These chocolate-y muffins are really comforting and on a cold winter day like today they are a real treat with a cup of hot chocolate tea. The bananas leave the inside moist and you can’t stop eating them.
I found the recipe on one of my favourite food blogs, La Tartine Gourmande. The writer, stylist and photographer behind the blog is the talented Béa. I’m 100% sure that she was born to do this. Her photos are so tempting and delicious so don’t visit her blog when you are hungry! 🙂
– 90 g white spelt flour
– 30 g whole wheat spelt flour
– 50 g hazelnut meal
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 4 tablespoons unsweetend cocoa powder
– 2 organic eggs
– 80 g natural cane sugar
– 7 tablepsoons melted butter
– 1/2 vanilla bean, split and seeded
– 2 ripe bananas, mashed with a fork
In a bowl combine the dry ingredients: flours, hazelnut meal, baking powder, baking soda, cocoa powder and salt. In the meantime preheat the oven to 180C (350F) and line 12 hole muffin tray with paper cases. In another bowl beat the eggs with the sugar until light. Stir in melted butter, mashed bananas and vanilla. Add the dry ingredients and mix until smooth. Spoon the mixture into the cases, dividing the batter evenly. Bake the muffins about 25 minutes on 170-180C (350F). Remove from the oven when a cocktail stick just comes out of the muffins cleanly. Leave them to cool on a wire rack.