Description
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).
Ingredients
- Ground Almonds
- Flax Seed Meal
- Chocolate Protein Powder
- Splenda Sugar Substitute
- Baking Powder
- Unsweetened Chocolate Square
- Powdered Milk
- Eggs
- Canned Pumpkin
- Canola Oil
- Sugar-free Vanilla Syrup
Instructions
- 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
- 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
- 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