I would love to claim this recipe as my own. In fact, I’m not even going to post the ingredients, but rather a link to the original source, at the end of this post.
“Flaxseed Cinnamon Bun Muffins” are a staple at my house since there are two of us dieting.
They’re fast, easy and don’t require a lot of expensive or hard-to-find ingredients. These muffins have simply kept me on my low carb diet for close to two years.
The consistency is so much like a real muffin or if I dare utter the word “bread” to the low carb/keto community. But yeah… It’s pretty darn close.
The only things, I would have to add to this already perfect recipe are to help minimalize the time and amount of kitchen tools being used:
-Preheat the oven, as soon as you start mixing the ingredients.
-Use a whisk to mix the eggs, sweetener and liquids and then slowly add the dry ingredients, which you can mix together with a tablespoon.
-Use Bob’s Red Mill Golden Ground Flaxseed if at all possible. It’s less bitter than the darker flaxseed. You can order a 4-pack online, since it can be difficult to find at the grocery store or they will want a fortune for it.
-If you have a membership, buy your cinnamon at Costco, to save a ton of money.
-Can be eaten plain, topped with butter, almond butter or if you dare, a keto-friendly icing.
Other than these “notes”, I have nothing… Not another thing to say except thank you to the creator of this recipe: “Flaxseed Cinnamon Bun Muffins“.