These chocolate muffins use ground flaxseed, cocoa, cinnamon, and coconut or MCT oil. The recipe makes 12 muffins.
Ingredients
- 2 cups ground flaxseed
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 3 tablespoons unsweetened cocoa powder
- ½ teaspoon salt
- 5 large eggs
- ½ cup filtered water, at room temperature
- ⅓ cup melted coconut oil or MCT oil
- 2 teaspoons vanilla extract
- 20–30 drops liquid stevia or chocolate stevia, or ¼ cup erythritol
- Grease or muffin liners, for the pan
Instructions
- Preheat the oven to 350°F. Grease or line 12 muffin cups.
- Whisk the ground flaxseed, baking powder, cinnamon, cocoa, and salt together in a large bowl.
- In a high-powered or handheld blender, combine the eggs, water, coconut or MCT oil, vanilla, and chosen sweetener. Blend on high for 30 seconds, or until foamy.
- Pour the liquid mixture into the dry ingredients and stir lightly with a spatula. The batter will be fluffy.
- Let the batter rest for 3 minutes.
- Spoon the batter into the prepared cups, filling each about 90% full.
- Bake for 13–15 minutes, until a toothpick or fork inserted into a center comes out clean and the centers reach 160°F (71°C).
- Remove the muffins from the cups immediately and place them on a cooling rack.
Yield
Makes 12 muffins.
Storage
Refrigerate the muffins for up to 4 days or freeze them for up to 3 months.
