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Friday, just as I was about to go to bed, I found out that it had been Chocolate Day. Yes, that’s right, the 7th of July is Chocolate Day! I never knew this! “What kind of chocolate fan am I?” I thought to myself. Hardly a day goes by without me eating something with cocoa. It might be milk with xylitol and cocoa, sugar-free hazelnut and chocolate spread or sugar-free chocolate (you might remember from this post that we are in the process of reducing our sugar intake).
Being a chocolate fan (no, not addicted, just the usual fan!), I would have written this post on Friday. But I decided to celebrate the day on Saturday by baking some really delicious chocolate muffins.
My plan was to take some photos of them in the living room using the daylight. My kids and husband didn’t give the muffins a chance to leave the kitchen though! Therefore, this post includes a photo found online of a muffin. But it does look identical to what was devoured by my family.
The recipe is really simple and easy to do and it bakes quite quickly (15-20 minutes). These muffins are a great breakfast for any hectic or more peaceful morning. And what I like most about them is that they are sugar-free, gluten-free and dairy-free and still really delicious.
To make the muffins you will need 2 bowls:
- in one, you will mix three mashed banana with one egg, oil and xylitol (buy it online, it’s a bit cheaper)
- in the other, you will mix the gluten-free flour, with baking powder and bicarbonate of soda (both gluten-free), a pinch of salt and some cinnamon
You will then combine the wet ingredients with the dry ones. Add some chocolate chips (called “No Added Sugar Giant Dark Chocolate Buttons” in some online groceries stores) and then pour everything in the muffin tray.
Bake the muffins in a pre-heated oven (180C) for 15-20 minute (check with a cocktail stick) and that’s it! Enjoy!
Please find below the printable recipe, with the exact quantities of ingredients, instructions and some notes.