Flaxseed Cinnamon Bun Muffins (grain-free, paleo, low carb + keto)

Keto muffins! Are you ready for this? Mentally? Emotionally?

Remember when I made this Keto Grain-free Flaxseed Foccacia? It’s THE most popular recipe on the blog. Of all time, ever.

The other day, I made Coconut Creme French Toast with a couple of slices of keto focaccia (highly recommend doing this) and it got me thinking… I bet I could make keto muffins with that same base keto focaccia recipe.

How French toast made me think of muffins is beyond me. Whatever the connection, we’re all in luck. A little tweak here and there and here we are…

Ingredients

• 2 cups roughly ground flaxseed
• ¼ cup birch-sourced xyltiol or 20-30 drops alcohol-free stevia
• 1 tablespoon gluten-free baking powder
• 2 tablespoons ground cinnamon
• ½ teaspoon Himalayan rock salt
• 5 large eggs
• ½ cup water, room temperature
• ⅓ cup MCT oil or melted coconut oil
• 2 teaspoons pure vanilla extract

Instructions

1. Preheat oven to 350F and line a 12-count muffin pan with non-bleached paper liners. Set aside.
2. Combine flax seed with sweetener, baking powder, cinnamon and salt in a large bowl. Whisk to combine fully and set aside.
3. Add eggs, water, oil and vanilla extract to the jug of your high-powered blender. Blend on high for 30 seconds, until foamy.
4. Transfer liquid mixture to the bowl with the flaxseed mixture. Stir with a spatula, just until incorporated. The mixture will be very fluffy. Once incorporated, allow to sit for 3 minutes.
5. ......................

for full instruction please see : www.healthfulpursuit.com

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