Banana and coconut muffins with chocolate
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BANANA AND COCONUT CUPCAKES WITH CHOCOLATE
200 g sugar
125 g yogurt (natural or natural Greek)
50 ml coconut (or sunflower) oil
2 ripe bananas (250 g without the peel)
175 g flour
100 g grated coconut
2 c. yeast tea
75 g chopped chocolate
Oven: 180ºC, about 20 minutes
Makes: 12 to 14 cupcakes
Note: in the video I made half the recipe
NOTES ON INGREDIENTS, OVEN AND MEASUREMENTS:
If I don't mention otherwise in my recipes I use (when applicable to the recipe):
• Unleavened flour, type 55
• L Eggs
• Butter (I use real butter and never margarine or vegetable creams. Butter can be salted or unsalted, it's a matter of personal taste)
• Whole milk
• Cream with 35% fat
• Sunflower oil
• Vanilla paste (1 tsp paste is more or less equivalent to 1 small pod, but you can replace it with extract in the same quantity)
• 50% cocoa chocolate (whenever I mention dark chocolate)
Also if I don't mention otherwise I always use a fan oven with the actual oven temperature controlled with an oven thermometer. This function is the one that works well in my oven, you may have to use it in another function that works better in yours.
1 c. tea= 5 ml volume
1 c. soup = 15 ml volume
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