This recipe is adapted from Pastry Affair - a fabulous blog that will sastify your sweet cravings.
These muffins are quite dense due to the spelt flour but if you prefer a lighter, fluffier muffin you could substitute this for all-purpose flour. I like to use spelt flour in most of my baking as it is richer in many nutrients such as B Vitamins, minerals and protein. It also offers more soluble flour than regular wheat flours.
I bought these flaxseeds from my local Park and Shop for only HKD22! See - superfoods don't have to be expensive!
Before and after grinding the seeds in my trusty Vitamix! Any blender should do the trick though. Or if don't have a blender just buy the pre-ground seeds - just make sure you don't buy the salt roasted variety or you will end up with some very salty muffins....
Adding one freshly brewed espresso to the muffin mix....and of course, one for me ;)
And lastly - stirring in the choco-latey goodness!
I baked these for 22 minutes and they came out just right but timing may differ based on your oven so keep your eye on them around the 18 minute mark.
FLAXSEED CHOCOLATE OAT MUFFINS
(Makes 12 muffins)
1 cup Spelt flour
1/2 cup ground flaxseeds (Note: if you want to ground whole flaxseeds as I did you only need 1/3 cup of whole seeds as they yield 1/2 cup once ground)
1/2 cup whole rolled oats (not instant)
1/3 cup coconut sugar (or substitute with brown sugar)
1 tablespoon espresso (or substitute with the same amount of ground coffee)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup coconut oil
1 cup low fat milk (or substitute with soy or almond milk)
1/4 cup cacao nibs
1/4 cup dark chocolate pieces (you can also omit the cacao nibs and use 1/2 cup dark chocolate pieces)
Preheat oven to 180 degrees C (350 degrees F). Lightly grease muffin pan with butter or oil (I used olive oil).
In a large mixing bowl, mix together the spelt flour, oats, flax, sugar, baking powder, baking soda and salt.
Make a well in the centre and pour in the egg, espresso, coconut oil and milk. Stir together until evenly distributed - the consistency will be lumpy.
Stir in the cacao nibs and chocolate pieces.
Divide the batter evenly into muffin pan, filling them to about 3/4 full. Sprinkle with some whole rolled oats and a bit of extra sugar if desired. Bake for 20 minutes or until a skewer inserted into the centre of the muffin comes out clean.