
| Potassium 1237.9mg | 0% |
Source of Calories