Chocolate Chia Seed Muffins

Recipe courtesy of: Neon Is My Color

Neon Is My Color made this recipe successfully mixing by hand. But, you’ll end up with a far better result using a heavy-duty blender or food processor. Chia seeds don’t break down unless they are blended well.

Ingredients

• 1 cup water
• 4 tbsp. chia seeds
• 4 whole eggs
• 2 egg whites
• 8 tbsp. butter (one stick)
• 1/2 cup Purely Inspired^® Organic Protein
• 1/2 cup coconut flour
• 1 tsp. baking soda
• 1/4 tsp. sea salt
• 4 tbsp. xylitol, erythitol or sugar substitute of choice
• 2 tbsp. cocoa powder
• 1/2 cup sugar free chocolate chips

Directions

1. In a food processor or large bowl, combine water and chia seeds. Allow to sit for 15 minutes.
2. Blend chia seed gel thoroughly for about 90 seconds or until the seeds are broken down.
3. Add eggs and egg whites and blend for 1 minute.
4. Add softened butter and blend until well incorporated.
5. Add Purely Inspired^® Organic Protein, coconut flour, baking soda, salt, sugar substitute and cocoa powder. Blend until smooth.
6. Add chocolate chips and stir by hand.
7. Divide batter into approximately 18 cupcake molds. If you aren’t using silicone molds, paper liners are highly recommended.
8. Bake at 350° F for 25 minutes or until toothpick comes out clean.
9. Allow to cool about 15 minutes on a rack, then remove from pan. Enjoy while warm or cool further until room temperature. Then refrigerate or freeze for later.

---