Cinnamon Flax Muffins Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan or line with paper muffin liners.
• In a large bowl, mix together flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. Add the milk, eggs, vanilla and oil; mix until just blended. Stir in the carrots, apples, raisins and nuts. Fill prepared muffin cups 2/3 full with batter.
• Bake at 350 F (175 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Steps:

• Beat the eggs in a bowl with a fork or wisk.
• Add the yoghurt, syrup, vanilla and water.
• In another small bowl combine dry ingredients.
• Stir dry ingredients into egg mixture.
• Let sit 5 minutes.
• Spoon into small well greased muffin cups. Don't use paper; they stick.
• Bake at 350 for 12-15 minutes or until lightly browned.
• Turn out onto a rack to cool.
• Store in the fridge or freezer.

Steps:

• Preheat oven to 350.
• Beat together eggs, oil, syrup, water and vanilla. Set aside.
• In small bowl, combine flaxmeal, baking soda, baking powder, cinnamon and salt.
• Slowly stir dry ingredients into egg mixture. Let stand 5 minutes.
• Spoon batter into 10 well-greased muffin tins.
• Bake at 350 for 12-15 minutes or until muffins are lightly browned and seem set to the touch.
• Remove from muffin pan immediately and allow to cook on rack.
• Store in refrigerator. (Can be frozen if desired.).

Steps:

• Preheat oven to 350 and prepare muffin tins - grease or use paper lines or use silicone cups.
• Beat eggs.
• Mix in water, honey, oil, vanilla.
• Mix in flax seeds, baking soda, baking powder, cinnamon.
• Let stand 5 minutes.
• Fold in raisins.
• Divide into 10 muffin cups.
• Bake 15-18 minutes.

Steps:

• For the muffins: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
• Whisk together the almond flour, flax seed meal, coconut, baking powder, nutmeg, salt and 1 1/2 teaspoons of the cinnamon in a medium bowl.
• Whisk together the coconut oil and confectioners' erythritol sweetener in a separate large bowl. Add the eggs one at a time, whisking to combine. Whisk in the half-and-half and vanilla. Add the dry ingredient mixture to the wet and whisk until well combined (the batter will be very runny).
• Using a measuring cup or cookie scoop, divide the batter among the paper liners (they each should be slightly more than three-quarters full). Stir together the walnuts, granulated erythritol sweetener and remaining 1 teaspoon cinnamon in a small bowl. Sprinkle the mixture over the batter in the paper liners.
• Bake until a toothpick comes out clean when inserted in the middle of a muffin, 25 to 30 minutes. Let cool slightly, then remove the muffins to a wire rack fitted inside a baking sheet to cool completely.
• For the cream cheese icing: Whisk together the cream cheese, cream and confectioners' erythritol sweetener in a small microwave-safe bowl and microwave for 15 seconds to loosen. Drizzle over the cooled muffins before serving.

Steps:

• In a medium bowl, beat the eggs with a fork. Beat in oil, syrup, water and vanilla.
• Combine the remaining dry ingredients, then stir in to egg mixture. Let stand for 5 minutes.
• Spoon into 9 muffin tins (lined with papers).
• Bake at 350 for 15-18 minutes. They will be browned and seem set when you press on them.
• Put on a cooling rack and then store in the fridge.