Ingredients:
Dry:
- 2 TBS Ground Golden Flax
- 2 TBS Oat Fiber (From ONS)
- 2 Pkg Sweetener
- 1/2 tsp baking powder
- 1/2 TBS NSA Chocolate Chips (I use the ones from ONS)
Wet:
- 1 TBS Canola Oil
- 1 Egg white
- 1 TBS NSA Mrs. Butterworth’s Syrup
- 1 tsp Vanilla
Directions;
- Mix dry ingredients in a small bowl. Make a well and add wet ingredients. Mix to form a dough. It should be wet but not runny. If it’s too firm (like rolled in a ball) add a bit more egg white (or water, or almond milk…you get the idea).
- Microwave for 60 seconds. Top with 4-5 chocolate chips (saved from the TBS) and continue microwaving for 15-20 seconds.
- Garnish with a few drops of Mrs. B’s Syrup and roll it around the top so it gets glazed.
Mine came out just like cake. Not grainy like a usual flax muffin.
Enjoy!
Tip: It’s best if you use golden flax and grind your own seeds in a coffee grinder. Pre-milled seeds are usually not done fine enough so your cake might have a more grainy texture.
Credit: Stacey Miranda