Chocolate Muffin
Super fluffy moist and deliciously chocolaty muffins!
Servings: 12
Ingredients
- 2 eggs
- 2 large mashed bananas use very ripe ones
- 3 tbsp cocoa powder
- 1 pinch salt
- 100 ml oil I use sunflower oil.
- 3 tbsp Greek yoghurt
- 1 cup ground almonds
- 1 cup spelt flour, type 650
- 1 tsp baking powder
Instructions
- Spread a bit of oil in your muffin baking tin or line it with the baking cups for muffins.
- Mix the two flours and the baking powder in a bowl and set it aside.
- In a big bowl mash your bananas. Add the cocoa powder and keep mashing until you have a smooth mix.
- Add the two eggs and a bit of salt. If you use a hand mixer to beat the eggs you get a fluffier result.
- Keep mixing and gradually add the oil and the yoghurt.
- Sift in half of the flower and stir it into the mix with a spatula. Then sift in the second half. I am not a big fan of sifting flower either but I'm beginning to see that it really does make a big difference in fluffiness!
- Pour the mix into the muffin forms and bake it for 35 minutes at 180 degrees Celcius. Do not overbake it! Even if the top still seems a bit jiggly, take the muffins out. Leave them to cool completely before you remove them from the form. Store them in an air-tight container overnight and serve the next day. Enjoy!