Chocolate banana and spelt flour muffins

ingredients

Pot = 250 ml

3 pcs bananas (ripe – sweet) 1/3 cup milk (lukewarm) 1 pcs medium egg 1/4 cup coconut oil 1 tsp vanilla extract 1 cup whole wheat spelt flour (plain flour) 1/2 cup cocoa powder 1 tsp baking powder 1 tsp baking soda 1 cup dark chocolate 1/2 tsp salt

progress

Fiber muffins, very rich in flavor and no added sugar. Bananas are a sufficient sweetener. Tastes good for every age group.

1.

Preheat the oven to 220°C. Spray a 12-cup muffin tin with non-stick spray or use cupcake liners. Prepare everything you need. This recipe makes 10-12 muffins (usually varies depending on the size of the bananas), so you may have 1 cupcake empty

2.

In a medium bowl, mash the bananas to a paste.

3.

Add milk, egg, coconut oil and vanilla extract. Stir until a smooth mixture forms.

4.

In a large bowl, combine flour, cocoa powder, baking powder, baking soda and salt.

5.

Add the wet ingredients to the dry ingredients and whisk until everything is combined. Fold the chopped chocolate into the mixture, reserving some for the top of the muffins.

6.

Pour the batter into the muffin baskets with a spoon and fill them almost to the top. Add the reserved chocolate on top.

7.

Bake the muffins at 220 °C for 5 minutes, then reduce the temperature to 180 °C). Bake for a further 13-15 minutes.

8.

Let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool until ready to eat.