Reishi Chocolate Muffin

Ingredients:

• Micro Ingredients® Organic Reishi Mushroom Powder
• Micro Ingredients® Whole Milk Powder
• Micro Ingredients® Allulose Sweetener
• Micro Ingredients® Organic MCT Oil Powder
• Unsweetened Cacao Powder
• Gluten-Free Flour, Baking Powder, & Baking Soda
• Egg, Salt, Vanilla Extract, & Chocolate Chips
• Water

Directions:

1. Preheat the oven to 350°F and line or grease a muffin tin.
   
   
2. Dissolve 2 tbsp Whole Milk Powder with 1 cup water to create reconstituted milk.
   
   

3. In a mixing bowl, whisk 2 eggs, ¼ cup Organic MCT Oil Powder, ⅓ cup Allulose Sweetener, 2 tsp vanilla extract, and the reconstituted milk until smooth.
   
   

4. In another bowl, combine 1 cup gluten-free flour, ⅔ cup unsweetened cacao powder, 1 tsp baking powder, 1 tsp baking soda, 1 tbsp Organic Reishi Mushroom Powder, and a pinch of salt.
   
   

5. Gradually mix the dry ingredients into the wet ingredients until well combined, then fold in 1 cup chocolate chips.
   
   

6. Fill muffin cups ¾ full and bake for 15-20 minutes. Cool for 5 minutes, then transfer to a rack to cool completely. Enjoy!