Servings – 12 (1 muffin = 1 serving)

This recipe is fine for all stages of the program.

Ingredients:

• 2 cups ground flax
• 2 Tbsp baking powder
• 2 Tbsp sweetener
• 1 Tbsp cocoa
• ½ tsp salt
• 1 Tbsp. vanilla
• 3 eggs
• ¼ cup olive oil or canola oil
• 1 cup almond milk, coconut milk or regular milk (whatever you prefer)
• Can add ground ginger or cinnamon (optional)

Directions:

1. Beat eggs until fluffy until fluffy, add sweetener, vanilla and oil.
2. Put all dry ingredients in another small bowl.
3. Add dry ingredients to wet but only mix enough to combine, do not beat like a cake batter.
4. The quicker you get them in the muffin tins and in the oven, the higher they will rise.
5. Fill muffin tins 3/4 full.
6. Bake 10 minutes at 350°F.

Depending on the stage you are following, you could add a couple of blueberries or sugar free chocolate chips to each muffin – just take a few and push them lightly into the batter before cooking.

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