Preheat the oven to 350°F. Line a muffin pan with cupcake liners. Set aside.
In a large bowl, add the dry ingredients together and mix: ground flax seed, coconut sugar, cinnamon, baking powder, nutmeg and salt.
In a medium bowl add the 5 eggs and whisk together.
Add in milk, coconut oil (or other cooking oil) and vanilla extract. Mix together.
Pour the wet ingredients into the dry ingredients and mix together to form a batter.
Divide the batter evenly between 12 muffin cups using a spoon.
Bake for 15 minutes or until toothpick comes out clean when poked in the center. Add to a rack to cool completely. Serve and enjoy!
These muffins store best in the fridge in an airtight container. They can also be added to the freezer.
My go-to sugar in baking recipes is always coconut sugar. If you don't want to use that you can use regular brown sugar. If you want these muffins to be sugar free you can use lakanto monk fruit sweetener.