Step 1

Preheat oven to 350 degrees.

Step 2

Line with cupcake liners two-12 capacity muffin tins or grease well with butter or coconut oil.

Step 3

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.

Step 4

In a large bowl combine well the golden flax meal, almond flour, sugar substitute, cinnamon powder, baking powder, sea salt, and set aside.

Step 5

Using an electric mixer beat the eggs, vanilla, water, melted butter, or coconut oil until well combined.

Step 6

To the wet ingredients add all the dry ingredients. Using an electric mixer stir the batter until it is thick and well combined.

Step 7

Pour evenly into the prepared muffin tins.

Step 8

Sprinkle the tops of the muffins with the topping.

Step 9

Bake at 350 F for 25-30 minutes until lightly brown around the edges and an inserted toothpick comes out clean.

Step 10

Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.