Cinnamon Flax Keto Muffins

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On the rare free Saturday night, my boyfriend and I will often go to Walmart. We like to go walk around, pick up some groceries, and get McDonald’s coffee. Don’t ask me why, it’s just something we like to do.

On one such Saturday night, as I stood in the aisle contemplating whether or not to buy McDonald’s Big Mac sauce for the house – it happened. My boyfriend had what I can only describe as a mid-life crisis.  “YOU’RE TRYING TO MAKE ME FAT!” he shouted, drawing attention from all of the other Saturday night Walmart patrons. The rant went on for the next minute or so, and then he took a deep breath and said “okay, so you want to grab some coffees?”

It goes without saying that I didn’t buy the Big Mac sauce that day. Determined to never let an episode like that happen again, I frantically grabbed any reasonably healthy-looking thing I could find on the shelf. The result was a mishmash of items that could not actually form a cohesive meal.

Some good eventually came out of the situation. We started eating healthier at home, trying new recipes. There is one recipe in particular that we make at least once a week – Flax Meal Muffins. Remember that mishmash of items I grabbed from Walmart? A large bag of flax meal was one of them, and on the package was a recipe for some sort of microwave mug muffin. Since we don’t have a microwave at home, I played around with the ratios of ingredients until I got a dozen delicious muffins. (Side note: for the life of me, I cannot remember the brand of flax meal and have not seen it in Walmart since, but if I do, I will be sure to give them the credit they deserve).

The muffins are low carb, no sugar, and low fat, BUT they are so delicious that you wouldn’t suspect it.

Here is the recipe:recipes keto paleo yeg

  1. Cinnamon Flax Keto Muffins


2 cups of flax meal or ground flax seed

1 tbsp baking powder

1 tsp salt

3 packets (2 tbsps) of Stevia or other sweetener

1 tbsp cinnamon

5 egg whites + 2 whole eggs

5 tbsps of olive oil

1 tbsp vanilla extract

½ cup cold water


  1. Line 12 muffin cups with paper liners.** Preheat the oven to 325 degrees F.
  2. Whisk the flax meal, baking powder, salt and cinnamon in a large bowl to blend. Beat the Stevia, oil, eggs and vanilla in another bowl to blend. Add the dry ingredients to the wet ingredients and stir just until blended (do not overmix).
  3. Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a skewer inserted into the center comes out with no crumbs attached, about 25 minutes.
  4. Transfer the muffins to a rack to cool. Top muffins with peanut or almond butter.

**If you decide to make a loaf, rather than muffins, pour the batter into loaf pan lined with parchment paper and bake for 35 to 40 minutes.




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