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These delightful Chocolate and Banana Coconut Oil Muffins are perfect for a tasty snack, especially with the arrival of the colder months. Banana pairs perfectly with chocolate, and the addition of coconut oil gives the muffins a fabulous texture with a delicate and pleasant hint of coconut.
200 grams all-purpose flour
20 grams unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
200 grams brown sugar (or coconut sugar)
1 egg
3 ripe bananas
75 ml coconut oil
170 grams chocolate chips
1 pinch of salt
In a large bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, mix the sugar, egg, coconut oil, and previously mashed bananas until you get a smooth mixture.
Combine the dry ingredients with the wet mixture and mix well until you have a well-blended batter.
Fold in the chocolate chips.
Pour the batter into muffin tins, greased if necessary (if you have silicone ones, you won't need to grease them!).
Bake at 180°C (350°F) for about 20-25 minutes. Use a toothpick to check for doneness (it should come out clean).
Wait a few minutes before removing the coconut oil muffins from the tins and let them cool before serving.
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