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Simple Mills Gluten Free Almond Flour Mix Chocolate Muffin & Cake -- 10.4 oz

Simple Mills Gluten Free Almond Flour Mix Chocolate Muffin & Cake
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Simple Mills Gluten Free Almond Flour Mix Chocolate Muffin & Cake -- 10.4 oz

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Simple Mills Gluten Free Almond Flour Mix Chocolate Muffin & Cake Description

  • We've Got A Simple Mills New Look!
  • Only 8g Of Sugar Per Serving
  • 5g Protein Per Serving as Prepared
  • Ingredients You'll Fall In Love With
  • Gluten Free
  • Non-GMO Project Verified
  • Paleo Friendly
  • Dairy, and Soy Free
  • Kosher

Simple Mills enriches lives and bodies through simple, delicious, real food. We strive to make healthful choices easy by offering food that tastes great in the moment and nourishes your body for the long-term. We believe in clean, nutritious food for a better life - it's that simple.


Katlin A. Smith


Makes 12 muffins

You'll Need:

2 eggs

1/2 cup of water

3 tbsp of oil

2 tsp of  vanilla



  1. Preheat oven to 350°F.
  2. Whisk egg, water, oil and  vanilla in  a large bowl. Add baking mix; whisk until well blended.
  3. Spoon batter into 12 lightly greased or paper-lined muffin cups, filling each 2/3 full. 
  4. Bake 15 - 20 minutes or until a toothpick comes out clean. If using papers liners, cool completely before eating to prevent muffins from sticking to paper.
Free Of
GMOs, corn, dairy, gluten, grain, preservatives, soy, wheat.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1 Muffin (25 g)
Servings per Container: 12
Amount Per Serving% Daily Value
   Calories from Fat45
Total Fat5 g8%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium240 mg10%
Total Carbohydrate14 g5%
   Dietary Fiber2 g8%
   Sugar8 g
Protein3 g6%
Vitamin A0%
Vitamin C0%
Vitamin E10%
Other Ingredients: Almond flour, organic coconut sugar, arrowroot, organic coconut flour, baking soda, sea salt.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Chocolate Cupcakes with Sunflower Butter Cups

Cookies won’t cut it. Candies aren’t quite dandy enough. On certain occasions, a craving just rages for chocolate cake. Sink your sweet tooth into these moist cupcakes and quench the desire a bit more healthfully. Topped with simple sunflower butter cups, and incorporating a gluten-free muffin mix, this recipe ticks boxes that add up to good-for-you gourmet. In under a sweet-smelling hour, your craving is satisfied wholesomely!Gluten Free Chocolate Cupcakes with Sunflower Butter Cups on White Plate |  

Chocolate Cupcakes with Sunflower Butter Cups

Chocolate Cupcakes

  • 1 pkg. Simple Mills Chocolate Muffin & Cake Baking Mix
  • 3 organic eggs
  • 1/3 cup Nutiva Coconut Oil with Non-Dairy Butter Flavor
  • 1 Tbsp. vanilla extract
  • 2/3 cup water

Mini Chocolate Sunflower Butter Cups

  • 1/2 cup dark chocolate chips
  • 6 tsp. SunButter Sunflower Butter
  • 6 mini paper cups


  • 1 pkg. Miss Jones Organic Gluten-Free Frosting
  • 1/4 cup SunButter Sunflower Butter
  1. Preheat oven to 350 degrees F. Lightly grease 12-well muffin pan.
  2. In large bowl, whisk together water, eggs, vanilla and oil. Whisk in baking mix until well combined.
  3. Spoon batter into muffin wells, filling each 2/3 full.
  4. Bake 15 to 20 minutes, until toothpick inserted in center comes out clean.
  5. On baking sheet, arrange mini paper cups.
  6. In pot over low heat, melt chocolate chips.
  7. In each paper cup, drop one teaspoon chocolate then one teaspoon sunflower seed butter. Top cups with another teaspoon of chocolate, covering filling completely.
  8. Refrigerate 20 minutes.
  9. In bowl, stir packaged frosting until smooth. Stir in sunflower seed butter and mix thoroughly. Transfer to piping bag or plastic sandwich bag with corner cut off. Frost cupcakes.
  10. Cut each chocolate cup into pieces and arrange on frosted cupcakes.

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