Preheat the oven to 350ºF (177ºC) and line a muffin tray with liners or use a silicone muffin tray.
In a medium bowl, mix together ground flax seed, baking powder, salt, and cinnamon. Use a whisk to stir until well combined.
In another bowl, beat eggs with a whisk for 30 to 60 seconds. Add coconut oil and water, mixing until combined.
Add wet ingredients to dry and stir until combined. Let the batter sit for 1 to 2 minutes to thicken slightly.
Divide the batter between muffin cups and bake for 20 minutes, or until a toothpick inserted into the centre comes out clean.
Let cool and enjoy!
Note:
Store in an airtight container in the fridge for up to 5 days, or in the freezer for longer.
One serving is equal to one muffin.
If you want these muffins to be sweet, use 1/3 cup coconut sugar, or granulated stevia.
