I promised… now I deliver. Coconut Carob/ Chocolate Muffin!
Huge thanks to all of you that took my survey. If you missed out… head over there and take it super fast! 🙂
Microwave muffins are all the rage right now. I love them. They are so easy, and so delicious!
After going gluten free, I really missed brownies. So, one night I was experimenting in the kitchen.
I decided to make a microwave muffin, but make it a “midnight snack” muffin. This one reminds me of a moist brownie. One that you can’t really tell is “healthy”. #winner
Plus, this is gluten free, soy free, dairy free, and paleo (I’m pretty sure. I’m not too up on the nuances of the paleo diet.). Boom.
- 1 Tbsp coconut flour
- 3/4 Tbsp carob or 1 Tbsp cocoa
- 1/2 tsp baking powder
- 2 Tbsp egg whites
- 2 Tbsp applesauce
- 2 Tbsp almond milk or water
- In a mug, mix dry and then add in wet.
- Microwave for 1.5 minutes.
This muffin is the perfect size for a night time snack, and with lots of toppings.
Last night I topped it with sunflower butter, banana, and So Delicious Coconut Milk Ice Cream. Best combo yet!
If you are looking for a good breakfast microwave muffin, check out my Protein Buckwheat Muffin.
I apologize for the dark photos. Rainy days aren’t my friend.
Have you tried a microwave muffin?
What are your favorite toppings?