For 9 muffins

Ingredients

100 g / 3½ oz Protein Pumpkin Seed Flour
100g / 3½ oz wheat flour
¼ oz double-acting baking powder
60 g BIO PLANÈTE Neutral Coconut Oil 
80 g / 3¼ oz cane sugar
1 egg
150ml / 5 fl oz milk
150 g / 5½ oz plain chocolate (70%), roughly chopped

Place the Protein Pumpkin Seed Flour, wheat flour, baking powder and sugar in a bowl and mix together. Add the egg and the milk. Beat together, then add the BIO PLANÈTE Coconut Oil. Whisk again, then finally add the chocolate. Preheat the oven to 180°C / 350°F then bake the muffins in a muffin pan for 15–18 minutes. Leave to cool before serving.