For some time I’ve been indulging in the most delicious chocolate muffins for breakfast. I never particularly liked breakfast, but since it is considered the most important meal of the day and I get weak and shaky if I don’t eat until noon, these are my go-to breakfast food.
Being on a gluten and dairy-free diet, it can be challenging to find something you really like. Either the taste is off or the texture is bad but when I tried these mini muffins my taste buds thanked me. They’re made of mostly flax seeds, but the amazing thing is that they just taste so chocolate-y and feel so moist. They’re rich in flavor and I have come to really love the texture. It’s more grainy than most gluten-free muffins I’ve tried, but that just makes it taste even more like the coveted middle brownie we always fought over growing up. I’ve had others try them who eat gluten and dairy and they also enjoyed them and said only the texture was different to them, but it definitely wasn’t a deterrent because they reached for more.
Ground Flax Seeds, Evaporated Cane Juice, Frozen Egg Whites, Expeller Pressed Safflower Oil, Cocoa Powder, Tapioca Flour, Water, Natural Vanilla Extract, Sea Salt, and Aluminum-Free Baking Powder.
Each muffin has 720 mg of Omega 3, 2 grams of fiber and 2 grams of protein per serving.
For those who have dietary restrictions, these are a great substitute for gluten and dairy-laden goodies. They make a great dessert or snack as well. Check out these mini muffins on the Flax4Life website to learn more and order. If you have additional allergies and want to try making these at home with some substitutions I think they would still turn out awesome!
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