Cinnamon Flax Muffins

Due to the flax seeds these muffins are a great source of Omega-3 essential fatty acids, “good” fats that have been shown to have heart-healthy effects for the body. I added the Coconut Oil to give you a boost of healthy energy to start your day! Enjoy!

7 ingredients - 30 minutes - 12 servings

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Ingredients:
2 cups ground flax seed
1 tbsp baking powder
1/4 tsp sea salt
2 tbsp cinnamon
6 eggs (room temperature)
1/3 cup coconut oil (melted)
1/2 cup water (warm)

Directions:

1. Preheat your oven to 350F and line a muffin tin with paper liners.
2. In a medium bowl, mix together ground flax seed, baking powder, salt and cinnamon. Use a whisk to stir until well combined. 
   
3. In another bowl, beat eggs with a whisk for 30 to 60 seconds. Add coconut oil and water, mixing until combined. 
4. Add wet ingredients to dry and stir until combined. Let he batter sit for 1-2 minutes to thicken slightly. 
5. Divide the batter between muffin cups and bake for 20 minutes, or until a tooth pick inserted in the centre comes out clean. 
6. Let cool and enjoy!

NOTES
If you want these muffins to be sweet, use 1/3 cup coconut sugar, or granulated stevia.
Store in an airtight container in the fridge for up to 5 days, or in the freezer for longer.