Flaxseed Fudge Muffins
Wet Ingredients
Protein Almond Butter (1 batch) or any of your favorite nut or seed butter
6 eggs
¾ cup water
Dry Ingredients
6 tablespoons cacao powder
3 tablespoon ground decaf Bulletproof Coffee
¾ cup roughly ground flaxseed
¾ cup xylitol
1 ½ teaspoon gluten free baking powder
Instructions
Preheat oven to 350F and line a 12-count muffin tin with 12 muffin liners.
Add wet ingredients to a bowl and stir until fully combined. Set aside.
Add dry ingredients to a bowl, stir until combined. Add to wet ingredients and mix with a spoon until combined.
Drop spoonfuls of the batter into prepared, lined, muffin tins. You can go about 85% to the top.
Slide the completed muffin tin into preheated oven and bake for 22-24 minutes, or until tops crack and a toothpick inserted comes out clean. These muffins go from goopy to perfect in a matter of moments in the oven. 22 minutes was the perfect time for me.
Remove from the oven, remove (immediately) from the muffin tray and place on a cooling rack.
Slather with Espresso Fudge Protein Almond Butter or coconut oil.