I’m pretty much over the cupcake trend.
Sure, they’re cute and can satisfy a cake craving in one bite. You can make different flavors in one batch. You can experiment with different toppings in the same recipe, or try out your new cupcake tin liners, or enjoy a baked dessert in 20 minutes, or …
Okay. I take it back. I still love cupcakes.
Besides, I’m not going to get rid of my cupcake pans just because cupcakes are so last quinquennium. Cupcakes are perfect for testing out new recipes; mistakes are easily forgiven. Unlike this balancing disaster:
At least these mini-cupcakes are delicious, even if they can’t stay upright for more than the time it takes my camera shutter to fire. As I mentioned in this post, I first tried a variation of this gluten-free cupcake last week and knew I had to make a batch right away. Adding ground flax seed makes these cupcakes both rich in healthy omega-3 fats and perfect for this month’s Recipe Redux theme.
No matter the season, a scattering of seeds can jazz up the flavor, texture and nutrition profile of just about any dish. Whether it’s a chilled chia seed pudding or a hearty roasted vegetable salad with a sunflower seed crunch, show us how you sow your favorite seeds in a recipe reflecting the season in your part of the globe.
How does flax seed represent the season? Well, spring and early summer are a time to clear the home of winter clutter. Part of my spring cleaning routine involves getting rid of extra ingredients, either by giving them away or incorporating them into recipes. It was during this process I found four – FOUR – enormous bags of flax seed in our pantry.
Have I ever mentioned Peter buys in bulk?
And so we have gluten-free chocolate flax seed muffins that are the best gluten-free cupcakes I’ve ever had. The ground flax seed adds a richness that pairs well with chocolate. And they’re a snap to make. Recipe adapted from the fantastic Elana’s Pantry.
Gluten-Free Chocolate Flaxseed Cupcakes
Prep Time: 10 minutes
Cook Time: 10-20 minutes
Keywords: bake gluten-free coconut flour chocolate flaxseed
Ingredients (24 mini or 10 regular)
- 3 eggs, lightly beaten
- 1/4 cup olive oil
- 1/2 cup honey
- 1/2 teaspoon baking soda
- 1/4 cup coconut flour
- 1/4 cup cocoa powder
- 1/3 cup flaxseed, ground
- 1/2 cup gluten-free chocolate chips
- Additional flaxseed (optional topping)
Preheat oven to 375 degrees F. Stir together eggs, olive oil, and honey. Whisk in baking soda, then coconut flour. Add cocoa powder and ground flaxseed and mix thoroughly. Stir in chocolate chips.
Prepare muffin pan with cooking spray or muffin cup papers. Spoon batter into muffin pan, filling each cup about 2/3 full. Bake for 8-10 minutes (mini-cupcakes) or 18-20 minutes (regular cupcakes). Remove from oven and allow to cool for 5 minutes. Remove from muffin pan and cool completely on wire rack.
Note: If garnishing with flaxseed, sprinkle on top of each muffin after 5 minutes of baking to prevent flaxseed from sinking into batter.