Golden flax is a little lighter tasting if you go that route and you happened to use the darker stuff. Flax is by nature kinda grassy tasting, and that bothers some people more than others.
I prefer to use almond flour or a mix of almond/flax, although I haven't made a minute muffin in a while. If you used regular ground flax, I just think it has a more flaxy taste than golden...but golden may just be too flaxy for you too.
Did you use baking powder? Did it rise okay? Just bland? Did you try a little salt in there? Did you have enough sweetener?
Here's a lot of variations: http://www.lowcarbfriends.com/bbs/lo...te-muffin.html
Mama to DS-2004
DD-2006
and a new addition-ds born march 2010