Chef: Karolos Michailidis (The Food Architect)
Ingredients
- 100 gr flour or oat flour
- 30 gr AMINO ANIMO Power Mix Cocoa protein
- 50 gr cocoa powder
- 100 gr brown sugar or coconut sugar
- 1 tbsp olive oil
- 1 tbsp baking powder
- 1/2 tbsp baking soda
- 1/4 tbsp salt
- 80 gr chocolate couverture drops
- 180 ml almond milk
- 150 ml apple puree or 1 melted banana
- 60 gr peanut butter
- 1 tbsp white vinegar
- Vanilla extract
Preparation
- Place individual baking cups in a muffin tin, so that the muffins retain their shape. Alternatively, you can use individual disposable aluminum cups.
- Preheat the oven to 180 degrees.
- Put all the dry ingredients (except the couverture drops) in the bowl and mix well with a whisk.
- Add the liquid ingredients and mix well.
- Add the chocolate couverture drops, keeping a few for the end.
- Distribute the mixture in the cups and place the couverture drops you have kept on top of each muffin. The mixture will create 6 large or 8 smaller muffins.
- Bake for 25-30 minutes, until you see cracks on the top surface of each muffin. Check the baking process with a toothpick. It should come out clean from the inside of the muffin.
- Allow the muffins to cool well. In the middle they should be juicy and soft due to the oiliness of the peanut butter and the apple puree or the melted banana.
