John Myers
Contents
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Ingredients
- 50 g Dark couverture chocolate
- 5 tbsp Sunflower oil
- 200 ml Milk
- 100 ml Yogurt
- 250 g Spelt flour type 630
- 2 tbsp Cocoa powder
- 50 g Raw cane sugar
- 3 tsp Baking powder
- 2 medium sized Fresh bananas
- 75 g Cocoa powdered sugar
- 2 tbsp Lukewarm water
- 3 tbsp Hazelnuts
- 1 Egg
Instructions
- Cut the dark chocolate couverture into large pieces and melt with the oil in a saucepan over a warm water bath over low heat.
- Mix the milk, egg and yoghurt with a whisk. Peel the bananas and cut into small cubes. Mix the flour, cocoa powder, cane sugar and baking powder in a bowl. Carefully fold in the banana cubes, then stir in the milk-yoghurt-egg mixture Add the oil mixture and mix briefly with a wooden spoon. Preheat the oven to 180 degrees.
- Line the hollows of the muffin sheet with silicone muffin molds. Spread the muffin dough over the molds and bake in the oven for 20-25 minutes. Allow to evaporate in the mold for 5-10 minutes. Roughly chop the hazelnuts. Put cocoa powdered sugar in a cup with water Mix until smooth, brush onto the banana-chocolate muffins with a brush and sprinkle with the hazelnuts. Let the muffins cool on a wire rack.
Nutrition
Serving: 100gCalories: 272kcalCarbohydrates: 27.7gProtein: 5.7gFat: 15.3g
