Recipe for Flaxseed Muffins

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)

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