I whisked together 2 large eggs, 1/2 cup water (can substitute lowfat milk), 3 tablespoons of grapeseed oil, and 2 teaspoons of pure vanilla extract before adding the baking mix. The box says that the mix makes 12 muffins, but with the muffin scoop I used, I only ended up with 10. I baked them for 15 minutes in a 350 degree oven in a muffin pan that I greased with a little bit of butter. I let them sit for a couple of minutes before serving them.
The mix contains almond flour, organic coconut sugar, cocoa, arrowroot powder, organic coconut flour, baking soda, and sea salt. It is gluten free, dairy free, soy free, grain free, non-GMO, paleo-friendly, and low carb.
I did not think I would like this mix, because I do not like coconut, but I could not taste it at all. I use coconut sugar at home, but I have passed this mix by many times because of the coconut flour. I only bought it because my daughters love chocolate muffins, and I don't always have the motivation to make them from scratch. I froze all the leftovers, so we have a few easy breakfasts for the school week.
The muffins had an incredibly rich chocolate taste, but were not overly sweet. As far as texture goes, they were nice and light, and I think they would make an incredible cupcake with some of my homemade chocolate frosting.
The muffins I made this morning were only 120 calories, and my daughters each ate one with some strawberries and bananas. They said they liked the Simple Mills chocolate muffins as much as the ones I make from scratch, which makes me happy, because this mix is a big time saver.
I purchased Simple Mills Chocolate Muffin & Cake Mix from the Whole Foods in Winter Park. I have also seen their mixes locally at The Fresh Market. You can view Simple Mills store locator here.
April 10, 2016 Update
This morning, I made chocolate donuts with Simple Mills Chocolate Muffin & Cake Mix. I whisked together 2 large eggs, 1/4 cup of water, 1/4 cup of whole milk, 3 tablespoons of grapeseed oil, 2 teaspoons of pure vanilla extract, and 1/8 teaspoon (pinch) of nutmeg before adding the baking mix. I was able to make 20 donuts in my Babycakes Donut Maker. Each batch took just 3 minutes to cook.
When the donuts cooled, I dipped them in a glaze I made with 1 cup (115 grams) of powdered sugar, a heaping tablespoon of Dutch process cocoa powder, and 2 tablespoons of half & half. After stirring the glaze, I add more half & half until it pours easily off the spoon. My whole family liked the donuts, and my daughters loved dipping banana and strawberry slices in the leftover glaze.
A big thank you to blog reader Melissa from Being Celiac, who inspired me to make these donuts, when she sent me a picture of the beautiful pumpkin donuts she made with Simple Mills Pumpkin Muffin Mix.
Update - I suggest using two boxes of chocolate muffin mix when making donuts, because the leftovers freeze really well. The night before you want to eat the donuts, put them in the fridge, and eat them cold in the morning. They are amazing!
You can read my review of Simple Mills Banana Muffin Mix here.
What are your favorite Simple Mills products?
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