3 tablespoons ground flaxseeds (grind in the coffee grinder until fluffy)
1 TBS Organic cacao powder or 1 TBS cocoa powder
1 TBS coconut oil (Tiana brand coconut butter is unscented) plus extra for greasing
1 egg (free range organic is recommended for high Omega 3 content)
1/4 teaspoon baking powder
1/2 teaspoon vanilla essence
1 TBS water
1-2 TBS Stevia (Truvia or supermarket own) or Green Unprocessed Stevia and honey
This equals one batch. Double up, depending on your muffin tray. I recommend silicon, not metallic.
Mix together the ground flaxseeds, cocoa powder, baking powder, vanilla essence in a bowl with a whisk. Add the melted coconut oil. Beat in the egg and add the water until blended. You may add pecans to give your muffins a crunch.
Grease a mini muffin tray (Lakeland do a very good stable one) and pour in mixture.
Put in the oven at a temperature of 180 degrees C for approximately 15-20 minutes.
Test with a wooden skewer, and if it comes out dry, they are ready.
You can replace the cocoa powder with fresh or frozen blueberries. ENJOY!
(Photo on Healthyolivia Instagram page)