3/4 cups / 1,75 dl flour
2 tablespoons cocoa powder
1/2 teaspoon baking powder
3 teaspoons vanilla sugar or 1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup / 1,25 dl coconut flakes
1/2 cup / 1,75 dl syrup (maple syrup is fine)
3 tablespoons sunflower oil or the like
1/2 tablespoon white vinegar
1/2 cup / 1,75 dl water
This is my variation of the Super Moist Chocolate Cake recipe.
Sieve all dry ingredients into a bowl and mix.
Mash the banana and mix together with the syrup, oil, vinegar and water in another bowl.
Combine wet and dry ingredients and mix into an even goop.
Pour into a greased muffin tin and bake in 350 Fahrenheit / 175 Celsius for 30-40 minutes. After 30 minutes in the oven, start checking if the muffins are done by using the standard toothpick method.