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Apple Flaxseed Muffins Recipe

Apple Flaxseed Muffins

Muffins are often packed full of calories and just as bad a donuts, but these Apple Flaxseed Muffins are not only tasty, but a healthier option as well.
Course Breakfast, Brunch, Dessert, Snack
Cuisine American


  • 1 cup flaxseed meal
  • 2 cups almond meal (can chop raw almonds in food processor)
  • 2 tsp aluminum-free baking powder
  • 1 tbsp cinnamon
  • 1/4 tsp nutmeg and/or cloves
  • 1/4 tsp Himalayan sea salt
  • 1/4 tsp powdered stevia
  • 1 cup xylitol
  • 4-6 large, organic, pasture-raised eggs beaten
  • 1/2 cup coconut oil
  • 1/2 cup full-fat organic yogurt
  • 1/2 cup unsweetened almond milk
  • 2 tsp pure vanilla (sugar free)
  • 2 medium organic apples finely chopped
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1/2 cup currants (optional on Core Plan only)


  • 1/2 cup xylitol
  • 1/2 tsp cinnamon


  • Preheat oven to 350°F. Prepare a muffin tin with silicone baking cups or paper liners.
  • In a food processor, pulse together flaxseed meal, raw almonds, baking powder, cinnamon, nutmeg, salt, stevia, and xylitol.
  • In a small saucepan, melt coconut oil.
  • In a separate bowl, mix coconut oil, eggs, almond milk, yogurt, vanilla, apple, nuts, and currants.
  • Add the wet ingredients to the dry and combine thoroughly. Add additional water or almond milk if too thick.
  • Let batter stand 10 minutes.
  • Separate batter into the muffin pan.
  • Sprinkle on topping.
  • Bake for approximately 18–20 minutes, or until a toothpick comes out clean.