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Simple Mills Almond Flour Mix Chocolate Muffin & Cake - 10.4 Oz

Simple Mills Almond Flour Mix Chocolate Muffin & Cake - 10.4 Oz

Baking Mix, Almond Flour, Chocolate Muffin & Cake

Certified gluten-free. Corn free. Grain free. Paleo-friendly. Non GMO Project verified. nongmoproject.org. Only whole food ingredients. Nothing artificial, ever. Be your brightest. Feel what good food can do. Food has the power to transform how you feel. To help you live your fullest life. At Simple Mills, we're passionate about harnessing that power. We select only simple, whole food ingredients, and nothing artificial ever. We're raising the bar. Raising expectations that food can be both delicious and nourishing, so you can thrive. - Katlin & the Simple Mills Team. Plant based. Simplemills.com. Get wellness tips and recipes (at)simplemills. You'll also love our cookies; bars; crackers. Find in a near store near you at Simplemills.com. Be friendly to the planet, please recycle.
Nutrition Facts

Serving Size: 1each
Servings Per Container: 12
Calories Amount Per Serving
110
% Daily Value
Calories From Fat Amount Per serving 0
Total Fat Amount Per serving 5g 6%
Saturated Fat Amount Per serving 0.5g 3%
Trans Fat Amount Per serving 0g
Polyunsaturated Fat Amount Per serving (-)
Monounsaturated Fat Amount Per serving (-)
Cholesterol Amount Per serving 0mg 0%
Sodium Amount Per serving 200mg 9%
Potassium Amount Per serving 149mg 4%
Total Carbohydrate Amount Per serving 14g 5%
Dietary Fiber Amount Per serving 3g 11%
Sugars Amount Per serving (-)
Protein Amount Per serving 3g 2%
Vitamin A (-)
Vitamin C (-)
Calcium 4%
Iron 6%
Almond Flour, Organic Coconut Sugar, Cocoa, Arrowroot, Organic Coconut Flour, Baking Soda, Sea Salt.
Product Attributes
Kosher
Gluten Free
Warning Contains: Contains: almonds, coconut. Please don't eat raw batter.
Directions What You'll Need: 3 eggs; 1/3 cup oil; 2/3 cup water; 1 tbsp vanilla. Muffins: Makes 12 Muffins: Heat oven to 350 degrees F for light colored metal pan or 325 degrees F for a dark pan. Whisk eggs, water, oil, and vanilla in a large bowl. Add mix; whisk until well blended. Spoon batter evenly into 12 lightly greased or paper-lined muffin cups. Bake 15-20 minutes or until center of muffins bounce back when pressed and toothpick comes out with few crumbs. If using liners, cool completely before eating to prevent muffins from sticking to paper. Cool completely before frosting. If using a dark pan, bake 3-5 minutes longer. Cake: Makes One 8 Inches Round Cake: Heat oven to 350 degrees F for light colored metal or glass pan or 325 degrees F for a dark pan. Grease 8-inch round cake pan well. Whisk eggs, water, oil, and vanilla in a large bowl. Add mix; whisk until well blended. Pour batter into pan. Bake cake 32-37 minutes or until center of cake bounces back when pressed and toothpick comes out with few crumbs. Cool 10 minutes (If using a dark pan, bake 3-5 minutes longer). Loosen from sides of pan. Invert on wire rack; tap sharply on bottom of cake pan to release cake. Gently remove pan; cool completely before frosting. Mix it up! Craving something fruity? After frosting, pile cake or cupcakes high with raspberries (or berry of your choice). Save for Another Day: Our mixes don't contain any preservatives, so once made, store your treats in the fridge or freezer.

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