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Pre-heat the oven to 175°C (350°F). Prepare a muffin tin with cases or by greasing.
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In a bowl, beat the egg and sugar together. Then add the oil, coffee and yoghurt and beat well until smooth.
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In a separate bowl, mix the vanilla sugar, oat flour, rice flour, cocoa, salt, baking powder, baking soda and cinnamon.
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Add the dry ingredients to the wet and stir well until smooth and combined. Pour into the prepared muffin tin and sprinkle with chopped chocolate.
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Bake for around 20-25 minutes, until the tops bounce back a little. Place on a wire rack to cool. Enjoy!