These chocolate spelt muffins are so easy, light, and fluffy! Frost with your favorite frosting when cool.
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper or foil liners.
Sift flour, cocoa, baking powder, baking soda, and salt together in a bowl.
Beat sugar and coconut oil together in a large bowl with an electric mixer until creamy. Add eggs 1 at a time, beating in between additions. Stir in vanilla extract. Add flour mixture alternately with coconut milk; beat well. Fold in chocolate chips. Fill the prepared muffins cups 3/4-full.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 17 to 20 minutes.
Per Serving: 300 calories; protein 4.8g; carbohydrates 46.9g; fat 13.4g; cholesterol 31mg; sodium 149mg.
The best flavour of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as clear bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.