CHOCOLATE MUFFINS

Time of preparation: 40+ min

Difficulty: easy


Makes 12 pieces


Dry ingredients:

  • 100 g ground oats

  • 100 g hazelnuts

  • 200 g white spelt flour  

  • 200 g chocolate chips

  • 90 g coconut flakes

  • 7 g baking powder with wine stone

  • pinch of salt


Wet ingredients:

  • 90 g coconut oil

  • 80 g coconut sugar

  • 350 g ripe bananas

  • 150 g water



Put all dry ingredients in a bigger bowl and mix thoroughly. Make sure baking powder with wine stone is well stirred in to prevent bigger pieces from not dissolving. Melt coconut oil, put it in a blender with the rest of the wet ingredients and blend for a few seconds. There is nothing wrong if a bigger piece of banana remains unblended. Pour the mixture over dry ingredients.


If you want the muffins to be soft and fluffy, only briefly hand-mix the batter. I usually put on gloves and mix the ingredients by hand.

Bake for about 30 minutes at 170°C or until a wooden stick inserted in the center of a muffin comes out clean. If it is not clean, extend baking time for a couple of minutes.


Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appétit.



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