Chocolate Walnut Flax Muffins

Recipe by Plant Based Mary

  • Time needed: 45
  • Calories per serving: 85
  • Servings: 12
  • Difficulty: 1
  • Rating: no ratings yet

These healthy and delicious little brownie muffins are so good for a breakfast on the go. They are low carb as there is no refined flour in it, thanks to the use of ground flax, and I used Stevia instead of sugar. They taste slightly sweet, but not overly so, and have the texture of a cake like brownie.


• 3/4 cup flax meal
• 1/4 cup almond flour
• 3/4 tsp baking powder
• dash of salt
• 2 T of psyllium husk powder
• 3 T of 100% unsweetened cocoa powder
• 4-5 packets of Splenda (or use your own favorite artificial sweetener)
• 1/2 cup walnut pieces
• 1 cup +- of warm water with 5 drops of pure vanilla extract stirred into it.


Preheat oven to 375 degrees. Mix all ingredients in a bowl, starting with dry ingredients first, then add water and stir well. Then wet hands, remove from bowl and knead the dough for a couple minutes. Return to bowl, cover and let sit for 5 minutes.
Separate dough into 12 even size pieces and place in muffin cup liners. Bake for approx 30 minutes give or take (keep your eye on them). They don't rise a whole lot. Let cool completely (no cheating or they stick to the paper and don't taste as good) , but Enjoy! I found that a small dab (1/4 tsp or so) of your favorite nut butter over the top is excellent! We'll just call that the icing. :) Enjoy!! Each muffin is approx 85 calories and 2 net carbs.

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