Mini Chocolate Flaxseed Muffins
Mini chocolate flaxseed muffins are made from a base of ground flaxseeds and no flour. Soft and fluffy, these chocolatey bites are a healthier little snack you didn't know you needed. Sweetened with coconut sugar, made with cacao for antioxidants, and the flaxseeds provide Omega-3's and fiber.
Servings 24 mini muffins
Calories 90kcal
Equipment
- 1 Mixing bowl
- 1 24-cup mini muffin pan
Ingredients
- 1 cup ground flaxseeds (also called flaxseed meal) *see notes
- 1 cup coconut sugar
- ⅓ cup cacao powder
- ¼ cup tapioca starch (also called tapioca flour)
- 2 tsp. baking powder
- ¼ tsp. fine sea salt
- 2 eggs, room temperature
- ¼ cup coconut oil, melted
- ⅓ cup milk of choice
- 1 tsp. pure vanilla extract
Instructions
- Preheat oven to 350 degrees F and lightly grease a 24-cup mini muffin pan (a silicone muffin pan is recommended).
- In a large mixing bowl, whisk together the ground flaxseed, coconut sugar, cacao, tapioca starch, baking powder, and salt.1 cup ground flaxseeds, 1 cup coconut sugar, ⅓ cup cacao powder, ¼ cup tapioca starch, 2 tsp. baking powder, ¼ tsp. fine sea salt
- Make a well in the center of the dry ingredients and add the eggs, melted coconut oil, milk, and vanilla. Whisk the wet ingredients together first and then fully mix them into the dry ingredients.2 eggs, room temperature, ¼ cup coconut oil, melted, ⅓ cup milk of choice, 1 tsp. pure vanilla extract
- Scoop batter into prepared muffin cups, fulling the muffin cups all the way to the top.
- Bake for 14-15 minutes, or until a toothpick entered in the center comes out clean. Allow to cool slightly before removing from the pan. Transfer to a cooling rack to cool completely.
- Enjoy!
Notes
- I recommend using finely ground flaxseed meal for better texture. If possible, also look for "golden" flaxseed as it has a more mild flavor than brown flaxseed, but it's pretty minimal so either work great. Terrasoul Superfoods and Anthony's are great options.
- A 2-tablespoon spring loaded scoop works best for scooping the muffin batter into the muffin pan.
- Place the silicone muffin pan on a baking sheet so it's easier to transfer in and out of the oven.
Nutrition
Calories: 90kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 88mg | Potassium: 78mg | Fiber: 2g | Sugar: 5g | Vitamin A: 20IU | Vitamin C: 0.04mg | Calcium: 49mg | Iron: 1mg
