Chocolate banana muffins

Ingredients for 12 servings:

• 190 g spelt, finely ground
• 2 ½ tsp baking powder
• 5 tsp cocoa powder
• 100 g chocolate (dark chocolate)
• 5 bananas
• 2 eggs
• 100 g raw cane sugar
• 80 g oil
• n. B. Spread, (dark chocolate spread)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

with juicy core, dairy-free

Mix the flour with the baking powder and cocoa powder. Chop the chocolate and fold in. Mash four of the five bananas with a fork. Using a food processor, first beat the eggs, then add the sugar and oil. Then mix with the mashed bananas and the flour-chocolate mixture. Fill half of the batter into muffin tins. Add a dollop of dark chocolate spread and a piece of banana to each tin, and cover with the remaining batter. Bake the muffins at 180°C (top/bottom heat) for 35 minutes (test with a skewer). They taste great warm, too! Depending on the size of the bananas, the batter may make enough for more than 12 muffins.