Fluffy flax-seed, cinnamon muffin cupcakes with coconut cream frosting

I can’t call it a muffin, nor can I call it a cupcake, so I decided to call it both!

They are slightly different from the norm, but I love this recipe, it’s really easy to make and completely healthy!

These flour-less muffin cupcakes have been adapted to my specific needs and that will always be gluten free, low carb and dairy free of course!

Flax seeds are great in the sense that they help to normalize estrogen levels. Flax seeds contain phyoestrogens which mimics the effects of estrogen in the body.

So instead of using normal gluten free flour, I’ve decided to use ground flax seeds, which meant my body also benefits more from healthy fibre, it supports a healthy estrogen metabolism and provides my body with essential fatty acids as well as nutrients like zinc and selenium.

I wouldn’t call the muffin cupcakes an indulgence, I would call them a gut healing, fibre boasting, low carb powerful tool.

Double up on the recipe, so you can keep a few in the freezer for breakfast or on the go snacks.

Flax- seed cinnamon muffin cupcake with coconut cream frosting

Flourless, Sugar Free, Low Carb, Gluten Free, Seed Cycling Phase 1


2 cups roughly ground flax seeds
20 drops stevia
1 Tbsp gluten-free baking powder
2 Tbsp ground cinnamon
½ tsp Himalayan rock salt
1 apple, peeled and grated
120g chopped pecan nuts + extra for garnish
5 large eggs
½ cup water, room temperature
⅓ cup melted coconut oil
2 tsp vanilla essence


1/3 cup coconut cream, refrigerated
2 Tbsp melted coconut oil
1 Tbsp lemon juice
1 Tbsp honey


Preheat the oven to 180 degrees. Grease a muffin tin pan with coconut oil.

Combine the flax seed powder with baking powder, cinnamon and salt in a large bowl. Combine ingredients, add the chopped pecan nuts and grated apple. Stir to combine.

Whisk the eggs, water, oil, vanilla and stevia together, whisk til foamy. Transfer the liquid mixture to the flax seed mixture. Stir with a spatula.

Allow the mixture to stand for a few minutes.

Spoon the mixture into the prepared muffin pans, don’t fill them to the top. It will expand while baking.

Bake for 15 minutes, or until a toothpick inserted out comes clean. Remove from the oven and remove muffins from the tin to prevent the muffins from steaming further in the pan, place on a cooling rack.

To make the frosting, add the coconut cream to a large bowl. Using an electric high speed mixer, add the rest of the frosting ingredients and continue on medium- high speed until thick and creamy.

Spread the frosting over each cooled muffin cupcake and top with slightly roasted chopped pecan nuts.

About the author

Qualified chef, Health Coach and Nutritionist based in Johannesburg & Cape Town, South Africa

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