Keto Flax Cinny Muffins

Keto Flax Cinnamon Muffins:

Ingredients

1. 2 cups roughly ground flaxseed

2. ¼ cup birch-sourced xyltiol or 20-30 drops alcohol-free stevia

3. 1 tablespoon gluten-free baking powder

4. 2 tablespoons ground cinnamon

5. ½ teaspoon Himalayan rock salt

6. 5 large eggs

7. ½ cup water, room temperature

8. 1/3 cup MCT oil or melted coconut oil

9. 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. Spoon mixture into prepared muffin pan, each cavity should be filled about 90% of the way up. The muffins will expand while baking so don’t fill to the very tops.

6. Bake muffins for 13-15 minutes, or until a toothpick inserted comes out clean. Remove from the oven and remove muffins from the cavities immediately and place on a cooling rack.

7. Muffins can be toasted or frozen. Keeps in the fridge for 3-4 days or in the freezer for up to 3 months.