Flax Brownie Muffins

This recipe is the best allergy friendly brownie recipe I have tried. I love using flax seeds for added fiber and omega 3s. This recipe is great as it is but it is also a work in progress. It is rich and dense, almost cake like. For a fudge like texture, make sure not to cook too long. Next time I will make these in a mini muffin tin as they are incredibly dense and rich.

Flax Brownie Muffin recipe

INGREDIENTS

1 1/2 c. gluten free flour
1 1/2 c. organic coconut sugar
1 c. cocoa powder
1 1/2 t. baking powder
1 t. xanthan gum
1/2 t. sea salt
2/3 c. coconut oil, melted
4 flax eggs (4T. ground flax mixed with 10T. warm water)
2 t. vanilla extract

DIRECTIONS

Grease muffin tin and preheat oven to 350 degrees.

In a small bowl, combine the flax eggs and warm water. Allow this to sit for a few minutes.

In a large mixing bowl, combine all of the dry ingredients. Whisk until the cocoa is incorporated completely.

Pour in the wet ingredients and stir until everything is mixed well. The dough will be thick and doughy. Use greased, or wet hands and press into the greased muffin tin.

Bake 15-20 minutes, until the edges and top are crisp.

Cool before serving. Keep leftovers covered and room temperature.

ENJOY!

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