Keto Flaxseed Cinnamon Bun Muffins

Keto Flaxseed Cinnamon Bun Muffins

Ingredients

• 2 cup ground flaxseed ((roughly))
• 30 drop alcohol ((roughly))
• 1 tbsp gluten ((roughly))
• 2 tbsp ground cinnamon
• 1/2 tsp rock salt ((roughly))
• 5 large eggs
• 1/2 cup water ((roughly))
• 1/3 cup oil ((roughly))
• 2 tsp pure vanilla extract

Instructions

1. Preheat oven to 350F and line a 12-count muffin pan with non-bleached paper liners.
2. Set aside.Combine flax seed with sweetener, baking powder, cinnamon and salt in a large bowl.
3. Whisk to combine fully and set aside.Add eggs, water, oil and vanilla extract to the jug of your high-powered blender.
4. Blend on high for 30 seconds, until foamy.Transfer liquid mixture to the bowl with the flaxseed mixture.
5. Stir with a spatula, just until incorporated.
6. The mixture will be very fluffy.
7. Once incorporated, allow to sit for 3 minutes.Spoon mixture into prepared muffin pan, each cavity should be filled about 90% of the way up.
8. The muffins will expand while baking so don’t fill to the very tops.Bake muffins for 13-15 minutes, or until a toothpick inserted comes out clean.
9. Remove from the oven and remove muffins from the cavities immediately and place on a cooling rack.Muffins can be toasted or frozen.
10. Keeps in the fridge for 3-4 days or in the freezer for up to 3 months.