I whisked together 2 large eggs, 1 cup of lowfat plan kefir, and 2 tablespoons of grapeseed oil before adding the baking mix. You can use 1 cup of water instead of kefir, but on the box, it suggested kefir for etra moist muffins, so I decided to give it a try, since I had some in the house. I also added 2.7 ounces of chopped Mexican chocolate, which I stirred in after combining all the other ingredients. 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 25 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. Next time, I will check the muffins after 20 minutes to see if they are done, because I thought they could have been cooked a little less.
The mix contains almond flour, banana, organic coconut sugar, 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 used Taza cinnamon Mexican chocolate discs, which I purchased at Whole Foods. They are gluten free, dairy free, soy free, vegan, organic, and non-GMO.
My husband and I really liked the banana muffins, but my daughters prefer Simple Mills Chocolate Muffin Mix, which you can read about here. I froze all the leftovers, and defrosted them for a minute in the microwave when we were ready to eat them, which makes for a quick and easy breakfast. Next time, I might add one mashed banana to the mix for added banana flavor.
I look forward to trying Simple Mills Pumpkin Muffin Mix next, because it was highly recommended by one of my blog readers, who likes to eat her pumpkin muffins with a cream cheese frosting.
Locally, Simple Mills muffin mixes are available at Whole Foods and The Fresh Market. You can view Simple Mills store locator here.
What are your favorite Simple Mills products?
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