Best 4 Kims Cinnamon Flax Muffins Recipes
Calling all health-conscious foodies! Dive into the realm of wholesome flavors with Kim's Cinnamon Flax Muffins, a symphony of nutrition and delectable taste. These muffins are more than just a breakfast treat; they're a delightful fusion of wholesome ingredients that nourish your body and tantalize your taste buds. Each bite offers a burst of cinnamon-spiced goodness, enveloped in a flax-infused batter that boasts an array of health benefits. Gluten-free, refined sugar-free, and packed with heart-healthy fats, these muffins are a guilt-free indulgence that caters to various dietary preferences.
Our collection of recipes caters to different dietary needs and preferences. From the classic muffin recipe using wheat flour to gluten-free variations featuring almond flour and oat flour, there's a perfect recipe for everyone. For those seeking a vegan alternative, we've got you covered with our egg-free and dairy-free versions. And if you're on a keto journey, our keto-friendly recipe will satisfy your cravings without compromising your health goals. No matter your dietary choices, Kim's Cinnamon Flax Muffins promise a delicious and wholesome experience that will keep you coming back for more. So, let's embark on this culinary adventure and discover the goodness that awaits!
LOW-SUGAR CINNAMON BUN MUFFINS
Get the same sticky, gooey goodness of a cinnamon bun but with only 16 grams of carbohydrates and 2 grams of sugar per bun. Ideal for anyone tracking their sugar intake.
Provided by Food Network Kitchen
Time 1h30m
Yield 12 muffins
Number Of Ingredients 17
Steps:
- For the muffins: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
- Whisk together the almond flour, flax seed meal, coconut, baking powder, nutmeg, salt and 1 1/2 teaspoons of the cinnamon in a medium bowl.
- Whisk together the coconut oil and confectioners' erythritol sweetener in a separate large bowl. Add the eggs one at a time, whisking to combine. Whisk in the half-and-half and vanilla. Add the dry ingredient mixture to the wet and whisk until well combined (the batter will be very runny).
- Using a measuring cup or cookie scoop, divide the batter among the paper liners (they each should be slightly more than three-quarters full). Stir together the walnuts, granulated erythritol sweetener and remaining 1 teaspoon cinnamon in a small bowl. Sprinkle the mixture over the batter in the paper liners.
- Bake until a toothpick comes out clean when inserted in the middle of a muffin, 25 to 30 minutes. Let cool slightly, then remove the muffins to a wire rack fitted inside a baking sheet to cool completely.
- For the cream cheese icing: Whisk together the cream cheese, cream and confectioners' erythritol sweetener in a small microwave-safe bowl and microwave for 15 seconds to loosen. Drizzle over the cooled muffins before serving.
Nutrition Facts : Calories 270, Fat 25 grams, SaturatedFat 12 grams, Cholesterol 90 milligrams, Sodium 100 milligrams, Carbohydrate 16 grams, Fiber 3 grams, Protein 7 grams, Sugar 2 grams
BRAN FLAX MUFFINS
Oatmeal muffins with carrots, apples, raisins and nuts. These muffins are low in fat, have lots of fiber and are even delicious.
Provided by Jane Massey
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 35m
Yield 15
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan or line with paper muffin liners.
- In a large bowl, mix together flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. Add the milk, eggs, vanilla and oil; mix until just blended. Stir in the carrots, apples, raisins and nuts. Fill prepared muffin cups 2/3 full with batter.
- Bake at 350 F (175 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 272.1 calories, Carbohydrate 40.9 g, Cholesterol 25 mg, Fat 11 g, Fiber 5.2 g, Protein 6.7 g, SaturatedFat 1.5 g, Sodium 448.8 mg, Sugar 21.4 g
CINNAMON RAISIN FLAX MUFFINS
Adaptation of recipe#123800, not sugar free (so it's Paleo, not Atkins) Very similar to the Flax4Life muffins. You really need all that cinnamon but could add walnuts, coconut, carrots, etc.
Provided by sheepdoc
Categories Quick Breads
Time 22m
Yield 10 muffins, 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 and prepare muffin tins - grease or use paper lines or use silicone cups.
- Beat eggs.
- Mix in water, honey, oil, vanilla.
- Mix in flax seeds, baking soda, baking powder, cinnamon.
- Let stand 5 minutes.
- Fold in raisins.
- Divide into 10 muffin cups.
- Bake 15-18 minutes.
Nutrition Facts : Calories 191.9, Fat 11.7, SaturatedFat 1.6, Cholesterol 55.8, Sodium 125.7, Carbohydrate 19.5, Fiber 4.3, Sugar 13.1, Protein 4.3
CINNAMON MUFFINS
This muffins, with a dash of nutmeg in the batter, are seasoned to please. My husband grew up enjoying these tender, yummy muffins that his mother made on special weekend morning.-Katherine McVey, Raleigh, North Carolina
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk until well combined. , Fill greased muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean., Add butter to a shallow bowl. In another shallow bowl, combine sugar and cinnamon. Dip muffin tops in butter, then in cinnamon-sugar. Serve warm.
Nutrition Facts : Calories 209 calories, Fat 9g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 188mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
Tips:
- Utilize ripe bananas: Overripe bananas add natural sweetness and moisture to the muffins, reducing the need for additional sugar. If you don't have ripe bananas, you can ripen them quickly by placing them in a paper bag with an apple for a day or two.
- Choose whole wheat flour or a blend of flours: Whole wheat flour adds fiber and nutrients to the muffins, making them more filling and wholesome. You can also use a blend of flours, such as whole wheat flour, all-purpose flour, and oat flour, to create a unique texture and flavor.
- Don't overmix the batter: Overmixing the batter can result in tough muffins. Mix the ingredients just until they are combined, being careful not to overwork the batter.
- Fold in the flaxseeds and nuts gently: To prevent the flaxseeds and nuts from sinking to the bottom of the muffins, fold them into the batter gently at the end.
- Use a muffin pan with liners or grease it well: This will prevent the muffins from sticking to the pan and make them easier to remove.
- Bake the muffins until a toothpick inserted into the center comes out clean: Overbaking can dry out the muffins, so keep an eye on them during baking.
Conclusion:
Kim's Cinnamon Flax Muffins offer a delicious and nutritious snack or breakfast option. With simple ingredients and easy-to-follow instructions, these muffins are perfect for those looking for a wholesome and flavorful treat. The combination of ripe bananas, whole wheat flour, flaxseeds, and nuts provides a satisfying balance of flavors and textures, while the cinnamon adds a touch of warmth and spice. Whether you're enjoying them on their own or paired with your favorite spread, these muffins are sure to become a staple in your baking repertoire.
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