Moist Chocolate Flax Muffins Recipes

MOIST CHOCOLATE FLAX MUFFINS

Moist Chocolate Flax Muffins image

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).

Provided by joeknee

Categories Lunch/Snacks

Time 40m

Yield 9 muffins, 9 serving(s)

Number Of Ingredients 12

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)

Steps:

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. (This takes patience and time). 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. (I use silicone cupcake liners).
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).

Nutrition Facts : Calories 132.7, Fat 10.9, SaturatedFat 2.3, Cholesterol 71.4, Sodium 143.4, Carbohydrate 5.8, Fiber 3.6, Sugar 1.2, Protein 5.2

IRRESISTIBLE DOUBLE CHOCOLATE MUFFINS

Irresistible Double Chocolate Muffins image

The absolute best muffins! Don't be fooled by all the healthful ingredients - these sinful muffins are good for curing chocolate cravings!

Provided by Fiestaqueen

Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 13

Ingredients

1 cup whole wheat flour
¾ cup ground flax seed
½ cup wheat germ
1 teaspoon baking soda
1 ½ teaspoons baking powder
½ cup cocoa powder
1 tablespoon ground cinnamon
½ cup miniature semisweet chocolate chips
1 cup low-fat buttermilk
¾ cup pumpkin puree
1 cup brown sugar
1 egg
1 teaspoon vanilla extract

Steps:

Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
Combine flour, flax seed, wheat germ, baking soda, baking powder, cocoa powder, cinnamon, and chocolate chips in a large bowl. In another bowl, beat the buttermilk, pumpkin puree, brown sugar, egg, and vanilla until smooth. Gently stir the wet ingredients into the dry, mixing just until combined. Spoon equal amounts of batter into muffin cups.
Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 30 minutes.

Nutrition Facts : Calories 237.4 calories, Carbohydrate 39.9 g, Cholesterol 16.3 mg, Fat 8 g, Fiber 6.9 g, Protein 6.7 g, SaturatedFat 2.3 g, Sodium 240.8 mg, Sugar 23.5 g

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