Ingredients
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1 tablespoon raw Cocoa Nibs
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1 cup (130 g) unbleached plain/all-purpose Flour
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½ cup (60 g) plain wholemeal/whole- Wheat Flour
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¼ teaspoon bourbon Vanilla Powder
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1 teaspoon Baking Powder
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½ teaspoon Baking Soda
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¼ teaspoon Salt
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½ cup (100 g) Coconut Oil
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½ cup (110 ml) Coconut Milk
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¾ cup (170 ml) plain Soy Milk
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½ teaspoon Apple Cider Vinegar
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⅔ cup (170 g) pure Maple Syrup
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1 ripe Banana
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¼ teaspoon pure Almond Extract
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1 grated Lemon Zest
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1 tablespoon raw Cocoa Powder
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12-hole muffin pan lined with paper cases
Directions
Banana is the secret ingredient that makes these marbled muffins wonderfully moist. Try to use coconut milk, as it gives a great consistency to the mixture.
Steps
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1
Done
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Preheat the oven to 180˚C (350˚F) Gas 4. |
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2
Done
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In a coffee or spice grinder, grind the cocoa nibs to a coarse powder. |
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3
Done
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Sift together the flours, vanilla powder, baking powder, bicarbonate of/baking soda and salt in a bowl and mix well. |
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4
Done
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Put the coconut oil, milks, vinegar, syrup, banana, almond extract, if using, and lemon zest in a food processor and blend until smooth. Combine the dry and liquid ingredients, and mix gently with a silicone spatula. |
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5
Done
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Spoon one third of the mixture into a separate bowl and fold in the ground cocoa nibs and cocoa powder. |
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6
Done
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Divide the plain cake mixture between 10–12 muffin cases. Put a spoonful of the cocoa mixture on top of that and, with the help of a chopstick or skewer, mix a little to get a marbled pattern. Bake the muffins in the preheated oven for 18–20 minutes. Remove from the muffin pan and allow to cool on a wire rack before eating. |
