Gluten Free Mini Muffin Brownies

Ingredients

1 - 2 cups gluten-free oatmeal
¾ tsp baking soda
½ tsp espresso powder
¾ cup unsalted butter
1 cups sugar
1 cup cocoa powder
1 tsp salt
1 Tbsp vanilla extract

3 tbsp of flaxseed Meal Mixed with 9 tbsp of Water
1 cup chocolate chips

Instructions
Preheat the oven to 350 F, and lightly grease a mini muffin pan.
In a food processor or blender, grind the oatmeal to a fine powder. Measure out 2 cups oat flour, and combine with the baking soda and espresso powder. Set aside.
In a saucepan over medium-low heat, melt the butter.
Once melted, add the sugar and cook for another minute.
Remove from heat and add the cocoa and salt. Stir to combine.
Add the vanilla, and then the flaxseed meal mixture. Whisk fully so that the mixture is smooth and glossy.

Bake for 20 to 25 minutes or stick a tooth pick in muffin to make sure they are done