Delicious dark chocolate muffins ready in just 12 minutes thanks to the air fryer!
Step 1 of 6: In a bowl, beat the egg with the sugar using a whisk.
Step 2 of 6: Add the coconut oil and milk, mixing well.
Step 3 of 6: Sift the flours with the baking powder and cocoa, then add them to the mixture, stirring until you get a smooth batter.
Step 4 of 6: Pour the batter into greased molds or molds lined with parchment paper.
Step 5 of 6: Place a frozen scoop of chocolate cream in the center of each muffin.
Step 6 of 6: Cook in the air fryer at 165° for 12 minutes.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains nickel · Allergens detected: Eggs and Tree nuts
| Average values | Per serving50 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 737 kJ176 kcal | 1,474 kJ352 kcal |
| Fat | 11.86 g | 23.71 g |
| of which saturated fatty acids | 6.28 g | 12.56 g |
| Carbohydrates | 14.85 g | 29.69 g |
| of which sugars | 5.77 g | 11.54 g |
| Fibre | 1.07 g | 2.14 g |
| Protein | 3.7 g | 7.4 g |
| Salt | 0.14 g | 0.28 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
