INGREDIENTS

• 4 eggs
• 120 g butter (melted)
• 1 coffee spoon vanilla essence
• 3 tbsp Steviala Kristal Sweet cinnamon (you can also replace this by normal erythritol and then add a little bit of cinnamon)
• 60 g almond flour
• 40 g coconut flour
• 2 coffee spoon baking powder
• 50 ml almond or coconut milk
• 50 g OKONO-chocolate + 25g OKONO-chocolate to garnish
• Muffin mould (I prefer a silicone mould)

INSTRUCTIONS (6-8 muffins)

1. Whisk the 4 eggs.
2. Add 120g melted butter and 50 ml milk. Stir well.
3. Add a coffee spoon vanilla extract, 3 tbsp sweetener, 60g almond flour, 40g coconut flour and 2 coffee spoons baking powder. Make sure all these ingredients are well mixed together.
4. Chop 50g chocolate into fine pieces and add to the mixture.
5. Divide the mixture over the greased muffin mould or silicone mould. Extra indulgence: Put some chocolate pieces on top of your muffin!
6. Put in the oven for about 20 minutes at 170°C.  Every oven is different, so check if the muffins are done with a skewer before taking them out of the oven.
7. Once the muffins have cooled, you can pour some chocolate sauce over them. (You don’t have to hold back!) Put the muffins in the fridge for the chocolate to set.
8. Enjoy!

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