Raise your hands if you know Béa and her beautiful and amazing food blog, La Tartine Gourmande. If you don’t, hurry up and check it out, after reading my post. 🙂 Béa’s blog was the first foreign food blog I found and I fell in love with it. Her recipes are nourishing, healty and mostly gluten-free. And her photograpy… Oh My God… that is absolutely stunning. She is such a great, talented photographer and food stylist. You know what is the best? I have the opportunity to meet her in August at Food Blogger Connect, Europe’s premiere food bloggers conference. I’m so looking forward to meeting Béa and learning from her on her workshop.
And why am I writing all these? Because I chose a recipe from her to bake this yum cocoa and banana muffins with black sesame seeds on top. You should try it too!
Cocoa and Banana Muffins with Black Sesame Seeds
– 2 ripe bananas, smashed with a fork
– 100 g white spelt flour
– 100 g whole wheat spelt flour
– 50 g hazelnut meal
– 3 tablespoons cocoa powder, unsweetend
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 90 g cane sugar
– 1/3 cup oat milk
– 2 organic eggs
– 80 g butter, melted
– 1/2 vanilla bean, split and seeded
– black sesame seeds
Preheat the oven to 170C (350F) and line 12 hole muffin tray with paper cases.
In a bowl mix together the dry ingredients: flours, hazelnut, cocoa powder, baking powder, baking soda and salt. In another bowl stir together the eggs with the cane sugar, beat until light, then add oatmilk, butter and vanilla and mashed bananas. Pour the wet ingredients into the dry ones and mix until smooth. Spoon the mixture into the cases, filling them about two thirds full, dividing the batter evenly. Sprinkle the tops with black sesame seeds. Bake the muffins about 25-30 minutes on 170-180C (350F). Remove from the oven when a cocktail stick just comes out of the muffins cleanly. Leave them to cool in a wire rack.