You loved the recipe for our low GI Banana Bread from our book “Minimal Sugar, Ultimate Pleasure” . Today, we decided to share with you a new recipe reduced in sugar for a low GI snack!
This muffin recipe has a glycemic index of 23, calculated by our new glycemic index calculator , don't hesitate to use it for all your recipes 🙌.
VANILLA CHOCOLATE MUFFIN
Makes 8 to 10 muffins.
Preparation: 30 minutes
Cooking: 1 hour
Ingredients
• 1 vanilla pod
• 5 whole eggs
• 75 g of coconut blossom sugar
• 95 g of agave syrup
• ½ pinch of salt
• 220 g of rapeseed oil
• 205 g of t110 or t150 flour
• 65 g of wheat bran
• 1 sachet of baking powder
• 120 g of dark chocolate (70% minimum)
Preparation
👉 Preheat the oven to 170°C.
👉 Butter the muffin molds.
👉 Split the vanilla pod in half lengthwise and scrape it to collect the grains.
👉 Beat the eggs with the coconut sugar, agave syrup, salt and vanilla beans using a whisk. The mixture should whiten.
👉 Add the rapeseed oil and mix until homogenized.
👉 In a salad bowl, put the flour, wheat bran, yeast, then pour the liquid preparation over these powders and mix.
👉 Add the previously crushed chocolate to the preparation and mix again.
👉 Fill the molds three-quarters full and bake them for around 25 minutes at 170°C. Cooking may vary depending on the molds used.
We can't wait to hear your feedback on this recipe 🥰!
Delphine and Fanny
