Extra chocolatey muffins with a cream topping

Name: Extra chocolatey muffins with a cream topping
Total time: 50 min
Yield: 6
Ingredients: ¼ cup coconut flour; ¼ cup cacao; ¼ cup almond milk; 3 eggs; 100 g Powerlogy Chocobar 70 % (2 × 50 g); 2 tbsp Wild & Coco BIO Virgin Coconut Oil 300 ml; honey or the sweetener you prefer – as needed; a pinch of salt; a pinch of baking powder; for an extra nougat hit, 2 tbsp Powerlogy Nougat Cream 200 g; 2 tbsp Powerlogy Natural Collagen 300 g; 100 ml 14 % cream; vanilla extract

Length of preparation: 50 minutes Number of persons: 6

Ingredients:
¼ cup coconut flour
¼ cup cacao
¼ cup almond milk
3 eggs
100 g Powerlogy Chocobar 70 % (2 × 50 g)
2 tbsp Wild & Coco BIO Virgin Coconut Oil 300 ml
honey or the sweetener you prefer – as needed
a pinch of salt
a pinch of baking powder
for an extra nougat hit, 2 tbsp Powerlogy Nougat Cream 200 g
For the very advanced:
2 tbsp Powerlogy Natural Collagen 300 g
Topping:
100 ml 14 % cream
vanilla extract

The pure taste of an extra chocolatey muffin as an afternoon snack without the guilt? It all starts with putting the right ingredients together, with the emphasis on quality. Then you quickly realise that something tasty can also be wholesome and functional.

Method:

In a bowl, beat together the eggs, coconut oil, milk and nougat cream, then add the rest of the ingredients.
Chop the dark chocolate into larger chunks. If the batter seems runny, don’t be afraid to add more flour, or a mix of coconut and almond flour.
Bake for about 20 – 30 min.
Once cooled, pour over the cream and decorate with berries or nuts.