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 teaspoons baking powder
- ¼ teaspoon fine sea salt
- 2 eggs, room temperature
- ¼ cup coconut oil, melted
- ⅓ cup milk of choice
- 1 teaspoon 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 teaspoons baking powder, ¼ teaspoon fine sea salt
- Make a well in the center of the dry ingredients. Add the eggs, melted coconut oil, milk, and vanilla. Whisk the wet ingredients together in the center and then mix everything together until fully combined.2 eggs, room temperature, ¼ cup coconut oil, melted, ⅓ cup milk of choice, 1 teaspoon pure vanilla extract
- Scoop batter into prepared muffin cups, filling each muffin cup to the top.
- Bake for 14-15 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before removing from the pan. Transfer to a cooling rack to cool completely.
Video
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.
- A 2-tablespoon spring loaded scoop works best for scooping the muffin batter into the muffin pan.
- Don't use paper muffin liners as these muffins tend to stick. Be sure to lightly grease the muffin pan before filling.
- If using a silicone muffin pan, place it on a baking sheet before filling. This makes it much easier to transfer the pan to and from the oven.
- I like these straight from the fridge... being cold gives the muffins a little more of a "fudgy" brownie texture.
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: 85mg | Potassium: 78mg | Fiber: 2g | Sugar: 5g | Vitamin A: 20IU | Vitamin C: 0.04mg | Calcium: 44mg | Iron: 1mg
