Charcoal Mini Muffins

24 mini muffins

YIELD

20 minutes

PREP TIME

BAKE TIME

40 minutes

TOTAL TIME

Ingredients

2/3 cup dairy free milk
1 T apple cider vinegar
½ cup Anthony’s Goods Almond Flour
1 cup Anthony’s Goods Buckwheat Flour
½ cup Anthony's Goods Culinary Grade Cocoa Powder
1 tsp baking powder
1 tsp Anthony’s Goods Activated Charcoal
2 eggs
½ cup vegetable oil
1 cup Anthony’s Goods Coconut Sugar
¼ tsp almond extract
½ T vanilla extract
½ cup chocolate chunks

Instructions

Preheat oven to 375 degrees.
Add the vinegar to the dairy free milk and let the mixture sit for 5 minutes.  
Add the almond flour, buckwheat flour, coconut sugar, baking powder, & charcoal to a large bowl.
Stir the dry ingredients to combine.
Next, add the apple cider vinegar/milk mixture, eggs, almond extract, vanilla extract, and vegetable oil to the dry ingredients.
Stir the wet ingredients into the dry.
Once combined, fold in the chocolate chunks.
Line a mini muffin pan with mini cupcake liners.
Add the batter to the muffin pan and place the muffin pan in the oven.
Bake the muffins for 12 minutes.
Remove the pan from the oven and allow the muffins to cool.

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