Chocolate Cake-y Muffins (Simple Mills)
THESE Chocolate Cake-y Muffins are a serious game changer.
Lately I have been on a muffin kick (you probably already know this if you follow me on Instagram). I love having one mid-morning or afternoon with a smear of nut butter or my superfood jam. If you make a tray on Sunday, you are easily set for most of the week for some delicious (and healthy) snack-age.
Many of you ask if my recipes are gluten free and for the most part they can be made gluten free. I personally am not gluten free nor do I buy into the whole health craze surrounding it. If you have a gluten sensitivity or celiac, then yes of course stay away from gluten and you will absolutely LOVE what I am about to tell you.
Simple Mills (one of my new favorite products) is free of refined sugar, high-glycemic flours, gluten, or genetically-modified ingredients – now that’s winning! They offer a variety of mixes such as: cookies, breads, muffins, pizza dough and more.
I was fortunate enough to receive their Chocolate Muffin & Cake mix to bake. The ingredients were simple (no pun intended): almonds, organic coconut sugar, arrowroot powder, cocoa, organic coconut flour, baking soda and sea salt. You can pronounce and recognize every ingredient in their mix – amazing!
The baking instructions were easily listed on the back for muffins, cake and cupcakes. I went with the muffins recipe where you needed 2 eggs, 3 tablespoons oil (I used coconut oil) and 1/2 cup of water. Mixed everything together in a bowl. Pour over my non-stick muffin tray (no liners necessary) and popped them in the oven for about 18 minutes until my tooth pick came out clean.
They were so moist, cake-y and all around delicious. I also smeared some peanut butter on top to make it more like a cupcake. They whole tray lasted 2 days on our apartment but you can keep them in an airtight container in the fridge for about a week.
Huge thank you to Simple Mills for my new go-to mix!