Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chai tea
Muffin batter
Glaze
Utensils
One muffin tin with 12 holes (each 7 cm in diameter), 8 holes filled with muffin cases or greased
How it's done
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Chai tea
Steep the tea bags in hot almond milk for approx. 10 mins. Remove the tea bags, squeeze well.
Muffin batter
Place the bananas and coconut oil in a blender, puree until smooth, transfer to a bowl. Add the chai tea, the almond flour and all the other ingredients up to and including the salt, mix quickly to form a smooth batter. Finally, mix in the chocolate chunks.
To bake
Spoon the batter into the cases, bake for approx. 20 mins. in the centre of an oven preheated to 180°C, leave to cool.
Glaze
Melt the chocolate in a bain-marie, drizzle over the cooled muffins, leave to dry.
How-tos
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