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.
You may also like : roasted butternut squash salad with pears and stilton
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