Moist Chocolate Flax Muffins Recipes

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).

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl. Whisk egg, yogurt, milk, vanilla, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups with cooking spray or line with paper liners.
• Beat sugar, butter, flax seed, vanilla, and eggs together in a bowl with an electric mixer until smooth and creamy.
• Sift flour, salt, and baking soda together in a separate bowl. Mix creamed sugar mixture, 1/2 cup at a time, into the flour mixture until fully incorporated and batter is stiff. Beat bananas into batter with an electric mixer on low. Fold chocolate chips and walnuts into batter; spoon into the prepared muffin cups, filling each cup 3/4 full.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in the tins for 10 minutes before removing to cool completely on a wire rack.