Moist Chocolate Flax Muffins Recipes

MOST REQUESTED BANANA CHOCOLATE CHIP MUFFINS

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.

HEALTHY CHOCOLATE MORNING MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper liners.
• Whisk chocolate chips, brown sugar, flour, cocoa powder, baking soda, baking powder, and salt together in a bowl. Whisk soy milk, oil, applesauce, eggs, vinegar, and vanilla extract together in a separate bowl; stir into flour mixture until batter is just combined. Spoon batter into prepared muffin cups until each cup is 3/4-full.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.

BREAKFAST FLAXSEED MUFFINS

Steps:

• Preheat the oven to 180c/350F degrees.
• Mix dry ingredients together well.
• Add beaten eggs and melted butter to the dry mixture and mix well. If the mixture is a bit thick, add about 1/4 cup water.
• Fill muffin cases just over half way with the batter.
• Bake for 20 minutes until the tops are golden brown. Cool in the pan for a few minutes, then remove.
• Mix the additional cinnamon and melted butter then dip the tops of the muffin in this mixture (optional)
• Eat and enjoy!

MOIST CHOCOLATE FLAX MUFFINS

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).

MOIST CHOCOLATE MUFFINS

Steps:

• Remember to preheat oven to 175 degrees Celcius before starting.
• In a large/medium bowl mix in the dry ingredients (flour, baking powder, cocoa powder, and salt).
• Melt the butter/margarine with the 2 ounces of chocolate in the microwave in another bowl.
• Should take around 30-40 seconds depending on the type of microwave.
• (Check after 30 seconds and add on the time if not melted).
• When melted, take out the bowl and slowly (becareful to not spill the liquid) blend together the chocolate and butter/margarine until well mixed.
• Make sure no chocolate is left stuck at the bottom of the bowl.
• Set aside and let it cool for 1 minute.
• When cooled, combine the chocolate yogurt into the same bowl and carefully mix them together until the liquid is quick thick.
• If the bowl is not large enough, transfer this mixture to a slight bigger one.
• Afterwards, add in the sugar and mix well.
• Pour this wet mixture into the flour mixture and slowly blend the two together.
• Do not over mix.
• The result should be quick sticky and thick.
• Leave it aside.
• Now in separate bowl, beat the egg whites until it forms soft peaks.
• Fold the egg whites into the flour's thick mixture until well blended.
• But again, don't overmix to let the air escape from the mixture.
• Spoon batter equally into the muffin tins (12).
• Bake for around 20 minutes.
• Check the readiness by poking a toothpick into a muffin nearest you.
• If the center comes out clean then it's done.
• If not, bake for another 5-10 minutes.