Today we are making a delicious little treat for breakfast that is as practical as it is easy to whip up. This recipe for cocoa banana muffins is a healthy, quick favorite. Let’s get to the recipe!
Ingredients for your Cocoa Banana Muffins:
- 1 tbsp demerara or brown sugar;
- 1/2 tbsp cocoa powder;
- 1/4 tsp baking powder;
- 1 very ripe banana;
- 1 egg;
- 4 tbsp quick oats;
- 1 tbsp melted coconut oil or unsalted butter;
How to make Cocoa Banana Muffins:
- First, blend the egg, chopped banana, oats, oil, cocoa, and sugar in a blender;
- Blend until the mixture is smooth and homogeneous;
- Gently stir in the baking powder by hand;
- Pour the batter into silicone muffin cups;
- Bake in a preheated oven at 350°F (180°C) for 15 to 20 minutes, depending on your oven;
- Once baked, they are ready to serve. Enjoy!
Did you know?
Cocoa seeds are the fundamental ingredients for producing cocoa butter, cocoa liquor, and chocolate. The quality of the final product depends largely on the genetic and environmental factors of the cocoa, as well as the pre-processing of the fruit—which includes harvesting, opening the pods, extracting the seeds, fermenting, drying, and storing the beans, all of which take place on the farm.
After this pre-processing, the beans are sent to chocolate manufacturers, where they are roasted and used to create cocoa liquor, butter, and powder.
The cocoa fermentation process is vital for reducing bitterness and astringency, as well as developing the precursors for chocolate’s characteristic flavor, aroma, and color. No later stage can correct failures in this phase. During this time, significant physical, biochemical, and structural transformations occur within the seeds, driven by microorganisms (Source: Wikipedia).
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