muffin

Chocolate-Vanilla Muffin

Posted by Zoë Portaels on

Chocolate-Vanilla Muffin

Happy Easter! To celebrate this holiday, I’d like to share my recipe for chocolate-vanilla muffins with you. Why choose between vanilla and chocolate when you can simply combine them? With these muffins, we bring together the best of both worlds! For the chocolate layer, we use cocoa powder. It’s important to choose the unsweetened, unprocessed variety. Not only does it give the muffins a much richer chocolate flavor, but it’s also much healthier.

Cocoa powder is made from cocoa beans. After harvesting, the beans are fermented. They are then left to dry. Next, the beans are ground. The resulting paste is called cocoa mass. Finally, the fat is extracted from it. The remaining mixture is ground once more. This is the cocoa powder.1 Because the cocoa beans are not heated, the healthy nutrients are better preserved.

Cocoa powder contains a relatively high amount of antioxidants. It also contains magnesium, which is important for, among other things, proper muscle function, strong bones, and energy production in our cells. 2

1. B. (June 7, 2022).Raw cacao is delicious, healthy, and good for your mood! – Biotona. Biotona.https://www.biotona.be/blog/facts/raw-cacao-is-heerlijk-gezond-en-goed-voor-je-humeur/

2. Netherlands Nutrition Center. (n.d.).Magnesium. Retrieved April 7, 2023, fromhttps://www.voedingscentrum.nl/encyclopedie/magnesium.aspx

Ingredients: (10 muffins)

Basis:

  • 200 g almond flour
  • 100 g spelt flour
  • 1 tsp salt
  • 2 tsp baking powder
  • 1 egg
  • 3 tbsp maple syrup
  • 100 ml almond milk

Vanilla Layer:

  • 1/2 tsp cinnamon
  • 2 tsp vanilla extract

Chocolate layer:

  • 2 tbsp raw cocoa powder
  • 20 ml almond milk
  • 1 tablespoon maple syrup

Supplies:

  • 10 muffin cups
  • oven

Preparation: (20 minutes of prep time + 15 minutes in the oven)

  1. Preheat the oven to 160°C.
  2. Mix the almond flour, spelt flour, salt, baking powder, egg, maple syrup, and almond milk in a bowl.
  3. Now get a second bowl and divide the dough between the two bowls.
  4. Add the cinnamon and vanilla extract to one bowl. This is the vanilla layer.
  5. Add the cocoa powder, the extra almond milk, and the extra maple syrup to the other bowl. This will be the chocolate layer.
  6. Fill the muffin cups halfway with the vanilla batter and the other half with the chocolate batter.
  7. Put them in the oven for 15 minutes.
  8. Then let them cool for a little while.

Enjoy your meal!

Tips:

  • Baking powder works best in this recipe. It's best not to use sodium bicarbonate here, because it gives the muffins a bitter aftertaste.
  • The ingredient list includes raw cacao powder. This is the unheated, unsweetened variety that still contains all its beneficial nutrients—not the sweetened version used to make chocolate milk. You can buy raw cacao powder at most supermarkets, and if not, you’ll definitely find it at your nearest organic store. You can also order it online, for example via the following link: https://www.ah.nl/producten/product/wi225021/raw-organic-food-cacao-antioxidant-poeder

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