Recipe share: Chocolate oatmeal flaxseed muffins

7:46 PM


Remember how I use to bake like everyday? And then somewhere along the way I became a mom and my recipes shares for delicious baked good turned into menu plans? Well, I don't know what has happened this past week or so, but it's like something turned that baking switch back on, and boy oh boy, it's really on. I've been at it like crazy, even with 90 degree weather almost everyday.

I made this muffin four, yes, FOUR times last week! Really? And then I made a lemon olive oil cake. And right now, lacy oatmeal cookies. It's a good thing we've been sharing these goods. But if I turn into a ball of pudge, you'll know why.

Good news is these muffins are actually pretty healthy. Low in sugar (for a muffin) and dairy free. They also hold you with all the grains. I didn't feel bad about eating them at all. The cookies in the oven on the other hand…

Ok, here we are, chocolate oatmeal flaxseed muffins…don't skip the espresso! Chocolately, filling, and just a tad sweet. Perfect for your morning coffee. Serve as is, warmed with butter, a little dab of peanut butter, or a drizzle of maple syrup if you  think you *need* more sugar (but you don't). ;)

Can you imagine throwing in a little coconut? I haven't yet, but I'm tempted. If you do, maybe up the oil just a tad to keep your muffin moist.

Chocolate Oatmeal Flaxseed Muffins
Yield: 1 dozen muffins
1 cup whole wheat flour
1/2 cup ground flax meal
1/2 cup old fashion or rolled oats
1/3 cup brown sugar, packed
1 teaspoon espresso powder
2 teaspoons unsweetened cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/4 cup coconut oil
1 cup unsweetened dairy free milk of choice
1/2 cup dark chocolate chunks
Method: 
Preheat oven to 350 degrees F. Grease a muffin tin or line with baking cups.
In a large mixing bowl or kitchen aid, whisk together the flour, flax meal, oats, brown sugar, espresso powder, baking powder, baking soda, and salt. Add the egg, oil, and your milk of choice, mixing until the batter is evenly incorporated. Stir in the chocolate chunks.
Divide batter evenly between baking cups, filling each 3/4 full. Sprinkle a few oats on top. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

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