Best 3 Kims Cinnamon Flax Muffins Recipes

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Are you looking for a delicious and nutritious breakfast or snack option? If so, then you should try Kim's Cinnamon Flax Muffins! These muffins are packed with flavor and goodness, making them a perfect choice for anyone who wants to start their day off right or needs a quick and healthy pick-me-up. Made with wholesome ingredients like flaxseed, cinnamon, and oats, these muffins are a great source of fiber, protein, and essential vitamins and minerals. So, let's get started on making these delicious muffins!

Here are our top 3 tried and tested recipes!

KIM'S CINNAMON FLAX MUFFINS



Kim's Cinnamon Flax Muffins image

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

Provided by Marysdottir

Categories     Quick Breads

Time 25m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

3 eggs
1/4 cup unsweetened nonfat yogurt, plus
2 tablespoons unsweetened nonfat yogurt
1/4 cup sugar-free syrup (Davinci's or Torani are good, any flavour, sweetened with Splenda)
2 tablespoons water
1 tablespoon vanilla
1 cup ground flax seed meal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons cinnamon (yes, this is the right amount, it's not too much, trust me!)

Steps:

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

CINNAMON FLAX MUFFINS



Cinnamon Flax Muffins image

Another Atkins friendly flax recipe from the Atkins site, which I find easy to do, as I hate baking! If you're not low-carbing the flax is still very good for you so you could give them a try. I love them with butter or cream cheese. They taste like bran muffins to me. Not too sweet either.

Provided by A la Carte

Categories     Breads

Time 25m

Yield 9 serving(s)

Number Of Ingredients 9

3 eggs
1/4 cup canola oil, scant
1/4 cup sugar-free syrup, such as Da Vinci
2 tablespoons water
1 tablespoon vanilla
1 cup flax seed meal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons cinnamon (yes, 2 Tablespoons)

Steps:

  • 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.

Nutrition Facts : Calories 152.4, Fat 12.9, SaturatedFat 1.4, Cholesterol 62, Sodium 117.9, Carbohydrate 5.4, Fiber 4.3, Sugar 0.5, Protein 4.4

KIM'S VIRTUOUS MINI PUMPKIN MUFFINS



Kim's Virtuous Mini Pumpkin Muffins image

A version of delicious pumpkin muffins without sacrificing flavor or moistness. Enjoy!

Provided by Kimberly Simpson Rice

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 55m

Yield 48

Number Of Ingredients 12

3 cups all-purpose flour
1 ¼ cups white sugar
4 teaspoons baking powder
1 (15 ounce) can pumpkin puree
4 egg whites
1 cup milk
½ cup applesauce
1 ½ teaspoons salt
1 teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice, or more to taste
¼ teaspoon ground ginger

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Grease 48 mini-muffin cups or line with paper muffin liners.
  • Stir the flour, sugar, baking powder, pumpkin puree, egg whites, milk, applesauce, salt, nutmeg, cinnamon, allspice, and ginger together in a large bowl until everything is just moistened; pour into prepared muffin cups.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Allow to cool completely on a wire rack before serving.

Nutrition Facts : Calories 57.2 calories, Carbohydrate 12.6 g, Cholesterol 0.4 mg, Fat 0.2 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 0.1 g, Sodium 141.6 mg, Sugar 6.1 g

Tips:

  • For a crunchy topping, sprinkle the muffins with a mixture of brown sugar and chopped nuts before baking.
  • To make the muffins vegan, use flax eggs instead of regular eggs. To make a flax egg, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
  • Be sure to grease the muffin tins well to prevent the muffins from sticking.
  • Bake the muffins until a toothpick inserted into the center comes out clean.

Conclusion:

These cinnamon flax muffins are a delicious and healthy way to start your day. They are packed with nutrients and flavor, and they are easy to make. Whether you are looking for a quick breakfast or a healthy snack, these muffins are a great option.

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