Name: Gluten-Free Flaxseed Fudge Muffins with Coffee (Keto and Paleo Options)
Prep time: 10 min
Cook time: 24 min
Total time: 49 min
Yield: 12
Cuisine: American
Ingredients: 1 1/2 cup of your favorite nut or seed butter; 6 eggs; 3/4 cup water; 6 tablespoons cacao powder; 3 tablespoons ground coffee (I use ground decaf Bulletproof Coffee) (see notes); 3/4 cup roughly-ground flaxseed (see notes); 3/4 cup xylitol or another sweetener of choice (such as coconut sugar; see notes); 1 1/2 teaspoons baking powder

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For Day 12 of March Muffin Madness, our recipe is Gluten-Free Flaxseed Fudge Muffins with Coffee (with keto and paleo options).

Fudge-tastic muffins? Yum. You’ll want all the details as well as your own muffin!

Now back to these fabulous flourless Gluten-Free Flaxseed Fudge Muffins with Coffee! The ones shown are made with a special espresso fudge butter but any nut butter or seed butter will work in this recipe.

Gluten-Free Flaxseed Fudge Muffins with Coffee (Paleo and Keto options) Recipe

These flourless, fluffy, grain-free muffins are made with ground flaxseed, nut butter (or seed butter), and coffee—to name just a few of the most important ingredients! Even without refined sugar or grains, these muffins are fudgy and delicious.

They are also naturally high in fiber, low in carbohydrates, and keto or paleo (depending on which sweetener you use).

Yield: 12 muffins

Gluten-Free Flaxseed Fudge Muffins with Coffee (Keto and Paleo Options)

These flourless, fluffy, grain-free muffins are made with ground flaxseed, nut butter (or seed butter), and coffee. Even without refined sugar or grains, these muffins are fudgy and delicious. They can be either paleo or keto depending on which sweetener you use.

Prep Time 10 minutes

Cook Time 24 minutes

Additional Time 15 minutes

Total Time 49 minutes

Ingredients

Wet Ingredients

1 1/2 cup of your favorite nut or seed butter
6 eggs
3/4 cup water

Dry Ingredients

6 tablespoons cacao powder
3 tablespoons ground coffee (I use ground decaf Bulletproof Coffee) (see notes)
3/4 cup roughly-ground flaxseed (see notes)
3/4 cup xylitol or another sweetener of choice (such as coconut sugar; see notes)
1 1/2 teaspoons baking powder

Instructions

Preheat oven to 350F and line a 12-count muffin tin with 12 unbleached muffin liners.
Add wet ingredients to a bowl and stir until fully combined. Set aside.
Add dry ingredients to a bowl, stir until combined. Add to wet ingredients and mix with a spoon until combined.
Drop spoonfuls of the batter into prepared, lined, muffin tins. You can go about 85% to the top.
Slide the completed muffin tin into oven and bake for 22 to 24 minutes, or until the tops crack and a toothpick inserted comes out clean. These muffins go from goopy to perfect in a matter of moments in the oven. A baking time of 22 minutes was the perfect time for me.
Remove from the oven, remove (immediately) from the muffin tray, and place on a cooling rack.
Slather with coconut oil or your favorite almond butter.

Notes

Eggs: I have not tried to make this recipe egg free; however I do think it’s possible. Perhaps starting with replacing the eggs with homemade flax egg is a good starting point. One egg equals one tablespoon of finely ground flaxseed combined with 3 tablespoons of warm water. (Shirley here: When using ready-made ground flaxseed, I always use boiling water as simply using warm water doesn’t create usable flax gel eggs for me.) Allow the flax gel eggs to sit for 3 minutes before using in the recipe.

Roughly ground flaxseed: It’s absolutely imperative that you use roughly-ground flaxseed for this recipe. It will not work with finely ground flaxseed. I grind my own flax using my spice grinder. If you find ready-made flaxseed that is roughly ground, you can use that.

Ground Coffee: If you are sensitive to, or do not want to use coffee in this recipe, feel free to omit it. I used ground Bulletproof Decaf Coffee.

Xylitol: if xylitol has hurt your stomach in the past, it’s likely that you were using corn-based xylitol. I use birch-sourced xylitol that is non-GMO and personally, I’ve never had a problem with it. (Shirley here: Xylitol is extremely toxic to dogs. Please keep it and anything made using it away from your dogs.) If you don’t want to use xylitol for this recipe, coconut sugar will work well, too. However, using coconut sugar will increase the carb count of this recipe.

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Large (Regular-Sized) Muffin Cups (60-count, 3-pack) made from unbleached parchment paper without chemicals. They are completely non-stick. I love using them!

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