A. was making me watch THE SHALLOWS , or actually tried to make me watch it, as I was fidgety on the sofa. I just don’t have it in me, watching scary movies like that. I guess it began with a magic ride in a train, or a bout, I can’t really remember, in Universal Studios, when I was a kid.I never got to watch JAWS start to finish, and only got to watch the amazing Blake Lively in parts, apparently childhood traumas are very hard to get rid of. I tell you all this shark movies, I know it’s not real, and yet they scare the s#$@t out of me.
The good thing about A. making me watch it, was that not wanting to do stuff that I have to, I always find alternative activities, to take my mind of it. This time it was baking.
I was looking for a chocolate muffin recipe, all week long, and found an awesome one over at local milk. Do you know that blog? If you have to think about it, make sure you go and visit the wonderful and ohhhh so beautiful blog. One day when my blog grows up, and I’ll be dedicating all my time to styling & photography, I want to meet Bath from local milk!Back to the muffins, I was looking to make skinny ones, so that I can give the recipe to my clients. Should I call them clients, maybe patients is more appropriated, have to think about that one. I made a few swaps, and used a lot less lavender, than the original recipe. The resolute was really great! even though it wasn’t vegan, or even really close to the original. I hope you make this, and like them as much as we did.Ohhh the dietitian input to this recipe, only 156 calories per muffin. As I said, I was going for a skinny version. Nailed it, just so you know.
CHOCOLATE LAVENDER MUFFINS
- 2 ripe bananas mushed
- 1 cup instant coffee
- 3 tbsp coconut oil melted
- 1/2 cup buttermilk
- 2 tsp vanilla extract
- 2 eggs
- 2 cups flour
- 1/2 tsp ground lavender
- 1 cup sugar
- 2 tsp baking soda
- 1/2 cup coco powder
- pinch of salt
- 1/2 cup dark chocolate chips
Preheat the oven 350°F (175°C). Line muffin tin with cupcake papers, and spray with oil.
In a medium mixing bowl whisk together the dry ingredients to combine thoroughly. In a separate bowl combine the wet ingredients. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon to thoroughly combine.
Fill each cupcake tin to 2/3 cup, and bake for about 8-12 minutes or until a cake tester or toothpick inserted comes out clean save a few clinging crumbs.
DID YOU MAKE THIS CHOCOLATE LAVENDER MUFFINS ?
Don’t forget to tell me how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #netacooks!
Tracy | Baking Mischief says
Yum! I’ve never combined lavender and chocolate before. It sounds delish. Love that these are on the lighter side too!
I usually think of lavender as pairing well with vanilla and lemon. I’ve never thought about adding it to anything chocolate… but after seeing this recipe I don’t know why not! These look amazing. Can’t wait to try them!
Thank you Rebecca, and don’t forget to tag #netacooks, so I can see the result 😉