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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Recipe Information
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
Instructions
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.
In a large mixing bowl, whisk together the flaxseed meal, ground cinnamon, baking powder, and salt until well combined.
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.
Pour the wet ingredients into the bowl of dry ingredients. Stir gently with a spatula or whisk until a thick batter forms. Avoid overmixing.
Evenly divide the batter among the 6 muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 14–16 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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.
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
Calories |
1135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.5 g | 120% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1310 mg | 57% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 3.1 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 500 mg | 38% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1238 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
