- 2 tablespoons ground flaxseed
- 6 tablespoons water
- 1 cup almond flour
- ½ cup coconut sugar
- ¼ teaspoon salt
- 1/3 cup coconut oil
- 1 tablespoon molasses
- 1 cup chopped pecans
- ½ cup mini chocolate chips
- Preheat the oven to 325 F.
- Mix the ground flaxseed with 6 tablespoons of water. Stir and set aside.
- Combine the flour and sugar in a large bowl with ¼ teaspoon salt.
- Add the flaxseed mixture to the dry ingredients along with the oil and molasses.
- Stir the pecans and chocolate chips into the muffin batter.
- Line a muffin pan with paper liners and fill 9 of the muffin cups with the batter.
- Bake the muffins for 25 minutes.
- Remove muffins from the pan and cool on a wire rack for 15 minutes before serving.