Cinnamon Flax Muffins
photo by Jonathan Melendez
- Ready In:
- 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.
Questions & Replies
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A great way to add flax to your diet! I didn't have sugar-free syrup, so I substituted honey instead, with good results. I agree with GaylaJ's review--you probably won't think of these as 5-star if you compare them to "regular" muffins, but for what they are--healthy muffins loaded with all the benefits of flax--I'd definitely give them 5 stars. I found the flavor to be wonderful. To hold in your hand, the texture of this muffin is very similar to a regular muffin; but once on the tongue, you can definitely tell that something is different. As others have suggested, spreading these with butter or cream cheese is a good idea as it makes the muffins seem more satisfying. Overall, though, these are great. One of the most enjoyable ways I've found to add flax to my diet! — Nov 10, 2005 ADDENDUM: I mixed together some cream cheese, brown sugar Splenda, vanilla, and unsweetened cocoa to "frost" these muffins with. YUMMM. Even my toddler ate them up.
I love muffins and wanted to try out some new healthy recipes. There are a couple of things I changed due to just not having them in my kitchen. I replaced the syrup with regular sugar. I also replaced the oil with plain yogurt. These puffed up so nicely. Mine turned out just slightly sweet. They taste better when they have cooled down vs. being pipping hot. The texture is great too, very soft and pretty moist for a flax muffin.
I found this same recipe on a different site. I really like the taste a lot. That version is exactly the same except adds 2 Tbsp more oil than the 1/4 cup indicated. Also, it recommends sprinkling sesame seeds on top of the muffin batter before putting in the oven. The sesame seeds really rock! I don't have the appropriate DeVinci syrup so I use 12 drops of liquid sucralose instead. Yes, that is a bit less than 1/4 cup of syrup, but it doesn't seem to matter in the end. Definitely be sure to let the batter rest for 5 mins before putting it in the muffin pan.