Keto Flaxseed Cinnamon Bun Muffins

Ingredients: 

• 2 cups Roughly Ground Flaxseed
• 1/4 cup Birch-sourced Xylitol or 20-30 drops of Alcohol free Stevia
• 1 tbsp Gluten-Free Baking Powder
• 2 tbsp Ground Cinnamon
• 1/2 tsp Himalayan Rock Salt
• 5 Lg Eggs
• 1/2 cup Water
• 1/3 cup MCT oil or Melted Coconut oil
• 2 tsp pure vanilla extract

Instructions:​

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

​Source: www.healthfulpursuit.com/2015/01/flaxseed-cinnamon-bun-muffins/