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Export 12 ingredients for grocery delivery
Preheat oven to 350 degrees.
Line with cupcake liners two-12 capacity muffin tins or grease well with butter or coconut oil.
Make the topping by lightly toasting walnuts, almonds, pumpkin seeds, and coconut flakes on a dry non-stick skillet pan using medium heat. Being sure to mix while toasting. Set aside. To this mixture add the chia seeds.
In a large bowl combine well the golden flax meal, almond flour, sugar substitute, cinnamon powder, baking powder, sea salt, and set aside.
Using an electric mixer beat the eggs, vanilla, water, melted butter, or coconut oil until well combined.
To the wet ingredients add all the dry ingredients. Using an electric mixer stir the batter until it is thick and well combined.
Pour evenly into the prepared muffin tins.
Sprinkle the tops of the muffins with the topping.
Bake at 350 F for 25-30 minutes until lightly brown around the edges and an inserted toothpick comes out clean.
Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.