Chocolate Minute Muffin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 TBSP Butter, unsalted1 Large, Extra Large or Jumbo Egg1/4 Cup Bob's Red Mill Almond Flour2 TBSP Bob's Red Mill Ground Flaxseed Mealpinch of sea salt1 TBSP Dark Cocoa Powder, Unsweetened3 packets of Splenda (or your preferred sweetener)1/4 tsp Rumford Baking Powder1 TBSP Coconut Oil
Melt butter and coconut oil; whisk egg and blend with butter. Add to that all dry ingredients EXCEPT the baking powder. Mix real well and then add the baking powder, mixing one more time.
Put in 4 1/2 inch ramekin.
Microwave for 60 seconds (lower watt microwaves will require longer time - mine is 700 and takes 90 seconds)
I let the muffin sit in the microwave for one minute before opening door. I then immediately invert it out of the ramekin onto parchment paper and allow to cool completely. Or, if you prefer it warm, dive in!
Serving Size: 1 Muffin
Put in 4 1/2 inch ramekin.
Microwave for 60 seconds (lower watt microwaves will require longer time - mine is 700 and takes 90 seconds)
I let the muffin sit in the microwave for one minute before opening door. I then immediately invert it out of the ramekin onto parchment paper and allow to cool completely. Or, if you prefer it warm, dive in!
Serving Size: 1 Muffin
Nutritional Info Amount Per Serving
- Calories: 535.3
- Total Fat: 50.1 g
- Cholesterol: 246.9 mg
- Sodium: 426.5 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 9.0 g
- Protein: 17.4 g
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