Flaxseed Fudge Muffins

Wet Ingredients


1 ½ cup Expresso Fudge 

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 


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.