Crumble-topped Apple-Flaxseed Breakfast Muffins

Crumble-topped Apple-Flaxseed Breakfast Muffins

Sola® Sweet and moist flaxseed and apple muffins are a delicious reduced sugar option which make for a satisfying breakfast treat!

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Total Carbs
Dietary Fiber
Net Carbs*
*Net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and SOLA sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.
ServesMakes: 16 cupcake sized muffins
Prep time: 10 minutes
Cooking time: 30 to 35 minutes

  • 1 ¾ cups (270 g) all-purpose flour
  • ¼ cup (20 g) golden flaxseed meal
  • 1 ½ cups (285 g) Sola® sweetener
  • 1 teaspoon ground cinnamon
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 extra-large, free-range eggs
  • 1 ½ teaspoons vanilla extract
  • ½ cup (120 ml) buttermilk
  • 1 stick (110 g) unsalted butter, softened
  • 2 apples, peeled, cored, and diced

Crumble Topping
  • ¼ stick (30 g) unsalted butter, softened
  • ¼ cup (40 g) all-purpose flour
  • ¼ cup (50 g) Sola® sweetener
  • 1 tablespoon whole flaxseeds

  1. Preheat the oven to 350F/180C.
  2. Line an eight-cup muffin pan with paper liners.
  3. Sift all of the dry ingredients into a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment.
  4. In a separate bowl, whisk together the egg, vanilla extract, and buttermilk, then add to the dry ingredients, with the softened butter.
  5. Using the stand mixer or an electric hand mixer, beat the ingredients together for one to two minutes until light and fluffy. Stir in the diced apple.
  6. Divide the mixture evenly between the cupcake liners and place the pan in the oven for 15 minutes.
  7. While the muffins are baking, make the crumble topping: add all topping ingredients to a small bowl and blend together with your hands until the texture is that of coarse breadcrumbs.
  8. After 15 minutes, pull the oven rack out slightly and quickly sprinkle an even amount of crumble topping and a few flaxseeds over each muffin, without taking the pan out of the oven.
  9. Rotate the muffin pan and bake for a further 15 to 20 minutes, until risen, golden-brown, and an inserted skewer comes out clean. Allow the muffins to cool slightly before serving.
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