In a bowl, whisk the egg with the sugar.
Add the coconut oil and milk, mixing well.
Sift the flours with the baking powder and cocoa, then add them to the mixture, stirring until you get a smooth batter.
Pour the batter into greased molds or molds lined with parchment paper.
Add a frozen ball of chocolate cream to the center of each muffin.
Bake in an air fryer at 165°C for 12 minutes.
Store in an airtight container for 3-5 days.
For an extra touch of indulgence, serve with whipped cream or ice cream.
Italia, Veneto
| Energy (kcal) | 306.03 |
| Carbohydrates (g) | 23.4 |
| of which Sugars (g) | 8.91 |
| Fat (g) | 20.32 |
| of which Saturates (g) | 10.35 |
| Protein (g) | 8.1 |
| Fiber (g) | 1.58 |
| Sale (g) | 0.6 |
