Cerrar este cuadro de búsqueda.
Carlota Fariña


Every month, usually at the beginning of the month, I check blog traffic on both the travel and the recipe sections, to see which posts you liked the most. Sometimes the result is a surprise, especially in the case of dishes that I spontaneously prepare just because I felt like eating or photographing something specific on that particular day.  

Last week, for example, I was looking at the traffic history, all the way back to when I first started the blog, and I discovered that one of the most-liked recipes ever was my banana and chocolate muffin. It is also one of the most pinned recipes on Pinterest.


So I came up with a slightly different recipe, where I use chocolate chips instead of cocoa. To make things a little more interesting I also added eco coconut oil and sugar, both of which I had around the kitchen. The result was really amazing the first time around. I didn’t even have to repeat. Here’s the recipe, I hope you like it.


INGREDIENTS for 8 muffins

180 gr (1 ½ cup) all-purpose flour 

100 gr (½ cup) eco coconut sugar

80 ml (⅓ cup) eco coconut oil

50 gr (⅓ cup) chocolate chips

3 eggs 

2 bananas

1 tbsp vanilla extract

1 tbsp baking powder

A pinch of salt



Mix the flour, the coconut sugar, the baking powder, and the salt in a bowl. Now, melt the coconut oil in a saucepan over low heat until you obtain the 80 ml (⅓ cup) that we need for the recipe. Meanwhile, peel the bananas and mash them using a fork, put them in the food processor, add the eggs, coconut oil, vanilla extract, and mix well. Hereafter, add the flour and sugar and continue mixing, and now add most of the chocolate chips and mix everything.

 It’s time to fill the muffin paper cups almost all the way to the top and bake for about 20-25 minutes at 170ºC (340ºF). Remove from the oven and now you can enjoy the most delicious banana and chocolate chips muffins ever.

Buon appetito!



Comparte la publicación: