Ingredients
1 1/2 c. high quality semisweet chocolate chips or pieces
1 c. whole wheat flour
1/2 tsp. baking soda
1/2 tsp. kosher or sea salt
1 tsp. pure vanilla
2/3 c. skim milk
1 1/2 c. flaxseed meal
1/2 c. Fructose or other natural sweetner
2 large eggs
Preparation
Preheat oven to 350F
Line muffin cups with foil liners (foil works best but paper liners or spraying is fine).
Melt 1/2 cup of the chocolate pieces in a double boiler (or just a plain bowl set over a pan of simmering water), cool.
Whisk vanilla into skim milk and set aside.
Whisk flour, baking soda and salt together.
Beat flaxseed meal with sweetner and eggs until pale. Add the melted chocolate and stir to incorporate.
Stir in the flour and milk mixtures until combined.
Fold in the remaining 1 cup of chocolate pieces.
Divide batter among the muffin cups and bake until a tester comes out clean, about 20-25 minutes.
*You can use 1 cup of flaxseed meal and 3 tablespoons of coconut oil for a lighter texture
