"Farina Luce®" Chocolate and Banana Muffins

A chocolate and banana muffin… you're counting calories, good doesn't necessarily mean high in calories.

These muffins are incredibly soft and light . How did I make them? First, I eliminated the butter and milk, replacing them with rice milk and sunflower oil, which will keep them soft for several days (just replace the milk chocolate with dark chocolate for lactose-free treats). Then I thought about the most suitable flour and added a little fruit, which never goes amiss...

Let's talk a little about flour now. Those who know me know that many of my desserts, especially the breakfast ones that are eaten more often, are made with natural, stone-ground flours. For these chocolate muffins, I chose Farina Luce 9 Grain Antichi, an organic blend of Farina Luce® soft wheat and a Mix of 9 Grains Antichi , naturally rich in vitamins and minerals and low in gluten. To complete the balance of the dessert, a little fiber was needed, and here comes the banana... and voilà, the muffins are served!!!

• 100 g Type 2 light flour
• 1 medium egg
• 20 g Sunflower oil
• 8 g Baking powder
• 1/2 ripe banana
• 100 g Milk Chocolate
• 3 tablespoons of rice milk
• 10 g Chili sugar

• 6-cup muffin tin
• Paper baking cups
• Wooden spoon
• Ice cream scoop

Prepare the chocolate and banana muffins

Preheat the fan oven to 180°C.

Mash half a ripe banana with a fork, add the sunflower oil, rice milk, egg, and sugar, and mix with a whisk.

Melt the chocolate in the microwave at 340 W for 3-4 minutes, add the melted chocolate to the banana mixture and mix, add the sifted 9-grain ancient type 2 light flour with the baking powder and mix.

Fill the muffin cups and bake for 18-20 minutes