Double chocolate chip muffins

Double chocolate chip muffins

INGREDIENTS

  • 1 2/3 cup Cannelle Boulangerie all-purpose flour
  • ½ cup gluten-free cocoa (we used Camino)
  • 2 tbsp. baking powder
  • 1 teaspoon baking soda
  • a pinch of salt
  • 2 eggs
  • A large mashed banana
  • 1/3 cup of olive oil or coconut oil
  • 1/2 cup maple syrup
  • 3/4 cup plain yogurt or plant based yogurt
  • 4 tbsp. tablespoon milk or plant based milk
  • 1 teaspoon of vanilla
  • ½ cup chocolate chips

 

PREPARATION

  1. Preheat the oven to 180 ° C (350 ° F).
  2. In a bowl, combine flour, cocoa, baking powder, baking soda and salt.
  3. In another bowl, combine eggs, crushed banana, oil, maple syrup, yogurt, milk and vanilla. Beat with an electric mixer until you obtain a frothy mixture.
  4. Add the dry mixture to the liquids and mix, again using an electric mixer, until the dough thickens (about one minute).
  5. Using a wooden spoon, add the chocolate chips. Divide the dough into muffin pans lined with paper cups. Decorate with chocolate chips.
  6. Bake in the center rack for about 25 minutes until a toothpick inserted in the middle comes out clean.
  7. Take out of the mold and let them cool down,
  8. Enjoy!