Brunch

Coconut Cacao Muffin/Cake Mix is for Dessert.

Coconut Cacao Muffin/Cake Mix takes 15 minutes to prepare.

Coconut Cacao Muffin/Cake Mix takes 30 minutes to cook.

Coconut Cacao Muffin/Cake Mix makes 1 servings.

The ingredients for Coconut Cacao Muffin/Cake Mix are:

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

Here is how you make Coconut Cacao Muffin/Cake Mix:

350 Degrees FahrenheitMix dry ingredients in a small bowlIn 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 minMuffin Pans - 25-30 minServing Size: Makes 10 Muffins Regular SizeNumber of Servings: 1Recipe submitted by SparkPeople user NATINATURE.

The nutritional information for Coconut Cacao Muffin/Cake Mix is:

• Servings Per Recipe: 1
• 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

The dietary needs meet for Coconut Cacao Muffin/Cake Mix is Lactose Free