Chocolate Flaxseed Muffins Recipes

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MOIST CHOCOLATE FLAX MUFFINS



Moist Chocolate Flax Muffins image

Due to my low carb lifestyle, I've been experimenting with many flax muffin recipes. I came up with this chocolate version that uses pumpkin to help keep it moist. They are also yummy for my gluten free friends! I will also add grain sweetened chocolate chips as a treat and to make these even better. (They won't be gluten free anymore with grain-sweetened chips).

Provided by joeknee

Categories     Lunch/Snacks

Time 40m

Yield 9 muffins, 9 serving(s)

Number Of Ingredients 12

1/3 cup ground almonds
2/3 cup flax seed meal
1 scoop chocolate protein powder
1/3 cup Splenda sugar substitute
2 teaspoons baking powder
1 ounce unsweetened chocolate square
1 tablespoon powdered milk
3 eggs
1/2 cup canned pumpkin
1 tablespoon canola oil
1 teaspoon canola oil
1/4 cup sugar-free vanilla syrup (I used DaVinci French Vanilla)

Steps:

  • Oven 350 degrees. Makes 9 muffins.
  • Mix first 5 ingredients and set aside.
  • In medium sized microwave safe bowl, add the chocolate block and slowly, gently melt in microwave, stirring every ten seconds. Dont burn the chocolate. Finish the melting by vigorously stirring in the bowl.
  • Add in the baking powder. If it cools down, heat for a couple seconds in the microwave and then add one egg. Stir until completely blended. (This takes patience and time). Once blended, add the other two eggs and mix well. Add the remaining ingredients and combine.
  • Add wet to dry and mix well. Let batter set for a few minutes while you prepare pans for 9 cupcakes. (I use silicone cupcake liners).
  • Place batter evenly in liners with an ice cream scoop. Bake at 350 degrees for 20 minutes or until the top is firm to touch. Cool completely and store in ziplock bag in fridge (remember there is no sugar to preserve them).

Nutrition Facts : Calories 132.7, Fat 10.9, SaturatedFat 2.3, Cholesterol 71.4, Sodium 143.4, Carbohydrate 5.8, Fiber 3.6, Sugar 1.2, Protein 5.2

FUDGY CHOCOLATE BANANA FLAX MUFFINS



Fudgy Chocolate Banana Flax Muffins image

This is not your average breakfast muffin. Imagine a fudgy brownie-chocolatey, rich-but these are sweetened with just bananas, applesauce, and cocoa powder.

Provided by Daphne Oz

Categories     HarperCollins     Healthy     Seed     Chocolate     Muffin     Breakfast     Dessert     Bake     Banana     New Year's Day

Yield Makes 12-14 muffins

Number Of Ingredients 14

1/2 cup organic coconut oil, softened to room temperature or melted
1/4 cup packed light brown sugar
4 medium overripe bananas, mashed
2 tablespoons unsweetened applesauce
1 teaspoon pure vanilla extract
1/4 cup water
2 large eggs
1 1/2 cups whole-wheat flour
1/4 cup good-quality cocoa powder
1/2 cup wheat germ
2 tablespoons ground flaxseed
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/3 cup semisweet chocolate chips, pulsed in food processor or chopped

Steps:

  • Preheat the oven to 350°F. Line a large muffin pan with paper liners.
  • Using the paddle attachment on a stand mixer, a hand mixer, or two forks, cream the oil and sugar. Add the bananas, applesauce, vanilla, and water and beat until smooth. Beat in the eggs.
  • In a separate large bowl, whisk together the flour, cocoa powder, wheat germ, flaxseed, baking soda, and salt. Add the wet ingredients to the dry ingredients and mix just until combined. Fold in the chocolate chips.
  • Spoon the batter into the muffin liners until they are almost full. Bake for 12 to 15 minutes, or until a toothpick inserted into the center of a muffin comes out just damp with small crumbs attached. Place the muffins on a cooling rack and let them cool for at least 5 minutes before digging in!

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