40 minutes
16 muffins
Ingredients
- 220 grams of whole wheat flour
- 3 MioMat cups of almond pulp
- 70 grams of muscovado or brown sugar
- 25 grams of cocoa powder
- 1 tsp of baking powder
- 2-3 ripe bananas
- 1 tsp of vanilla extract
- 3.5 oz of coconut oil
- 80 grams of chocolate chips
- 10 oz of almond milk
Instructions
- Preheat the oven to 350 °F.
- Whisk the flour, the pulp, the cocoa powder, and the baking powder together in a large bowl.
- In a different bowl, combine the mashed bananas, the coconut oil, the vanilla extract, the muscovado / brown sugar and the almond milk.
- Slowly beat the dry ingredients into the wet ingredients until the dough is smooth and even. Don’t overmix.
- Add the chocolate chips or nuts, and stir again.
- Grease a muffin pan with a bit of oil or butter. Leave a little room as they will rise.
- Bake the muffins for about 20 to 25 minutes or until they set.
- Test with a toothpick. If it comes out clean, your muffins are ready.