Chocolate Muffins with gluten-free coconut flour


Wonderfully juicy and fluffy cupcakes with a taste of coconut, chocolate and banana. Completely gluten free and easy to do!


approx. 9 pcs

100 ml Superfruit coconut flour 50 ml Superfruit coconut palm sugar  
75 ml Superfruit RAW cacao powder 3 eggs  
1 tsp baking powder 50 ml crème fraiche  
100g butter, at room temperature 1 ripe banana  
100 ml granulated sugar    

Preheat the oven to 175°C. Beat together the soft butter, which should be at room temperature, with the granulated sugar and coconut palm sugar, then add the eggs one at a time and whisk until batter is smooth and a little fluffy. Mix all dry ingredients and sift half of them into the batter and whisk. Mash up the banana and mix it in with the sour cream, then whisk in the rest of the dry ingredients. Distribute batter into the muffin cups, filling about ¾ of the cup. For best results, use paper cups in a muffin pan made of aluminum. Bake in the center of the oven for about 35-40 minutes. Best served slightly warm.