Hello lovely people! Have you caught the muffin bug like I have? Great, because I intend to release lots of muffin recipes in the future! I really like baking muffins as they are very easy to prepare and are great for breakfast. When grocery shopping the other day, I found coconut flour and was very inspired to try it out to bake muffins. So here is the recipe I’ve created and let me tell you in all modesty that it’s a blast! Something that I’m not boasting about though is the silicon muffin pan I ruined by putting it unintentionally on the hot stove after taking it out of the oven. Gosh, I need a new one now!
Servings: 6 muffins
Timing: preparation time 20 minutes, cooking time 20 minutes
– 1 ½ cup all-purpose flour
– ½ cup coconut flour
– 2/3 cup brown sugar
– 2 teaspoons baking powder
– a pinch of salt
– 2/3 cup almond milk
– ½ cup butter
– 2 eggs
– 50g semi-sweet chocolate
– 1 banana
– 1 handful coconut flakes for the decoration
– 1 silicon muffin pan with 6 holes
Start by preheating the oven to 400°F (200°C). Melt the butter and let it cool down. Cut the semi-sweet chocolate into small chunks. Peel the banana, slice it and cut the slices in four to get smaller chunks. Pour into a large bowl the flour, the coconut flour, the salt and the baking powder. Stir up. Add the butter, the milk, the brown sugar and the eggs to the mixture and stir up again to combine. Stir in the chopped semi-sweet chocolate and the chunks of banana. Then pour the batter into the muffin pan and cook for 20 minutes. Check that the muffins are baked by inserting the point of a knife into the center. Leave to cool and remove from the pan. Savor with your favorite tea!
Tell me in the comment section down below if you tried this recipe out and how it turned out for you!!!