Cinnamon Flax Breakfast Muffins (Keto)

There is no need for a long-winded intro here, these muffins are not only high in fibre (thank you, ground flax), but they are also super tasty! Funnyman loves them any time of the day so I freeze a batch when I bake them. If he isn’t enjoying them as a sweet breakfast option, he enjoys them as an after-dinner treat: He slices them in half, heats them a little in the microwave, then drizzles some double cream over: just lovely …

– – – – – – PER SERVING – – – – – –
Carbs 2.8g | Fat 23g | Protein 7.3g
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Exciting news for foodies: Monya’s cookbook KETO KITCHEN (published by Kyle Books, London 2020) is coming to the market this summer. Its currently available to pre-order on Amazon.
 

 
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Cinnamon Flax Breakfast Muffins (Keto)

These keto muffins are delicious as a high-fibre dessert or after-dinner treat - each one comes in at only 2.8g carbs per serving. (For my UK readers, scroll to the end of the recipe to see image ads of the products I use.)
Course Breakfast, Dessert
Cuisine General
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10 muffins

Ingredients

For the 'wet' ingredients

For the 'dry mix'

Instructions

  • Preheat the oven to 160°C (fan oven). This is 180°C for conventional ovens (or 350°F / gas mark 4).
  • Line a muffin tray with 10 tulip paper baking cases. (NOTE: You could use smaller cupcake cases, but you may have more mixture than needed. This is not a bad thing - it just means you could get away with making 11-12 cupcakes instead of 10 muffins. However, the macros are calculated that this recipe makes 10.)
  • Melt the unflavoured coconut oil in a small pan on the stove top over low heat. Set aside to cool a little.
  • Whisk the eggs, sour cream and liquid stevia very well in a bowl.
  • Combine all the remaining 'dry' ingredients in a separate bowl. Once all your prep is done, this is what you should have ready:
  • Use a dry whisk to combine the dry mixture, ensuring the powders have been evenly distributed. Once the melted coconut oil has cooled a little, whisk it into the egg mix.
  • Pour the egg mixture into the bowl of dried mixture.
  • Combine well until it comes together as a wet, pretty 'runny' mixture.
  • Divide the mixture between the 10 muffin paper cases and bake in the oven for 10 minutes.
  • After 10 minutes (without opening the oven door), reduce the oven to 140°C / 285°F and bake for an additional 15-20 minutes or until a cake tester inserted into the centre comes out clean. (If you are like me and do not want the tops to darken too much, gently lay a sheet of tin foil over the muffin tray after the first 15 minutes, but do so quickly to avoid too much heat leaving the oven.)
  • Remove the tray from the oven and set each one aside to cool on a cooling rack before tucking in!

Notes

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Nutrition

Calories: 241kcal | Carbohydrates: 2.8g | Protein: 7.3g | Fat: 23g

Cinnamon Flax Breakfast Muffins (Keto)
Summary
recipe image
Recipe
Cinnamon Flax Breakfast Muffins (Keto)
Author
Published On
Total Time
Average Rating
51star1star1star1star1star Based on 3 Review(s)
Nutritional Information per serving
Calories                         241Kcal / 1008kJ
Fat                                 23g
Carbohydrates               2.8g
Protein                           7.3g

Allergens
Almonds
Eggs
Milk
Sesame (may be found in some brands of flaxseed - check label)
Soya (may be found in some brands of flaxseed - check label)




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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.




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