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.
LEARN TO MAKE IT
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