I’m not really good with the deserts. By ‘not really good’ I mean I really suck in deserts. For the time being, I have thrown to the trash 3 or 4 trays, at least 2 cake forms and a couple of muffin forms. All of them together with the ‘desert’.
Some of the deserts I burnt, some of them didn’t even become deserts and the rest weren’t good to be eaten at all. I have tried some recipes that were in ‘easy’ category of some cookbooks, and some that were looking ‘easy’ to be made. I didn’t succeed at all. I mean, I wasn’t even close to the average result, more likely I was in poor to a tragic level.
Well, today I have made coconut flour muffins with cocoa, and they almost tasted really good 🙂 I liked them, and moreover, they are all gone now so I suppose they were good. If they weren’t – even Daniel wouldn’t have eaten them, no matter how much he loves me. And if this is not enough for you, these muffins are healthy!
Ingredients:
- 1/3 teacup coconut flour (~120-130 grams) – 10 to 15 BGN per package
- 1/3 teacup einkorn flour (~120-130 grams) – 3 to 4 BGN for 300-500 grams package
- 1/3 teacup natural cocoa – up to 3 BGN per package
- half teacup natural brown sugar – up to 5 BGN per half-kilo package
- 4 big or 5 smaller eggs – 2 to 4 BGN for 6 to 12 eggs pack
- half package backing powder – up to 1 BGN for a package (~20 teaspoons)
- 1/3 teacup coconut flakes (~ 50-70 grams) – up to 2 BGN for a package
- 2 or 3 tablespoons olive oil – 15 to 20 BGN per kilo
- pinch of salt – up to 2 BGN per package
- (optional) you can add dark chocolate
It was really easy, I promise. Just follow me through the steps:
- Crumble the eggs together with the sugar in your chopper.
- Once ready, mix them with the baking powder and the olive oil.
- Mix that in a bowl together with both flours, cocoa, coconut flakes, and the salt.
- Easy peasy lemon squeezy – once you’re ready with that – just put enough of the mixture into the muffin forms.
- Bake in a pre-heated oven (up to 180 degrees) approximately 20-25 minutes.
- Eat, eat, eat.
