These are absolutely delicious, gluten and dairy free and depending on which sweetener you choose, very low sugar as well.
3 packages YoungevityBeyond Hot Chocolate*
1 tsp. Ceylon cinnamon (optional)
pinch of natural unprocessed salt
3/4 cup almond flour (you can use all almond flour or all GF Blend - I like the texture better when I combine)
1/4 cup any gluten free flour or flour blend you like - I used Bob's Red Mill All Purose Gluten Free Baking Flour
3/4 cup softened pasture butter
1 teaspoon aluminum free baking powder
1/4 cup milk (I used Cashew Milk - almond, coconut or organic cows milk are all fine)
1/2 cup coconut sugar (or organic sugar - I used Lakanto to keep the sugar content really low)
Beat butter until very creamy; add sweetener of your choice and beat until well combined and creamy; add eggs and beat until combined; add dry ingredients (flour, baking powder, pinch of salt, cinnamon) and mix until combined; now add in the milk and 3 packets of hot chocolate and combined until well mixed.
With a small ice cream scoop fill 24 mini muffin wells with the mixture. Put your muffin pans on baking sheets - the large amount of butter may drip as it melts and bakes into the muffins (I know this from personal experience!)
Bake at 350 for 20 minutes. Cool thoroughly and enjoy!!
*Not only will you get very low sugar content and a delicious chocolatey flavor from the organic cocoa, but you also get the heath-enhancing, herbal benefits of Reishi mushroom extract. Delicious AND healthy! A winning-combination.