Monday, February 1, 2016
Oven 375°F Yields 6 regular size muffins
Gluten free, sugar free, dairy free option
I don't know if it is the high altitude, my lack of microwave savvy, or what, but the *Muffin in a Mug* recipe from the Trim Healthy Mama book were easy, yet not quite right for us. This is the result after playing with the recipe. It does take a bit longer, but I end up with extra for lunches.
Mix well in mixer bowl:
1 Tbsp butter (or coconut oil to make dairy free)
2 Tbsp coconut oil
3 Tbsp xylitol
15 drops liquid stevia (or equivalent choice of sweetner)
3 Tbsp cocoa powder
6 Tbsp flaxseed meal
3 tbsp water
2 pinches sea salt
1 1/2 Tbsp vanilla
1 1/2 tsp baking powder
2 Tbsp coconut flour
Let rest 1-2 minutes for batter to thicken slightly before filling greased or paper-lined muffin cups. Fill to about 1/4" below top.
Bake at 375° F for about 15 minutes. Muffin should spring back from finger test. If you over-bake muffins they will be dry.
I like to sprinkle a few dark chocolate chips and/or soaked nuts on top before baking.