INGREDIENTS :

100g spelt flour

1/2 tsp baking powder

1 1/2 tbsp coconut sugar

1/2 tsp vanilla extract

1 1/2 tbsp coconut oil (melted)

1 1/2 medium ripe bananas (mashed)

3 tbsp milk

80g dark choccy chips

Check also : gianduia mousse .

METHOD :

- Preheat oven to 200 degrees c.

- Line a cupcake tin with 6 muffin cases.

- In a large bowl, combine flour, baking powder and sugar.

- In a seperate bowl, combine vanilla, coconut oil, bananas and milk.

- Pour the wet ingredients into the dry ingredients and mix together.

- Add the choccy chips and stir.

- Spoon mixture evenly between the cases.

- Bake for 25-30 minutes until golden brown.

- Cool in the tin for 5 minutes before removing and cooling on a wire rack.

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