Measure and grind flax seed until it has flour consistency.
Measure and grind almonds.
Crack and separate the eggs. Start with egg whites.
Beat egg whites until hard peaks form.
Beat yolks until they get light yellowish color.
Put a spoonful of unsweetened cocoa powder, stevia and vanilla extract with the egg yolks and mix until incorporates well.
Mix the rest of the dry ingredients ( flax seed flour, ground almond and baking powder) in a bowl.
Pour dry ingredients and coconut milk in with the cocoa-yolks mixture alternating between the dry and liquid. Mix carefully
Finally fold egg whites really carefully in with the batter. Try not to break egg whites as it gives the muffins the foamy texture.
Pour batter into the cupcake holders and if there are some ground almond in the cupboard don't hold back!
Pop it in the preheated 356°F / 180°C oven for 25 minutes.
Check it after 20 minutes (depending on the oven it could be ready earlier or later.) Use a needle or fork to stick it into the muffin. If needle comes out clean the muffin is baked. If there is some batter on it put tray back for another 5-10 minutes.
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