Jacques's Double Chocolate Muffins Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

• 235 g (1 2/3 cups) all-purpose flour "La Merveilleuse"
• 50 g (1/2 cup - 1 tbsp) cocoa
• 10 ml (2 tsp) baking powder
• 5 ml (1 tsp) baking soda
• 0.5 ml (1/8 tsp) salt
• 2 medium eggs (90 g)
• 140 g (1/2 cup) ripe banana, crushed
• 65 g (1/3 cup) light olive oil
• 160 g (1/2 cup) maple syrup
• 185 g (3/4 cup) non-dairy yogurt, plain
• 60 ml (4 tbsp) plant-based milk substitute
• 7.5 ml (1 1/2 tsps) vanilla extract
• 100 g (2/3cup) chocolate chips, semi-sweet (or a little more, to taste)
• Extra chocolate chips for the top

PREPARATION

1. Preheat the oven to 180 °C (350 °F).
2. In a bowl, combine flour, cocoa, baking powder, baking soda and salt.
3. In another bowl, combine eggs, crushed banana, oil, maple syrup, yogurt, plant-based milk substitute and vanilla.  Beat with an electric mixer until frothy.
4. Stir the dry mixture into the liquids and mix with the electric mixer, until the batter thickens (about a minute).
5. Add the chocolate chips with a wooden spoon.  Pour batter into paper-lined muffin mould.  Garnish with chocolate chips, as desired.
6. Bake on the centre rack for about 25 minutes, until a toothpick inserted in the middle comes out clean.
7. Unmould when out of the oven and allow to cool on a wire rack.