I saw a great recipe on La Tartine Gourmande for "Cocoa, hazelnut and banana muffins" and decided to try it. Here are the changes I made.
1 cup almond flour
1 tbsp coconut flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
4 tbsp unsweetened cocoa
2 eggs
1/4 cup maple syrup
7 tbsp butter, melted
1 tsp vanilla extract
2 bananas, mashed
•In a bowl, combine the flours with the baking powder, baking soda, cocoa and salt; set aside.
•Preheat the oven to 350 F (I always lower the temp 25 degrees with my convection oven).
•In the bowl of a stand mixer, beat the eggs with the maple syrup until pale and light in color.
•Stir in the melted butter, vanilla and bananas.
•Add the dry ingredients and mix until just combined.
•Fill the greased muffin tin 3/4 full and bake for 20-25 minutes or until done.
