Place all of the needed containers on a large counter top. Thinly Chop the Chocolate bar until you are left with only small chunks ( the size of a pea or smaller) Going down the list of ingredients add one item a time to all containers before moving to the next ingredient. I prefer to make 40-60 muffins at a time. I’ve never had an issue with them going bad as long as I’ve used the correct containers. When you’re ready to cook them you will add 2 oz of water (1/4 cup) and cook in the microwave for 1-1.5 minutes. You are then ready to enjoy! Below you’ll find amazon link’s to each ingredient. The last time I added it all up it cost about 1.75 to make each one.
If you try this recipe please make sure to tag me and let me know how you liked it! @audrafit
- 10 gram, Gluten Free Whole Grain Oat Flour (Bob’s)
- 1 T, Hershey’s Cocoa Natural Unsweetened Powder
- 0.05 tsp, Pure Sea Salt – Fine Grain
- 0.05 teaspoon, Pure Baking Soda
- 0.05 tsp(s), Cornstarch
- 0.05 tsp, Clabber Gir Baking Powder
- 0.05 tsp(s), Xanthan Gum
- 1 Tbsp, Splenda Sweetener Baking
- 5 gram, Coconut oil powder (Quest)
- 1 teaspoon, Organic Turbinado Raw Cane Sugar (Wholesome)
- 10.00 g, Dark Chocolate 85% (Lindt)
- 1 Scoops (64 cc), Pea Protein Powder (Naked Pea)
- 0.25 scoop, Cellucor Whey Protein Chocolate
- 1 Tsp, Organic Powdered Chocolate Peanut Butter (Betty Lou’s)
Other items you’ll need
