Makes 12 Dark Chocolate Hazelnut Banana Muffins.

 

Components:

 

one cup of sugar made from coconuts

Hazelnut butter or chocolate hazelnut spread, 3/4 cup Rawmio

One cup of ripe, organic bananas, mashed

Four tablespoons of filtered water and one tablespoon of ground flax seed

1 ¼ cups whole wheat pastry flour that is organic and ¼ cup cacao powder

One-half teaspoon sea salt

One-half teaspoon baking soda

1/8 teaspoon powdered sugar

¾ cup chopped vegan dark chocolate pieces or Rawmio Essentials dark chocolate chips

Guidelines:

 

Set aside 12 muffin tins to bake at 350 degrees Fahrenheit and line them with liners.

In a large bowl, whisk together the coconut sugar, flax mixture, banana, and radio chocolate spread.

 

Mix in the flour, baking powder, baking soda, sea salt, and cacao powder, whisking until smooth.

When the chocolate chips are added, stir them in thoroughly.

Fill muffin tins with a spoonful.

Put in the oven and bake for approximately twenty-five minutes, or until a toothpick inserted in the centre emerges nearly clean, leaving behind a few moist crumbs.

Before serving, allow it to cool on a rack for at least 20 minutes.

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