Chocolate Flax Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
1/3 cup ground almonds2/3 cup ground flax seed (flax meal)1/3 cup splenda granular1 scoop chocolate protein powder (I use Max protein from GNC)2 tsp baking powder1 square unsweetened baking chocolate1 Tbl powdered milk3 eggs1/2 cup canned pumpkin (not flavored/spiced for pies)1/4 cup sugar free syrup (I use DaVinci French Vanilla)1 TBL plus 1 tsp oil
Mix the flax, almond, baking powder, splenda and chocolate protein powder and set aside.
In a bowl large enough to accomodate the remaining ingredients (ie, larger than a cereal bowl), place the baking chocolate and melt SLOWLY in the microwave. Stir and break up every 10 seconds (Dont burn the chocolate). Once almost melted, stir vigorously to complete the melting. Add in the powdered milk. Add in one of the eggs and stir, stir, stir until it's incorporated. It will eventually incorporate, be patient. Then add remaining eggs until smooth. Stir in pumpkin, oil and syrup.
Add the wet to dry and stir well. Let batter sit for 5 minutes and put into silicone muffin tins or spray with nonstick spray.
Bake at 350 for 20 minutes or until the top is firm to touch.
Makes 9 muffins.
Number of Servings: 9
Recipe submitted by SparkPeople user JOEKNEE.
In a bowl large enough to accomodate the remaining ingredients (ie, larger than a cereal bowl), place the baking chocolate and melt SLOWLY in the microwave. Stir and break up every 10 seconds (Dont burn the chocolate). Once almost melted, stir vigorously to complete the melting. Add in the powdered milk. Add in one of the eggs and stir, stir, stir until it's incorporated. It will eventually incorporate, be patient. Then add remaining eggs until smooth. Stir in pumpkin, oil and syrup.
Add the wet to dry and stir well. Let batter sit for 5 minutes and put into silicone muffin tins or spray with nonstick spray.
Bake at 350 for 20 minutes or until the top is firm to touch.
Makes 9 muffins.
Number of Servings: 9
Recipe submitted by SparkPeople user JOEKNEE.
Nutritional Info Amount Per Serving
- Calories: 134.7
- Total Fat: 9.9 g
- Cholesterol: 71.2 mg
- Sodium: 29.3 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 3.7 g
- Protein: 7.6 g
Member Reviews
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THELIONSQUEEN
I followed the recipe as close as I can for myself. I only added a 1/4 tsp salt and a tsp of dark chocolate cocoa powder. I also think splenda is sweeter than sugar so I did not add the sugar free syrup. The muffins were great. For maximum rise, let the batter rest as suggested before cooking. - 3/21/09
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JIM*S_QUEENIE
I would change the name so people didn't expect a regular sized muffin to "muffin tops"--then they would be surprised that they got just a little more than a top!!! They are good. Thanks for submitting as I now have treat to help a chocolate craving for my friends--I can even give them 2 each!!! - 10/17/08
Reply from JOEKNEE (10/17/08)
Umm... look at the picture. I'm glad you actually liked the TASTE, because that is what's important. If you want a large, oversized muffin, then look for a recipe that uses flour, sugar and butter - not flax. This is a healthy proportionately sized muffin. Yes, it is a muffin. And it is DELICIOUS