Moist Chocolate Flax Muffins Recipe

Name: Moist Chocolate Flax Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Oven 350 degrees. Makes 9 muffins.
2
Mix first 5 ingredients and set aside.
3
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.
4
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.
5
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).
6
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).

722

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/3 cup ground almonds, 2/3 cup flax seed meal, 1 scoop chocolate protein powder, 1/3 cup Splenda sugar substitute, and more.

Yes, Moist Chocolate Flax Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Moist Chocolate Flax Muffins

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