Muffins:

• 2 cups ground flax seeds
• 2 Tbsp. ground cinnamon
• 1 Tbsp. baking powder
• 1/2 tsp. fine sea salt
• 5 large eggs
• 1/2 cup water, at room temperature
• 1/3 cup melted (but not hot) coconut oil
• 2 tsp. vanilla extract
• 1/2 tsp. liquid stevia

Icing:

• 1/4 cup coconut butter
• 1/4 cup coconut oil
• 1/4 tsp. vanilla extract
• 5-6 drops liquid stevia
• Juice of 1/2 lemon

1. Preheat oven to 350° F and line a 12-count muffin pan with paper liners.
2. In a large bowl, whisk the ground flax seeds with cinnamon, baking powder, and salt until fully combined.
3. Place the eggs, water, oil, vanilla, and stevia in a blender. Blend on high speed for 30 seconds, until foamy.
4. Transfer the liquid mixture to the bowl with the flaxseed mixture. Stir with a spatula just until incorporated. The batter will be fluffy. Allow to sit for 3 minutes.
5. Spoon the batter into prepared muffin pan, filling each cup 90% of the way up. Bake for 13-15 minutes, until a toothpick inserted in the middle comes out clean.
6. Immediately take the muffins out of the pan and place on a cooling rack. Allow to cool for at least 30 minutes before drizzling each muffin with the icing.
7. Coconut butter icing: Melt coconut butter and coconut oil in a small saucepan. Add vanilla, stevia, and juice of 1/2 lemon, and whisk.
8. Drizzle icing over muffins.
9. Enjoy!