Almonds, Organic Coconut Nectar, Unsweetened Cocoa, Arrowroot Powder, Flax Meal, Baking Soda, Celtic Sea Salt.
Almond flour chocolate muffin & cupcake mix. Makes 9 muffins or 36 mini muffins. You'll need: 1 egg* (substitute information below). 1/2 cup of water. 1 tbsp of oil (coconut oil works well). Optional: 1 tsp of gluten free vanilla. For cupcakes: 1/4 cup of coconut nectar or stevia to taste. Directions: 1. Preheat oven to 350 degrees F. 2. Combine baking mix, egg, water, oil, and optional vanilla. 3. For cupcakes, add optional sweetener. 4. Stir mix until a batter is formed. 5. Spoon mix into a greased muffin tin or a muffin tin lined with muffin cups; fill each well approximately 3/4 full with batter. 6. Place in the oven and bake (20 minutes for muffins, 12 minutes for mini muffins) or until a toothpick comes out clean. 7. Let cool for before removing muffins from baking tin. 8. For cupcakes, top with your favorite healthy frosting or see our website for suggestions! Store in a cool, dry place.
Always refer to the actual package for the most accurate information