Coconut Cacao Muffin/Cake Mix
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
7 oz Almond Breeze Almond Milk, Original, refrigerated 2 serving Bob's Red Mill Almond Flour - per 1/4 Cup 24 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT) 6 1tsp Coconut Oil 10 gram Cacao Powder 3 large Egg, fresh, whole, raw 26 gram(s) Bob's Red Mill - Chia seeds - 1Tbsp=13g 3 tsp Sugar in the Raw (Turbinado Sugar) 1 TBSP Baking Powder
350 Degrees Fahrenheit
Mix dry ingredients in a small bowl
In a separate/larger bowl mix all wet ingredients.
*** If your coconut oil is solid melt 15 seconds or until completely melted.
Pour dry ingredients into the larger bowl.
Mix until homogeneous.
Grease baking sheet, muffin pans with coconut oil and bake until golden.
Baking Sheet - 40-50 min
Muffin Pans - 25-30 min
Serving Size: Makes 10 Muffins Regular Size
Number of Servings: 1
Recipe submitted by SparkPeople user NATINATURE.
Mix dry ingredients in a small bowl
In a separate/larger bowl mix all wet ingredients.
*** If your coconut oil is solid melt 15 seconds or until completely melted.
Pour dry ingredients into the larger bowl.
Mix until homogeneous.
Grease baking sheet, muffin pans with coconut oil and bake until golden.
Baking Sheet - 40-50 min
Muffin Pans - 25-30 min
Serving Size: Makes 10 Muffins Regular Size
Number of Servings: 1
Recipe submitted by SparkPeople user NATINATURE.
Nutritional Info Amount Per Serving
- Calories: 1,746.2
- Total Fat: 98.6 g
- Cholesterol: 558.0 mg
- Sodium: 344.3 mg
- Total Carbs: 168.2 g
- Dietary Fiber: 92.9 g
- Protein: 63.8 g
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