Cocoa Muffins with Spelt Flour: simple and quick to prepare, perfect for breakfast and snack.
Cocoa muffins are small, soft, and delicious treats, perfect for breakfast, snack, or a tasty break any time of the day.
Today I propose a different version than usual, which adds to the taste of cocoa and chocolate chips the lightness and digestibility of spelt flour.
The batter is simple and super quick to prepare. You will need a bowl and a spoon.
But let’s see right away how to prepare cocoa muffins with spelt flour.
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 238.54 (Kcal)
- Carbohydrates 35.90 (g) of which sugars 17.56 (g)
- Proteins 6.33 (g)
- Fat 9.16 (g) of which saturated 1.93 (g)of which unsaturated 4.80 (g)
- Fibers 2.87 (g)
- Sodium 14.64 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 egg
- 1/3 cup sugar
- 2 tbsps sunflower seed oil
- 1/3 cup milk
- 1 1/4 cups spelt flour
- 1/4 cup unsweetened cocoa powder
- Half packet baking powder
- to taste chocolate chips
Tools
- 1 Bowl
- 1 Spoon
- 1 Muffin Pan
- 6 Muffin Liners
How to Prepare Cocoa Muffins with Spelt Flour
In a bowl, place the egg, sugar, oil, and milk. Mix with a spoon.
Add the spelt flour, cocoa, and baking powder. Mix with a spoon.
Place paper liners in a muffin pan. Pour the mixture into the paper liners, filling them 2/3 full.
Add chocolate chips to the top of the muffins and bake in a preheated static oven at 356°F (180°C). Let them bake for about 25 minutes. Please check the baking times based on your oven.
Remove from the oven, let them cool slightly, and serve.
Storage
The muffins store well at room temperature in an airtight container for 2-3 days. They can also be frozen once baked and completely cooled, wrapped individually in plastic wrap. They keep for about 1-2 months.
FAQ (Questions and Answers)
Can I replace the spelt flour?
You can replace it with all-purpose flour or whole wheat flour, or a mix of the two.
Can I replace the oil with butter?
You can use 2 tbsps of melted butter
Can I replace the chocolate chips?
You can use chopped nuts (walnuts, hazelnuts), or raisins.
