*Cacao powder is different from cocoa powder. Cocoa is processed at a high temperature, while cacao is considered raw. The processing to create cocoa causes a sweeter, alkaline powder. On the contrary, cacao is more bitter, more absorbent, and more acidic. So if using cocoa instead of cacao, increase the amount to 1/2 cup and add 1 tsp of baking powder to the recipe. With all that said, I highly recommend buying cacao powder because it’s super high in antioxidants, vitamins, minerals, and is unprocessed compared to cocoa.

**It’s very important to use fresh baking soda. Once opened, use baking soda within 30 days (write the date you opened it to keep track). Replace after the 30 days. This is important for the muffins to rise properly. Instead of throwing my baking soda out, I just put it in my refrigerator because it helps keep the refrigerator smelling fresh.

If you want to make a loaf instead of muffins, simply put the batter into a greased 8×4 bread pan and bake for 45-55 minutes until a toothpick comes out with a few moist crumbs, but not raw batter. Remember to test another spot if you accidentally poked melted chocolate.