Chocolate Flax Muffins

Chocolate Flax Muffins

4.6 of 5 (7)
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Nutritional Info
  • Servings Per Recipe: 9
  • 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

View full nutritional breakdown of Chocolate Flax Muffins calories by ingredient
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Introduction

These are so moist and chocolatey I can't believe they are so healthy. They are a very filling and a great low carb treat.

I buy pre-ground flax meal, but you can grind your own.

I grind my almonds in a blender by putting only a small handful in at a time and pulsing the blender. Don't run continuously or you'll have almond butter. You can also buy pre-ground almonds.
These are so moist and chocolatey I can't believe they are so healthy. They are a very filling and a great low carb treat.

I buy pre-ground flax meal, but you can grind your own.

I grind my almonds in a blender by putting only a small handful in at a time and pulsing the blender. Don't run continuously or you'll have almond butter. You can also buy pre-ground almonds.

Number of Servings: 9

Ingredients

    1/3 cup ground almonds
    2/3 cup ground flax seed (flax meal)
    1/3 cup splenda granular
    1 scoop chocolate protein powder (I use Max protein from GNC)
    2 tsp baking powder
    1 square unsweetened baking chocolate
    1 Tbl powdered milk
    3 eggs
    1/2 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


Directions

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.

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Member Ratings For This Recipe



  • Didn't add the syrup, but found these were sweet enough, and tasty . . . . and moist! Thanks. - 4/27/20

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  • Maybe it's just me, but 1/3 cup Splenda plus 1/4 cup sugar free syrup seems like a LOT of artificial sweetener. Since no one else has mentioned this, it must be right. The picture of the muffins looks really good, though, Joeknee! - 3/20/13

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  • Incredible!
    Great! I thought they were huge, actually! I made minis and regular sized muffins. Think I like the minis best. Will add chocolate chips next time. Love that it uses pumpkin! - 6/15/10

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  • Incredible!
    These are oustanding. In fact, I'm here cuz I'm making them AGAIN. :) - 6/13/09

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  • Very Good
    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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