Flourless, fluffy, grain-free muffins made with ground flaxseed, fudgy and delicious without the sugar or grains.
My friend Andrea from Pure and Simple Recipes made these flaxseed pancakes (just flax, egg, nut milk, and a touch of sweetener, really). Okay, now that that’s out there, let’s make some healthy chocolate muffins, a naturally low carb, keto recipe!
If you’re not following a low-carb eating style, adding chocolate chips to these muffins would be superb.
You don’t have to use my Espresso Fudge Protein Almond Butter for this recipe if you don’t like coffee.
Master the balance with an “Ask The Nutritionist” online event, airing March 17, 2015 on YouTube! This entry was posted in Breads, Dairy-free, Dietary Preference, Gluten-free, Grain-free, Grain-free Muffin, Muffins, Paleo, Recipes, Refined Sugar-free, Snacks, Soy-free, Sugar-free, Vegetarian and tagged cacao powder, chocolate, flax, flaxseed, grain-free muffin, muffins.
Without all that refined flour and sugar, I give this a 5 star for being keto and unexpectedly moist!
Quick question: in the nutrition facts for the espresso fudge protein butter (omg, why don’t I use this on everything?!?) it states 9 g of trans fats?!? Third party links are often affiliate-based which means I receive a small percentage of the sale (at no extra cost to you).
Before you get excited about today’s fudge-tastic recipe, it’s absolutely imperative that I share this with you: you HAVE to use roughly-ground flaxseed for this recipe.
If you are following low-carb, or watching your sugars, have you see these stevia-sweetened chocolate chips?
As with all of my recipes, a high-quality cacao powder goes a long way in recipes like this. Amber Romaniuk; fellow Holistic Nutritionist, and I recording this FREE women’s health event March 13 and releasing the recording on YouTube March 17. I’ve found that using pre-ground flaxseed or flaxseed that has been ground and not stored in the fridge can have that fishy flavor. It’s inexpensive, high in fiber, low carb, is helping me navigate healing my hormones, it’s versatile, and makes really good… everything.
Then there are flaxseed cinnamon bun muffins, flax focaccia, flax crackers, the list goes on!
I did have any of the espresso almond butter on hand so I blended up some store bought almond butter with coconut oil, Himalayan pink salt, stevia, and cacao powder to replicate the almond butter ingredient. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.
I grind my own flax using my spice grinder (you can get one here for under $20) or, if you’re looking for store-bought ground flax, Bob’s Red Mill makes this roughly-ground flaxseed.
Making these muffins and all of my flaxseed recipes, wonderful for you, your family, friends, you name it. Maybe I’ll try blending up some dates and use that as a sweetener instead of the xylitol.
Xylitol: if xylitol has hurt your stomach in the past, it’s likely that you were using corn-based xylitol.
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