I’m not saving any space saying double chocolate. These are too delicious for that.
Recently I made double chocolate macaroons for Margo as a Valentine’s Day gift. Those turned out super awesome. If you make these double the sugar, you won’t be sorry.
This evening feeling a want for chocolate, my favorite candy-ish thing ever, I decided maybe I could make something with my ripe banana, left over coconut shavings, chocolate powder, and chocolate chips. What’s delicious, great on the go, and always good with coffee or a glass of milk? Muffins!!!
I’m going to share with you my recipe for making muffins. I did this off the top of my head with a general idea on how to make muffins so it is by no means dialed, but it won’t disappoint as is.
What you need: 1 1/2 cup of flour(I used all purpose and a a half cup of buck wheat flour), 1 cup of coconut shavings, 1/2 a cup of cocoa powder, 3/4 cup of chocolate chips, 1 tsp of baking powder and 1 tsp of baking soda, 1/1 tsp of salt, 1 cup of soy milk, 1 ripe banana, 3 Tbsp of water, 2 Tbsp of ground flax seed, 1/2 cup of sugar, maybe an additional sweetener like agave nectar, 1/2 tsp of both vanilla and almond extract and 3 Tbsp oil.
Turn the oven on to 375. Mix all your dry ingredients except for the chocolate chips. In a small bowl mix the water and ground flax seeds, set that aside. in another bowl mix all the wet ingredients including the banana. Get that well mixed and I sometimes add a little lemon juice so when it contacts the baking soda it makes carbonation and thus makes the dough fluffy. Fold in the wet ingredients about 3 times. Then add the chocolate chips. Fold another 6 times. Its cool if some things are slightly dry. It gives the muffins character. use a 1/3 cup measuring cup and plop this mix in a muffin tin and then throw them in the over for 25 minutes. Stick em with a tooth pick to make sure they’re cooked through. They will be moist, so don’t over bake them.
Days in the life of an aspiring farmer 