Actually Tasty Flaxseed Muffins

Butter an 8*8 glass baking dish and preheat oven to 375˚. 

Mix: 

1 cup ground flaxseed or flaxseed meal (store it in refrigerator, and if it smells funky, toss it)

1/4 cup organic coconut sugar

4 teaspoons baking powder

4 teaspoons cinnamon

1 Tablespoon cacao powder

1/4 cup cocoa nibs

Stir the dry ingredients. 

Add: 

1/4 cup olive or macadamia nut oil

4 eggs, beaten in a separate bowl, so as to not cause problems with your recipe

1  1/2 teaspoons vanilla

Beat with a fork.  May need to scrape the edges to finish mixing. 

It coagulates quickly, so don't get distracted.  Scrape into the 8*8 glass baking dish, and wiggle the dish to spread it evenly.  

Bake at 375˚ for 13-14 minutes.   Cool a bit, enjoy, and store the remainder, covered, in the fridge for up to 3 days.   4 servings.