Kim's Cinnamon Flax Muffins

READY IN: 25mins
Recipe by Marysdottir

Low carb muffins that I have found on several web sites. I'm posting here to make sure it's saved and also to get the updated nutritional info since I have changed the recipe to substitute plain no fat yoghurt for the 1/4 cup plus 2 tbsp oil the original recipe called for

Top Review by Tami Defenderfer

Just made another batch! I made this first from the original recipe found on a low-carb website and this recipe is sooo much better. The taste is better and the texture is better. I have made these muffins with the Torani SF syrup and twice without the syrup (as stated in the recipe) using 1/4 c. Splenda instead. The second time, I added 2 tbls. of vanilla instead of the one. It kinda needs it since the syrup is vanilla flavored. We now keep a batch in the fridge. Thank you for posting! - tami

Ingredients Nutrition


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

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