Double Chocolate Flax Seed Muffins

I'm still crazy about muffins, in case you wondered. I think it's the fact that cupcakes are made in the same form--whatever it is, I can get away with a lot of things in a muffin. Healthiness and yumminess collide in a way that make both momma and kiddos very happy.
For past muffin-craziness check out these:
Applesauce Muffins
A Week of Muffins
Muffin-a-day Update
Cinnamon Yogurt Muffins
If you search "muffins" down at the bottom of Of Such is the Kingdom, you'll come up with 8 (yes, 8) pages worth of posts. There's solid proof that I'm certifiable when it comes to this snack/breakfast/anytime food!

These are the latest muffin addition to our household.

I know. They look sinfully delicious. They taste the same way, but want to know a secret? They are healthy! Craziness. Their only drawback is that they don't keep very well, but I'm working on that. I'll let you know what I figure out.

Double Chocolate Flax Seed Muffins (find the original recipe HERE)

• 1 cup whole wheat flour
• 3/4 cup ground flax seed
• 1/2 cup quick-cooking oats
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 cup cocoa powder
• 1 tablespoon ground cinnamon
• 1/2 cup chocolate chips
• 1 cup milk or buttermilk
• 3/4 cup pumpkin puree or applesauce
• 1 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract

1. Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
2. Combine flour, flax seed, oats, baking soda, baking powder, cocoa powder, cinnamon, and chocolate chips in a large bowl. In another bowl, beat the milk, pumpkin/applesauce, brown sugar, egg, and vanilla until smooth. Gently stir the wet ingredients into the dry, mixing just until combined. Spoon equal amounts of batter into muffin cups.
3. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 30 minutes.

 {linked}

{Beauty and Bedlam}

{Slightly Indulgent Tuesday}