Sweet Cinnamon Muffins (With Whole Wheat And Flax!)

Name: Sweet Cinnamon Muffins (With Whole Wheat And Flax!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (scant) Whole Wheat Flour; 1/4 cups Splenda No Calorie Sweetener (granulated); 3 Tablespoons Brown Sugar, Not Packed; 1-1/2 teaspoon Baking Powder; 2 Tablespoons Golden Flax Seed Meal; 1/4 teaspoons Salt; 1 teaspoon Cinnamon; 1/2 cups Unsweetened Almond Milk; 1/4 cups Sugar-free Pancake Syrup; 1/4 cups Fat-free Egg Substitute; 2 Tablespoons Light Whipped Butter Or Margarine; 2 Tablespoons Unsweetened Applesauce; 1 teaspoon Vanilla Bean Paste Or Extract

Servings: persons

1 cup (scant) Whole Wheat Flour
1/4 cups Splenda No Calorie Sweetener (granulated)
3 Tablespoons Brown Sugar, Not Packed
1-1/2 teaspoon Baking Powder
2 Tablespoons Golden Flax Seed Meal
1/4 teaspoons Salt
1 teaspoon Cinnamon
1/2 cups Unsweetened Almond Milk
1/4 cups Sugar-free Pancake Syrup
1/4 cups Fat-free Egg Substitute
2 Tablespoons Light Whipped Butter Or Margarine
2 Tablespoons Unsweetened Applesauce
1 teaspoon Vanilla Bean Paste Or Extract

1
Preheat oven to 400u00b0F.
2
Combine the flour, Splenda, brown sugar, baking powder, flax, salt, and cinnamon in a small bowl and whisk to combine. (I generally use a scant cup of flour, to make room for the extra flax.)
3
Combine the rest of the ingredients in a medium mixing bowl and use a whisk or an electric mixer to combine. If the butter does not break up completely, that's okay.
4
Pour the dry ingredients over the wet ingredients and mix until completely blended.
5
Line 6 muffin cups with liners (or parchment paper squares) and evenly distribute the batter between the 6 cups. They will be very full, but that's how I like my muffins!
6
Bake about 20 minutes or until a toothpick inserted in the center comes out clean.
7
I have noticed that these muffins are very moist and are best eaten with in 3 days of baking.
8
Notes:
9
I like to add some sanding sugar and cinnamon to my muffins before I bake them for some added crunch.
10
If you'd like to omit the flax, you can add a full cup of whole wheat flour to your batter.

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup (scant) Whole Wheat Flour, 1/4 cups Splenda No Calorie Sweetener (granulated), 3 Tablespoons Brown Sugar, Not Packed, 1-1/2 teaspoon Baking Powder, and more.

Yes, Sweet Cinnamon Muffins (With Whole Wheat And Flax!) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!