These happen to be our daughters favorite Keto muffin recipe. We usually bake a batch every other week because they like to have them for breakfast on their way to school. It's the perfect balance of flax seed, cinnamon and walnuts. And no, they don't taste like bran muffins, even if they look like them. These are delicious and moist. With less than 1 carb per serving these are sure to become one of your favorites too. Enjoy!
Keto Cinnamon Walnut Muffins
1c ground flax seed (we use Bob's Red Mill)
1/4c coconut flour (we use Republic of Coconut)
2/3c sweetener (we use Splenda)
1T ground cinnamon
1/2 tsp baking soda
1/8 tsp salt (check out these cute mini measuring spoons)
1c walnuts, rough chopped
4 eggs, room temp
1/2c melted butter
2 tsp vanilla extract (we use Grandma's Pure Vanilla)
1 tsp white vinegar*
1. Preheat oven to 325°. Combine dry ingredients in a large mixing bowl and stir.
2. Add wet ingredients, stir to combine. Don't over mix.
3. Fill greased muffin pan or silicone muffin pan. Bake 12 minutes. Makes 12 regular or 24 mini-muffins.
NOTE: the vinegar/baking soda gives these muffins a nice rise that many Keto muffins are missing without changing the flavors.
This recipe was inspired by forestandfauna.com
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