Ingredients:
° 3/4 cup flour (i used 2/4 whole brown and 1/4 white all purpose tho I'll try all whole grain next)
° 1/4 cup ground flax (sub 1/4 cup flour when i run out)
° 1/2 tsp baking powder
° 1/2 cup and 2tbsp cocoa powder (divided i finally understand why this is written in a recipe yay!)
° 1/2 stick unsalted butter (I'll sub Cheys mct or coconut oil next time)
° 1/4 cup mct oil (Chey's rx so use canola or vegetable oil or coconut oil)
° 1/4 cup apple sauce (oil substitute equal part)
° 1/2 tsp salt
° 3 eggs
° 1 tsp vanilla
° 2 tbsp honey
° 1/2 cup sugar (will try agave honey next)
° 3 tbsp nutella or caramel or fruit preserves or pb (Filling yay so many options! Remember fillings bake at different temps so research if you don't like trial and error baking)
Preheat to 350°. Oil a 6 cup muffin tin or if using smaller cup pan adjust baking time 🕙 lower for smaller cakes.
Combine flour, flax, 1/2 cup cocoa, baking powder and salt. Stir with a fork to mix a bit.
Melt butter and combine honey, and remaining cocoa powder stir well (sub oil for butter) This is chocolate! Taste it
In a separate bowl beat eggs, sugar, vanilla, applesauce, and oil Together for 2 minutes. Add in the chocolate and I mixed by hand with a spoon at this point. Stir in the flour powder mix and stir until combined well (dont over mix brownie batter ya'll)
Fill your muffin tins (well greased!) with a spoon or spoon and a half of batter. Then spoon in a half tbsp of filling and spoon in batter to cover filling. I used Nutella for my first attempt because I was lazy and didn't want to make filling. I will use berry preserve or the fresh blueberries I just got.
Bake for 25 minutes at 350 for a 6-1 cup muffin tin. They pop right out of the tin! Enjoy
