My breakfasts this week. Credit for this recipe goes here. I did put a little spin on these by adding in my sourdough starter into the batter and letting it ferment for 1 hour. A little longer fermentation would have been nice. These muffins do not come out oily but are still moist.
https://leitesculinaria.com/453/recipes-cocoa-muffins.html
2 cups pastry flour (river valley community grains is what I like to use, 3/4 cup cane sugar, 1/2 cup cocoa powder, 1 tablespoon baking powder, 1/2 teaspoon salt, 2 large eggs (room temp), 1 1/4 cup milk (Ronnybrook creamline milk), 1/3 cup grapeseed oil, 2 teaspoons vanilla extract, sourdough starter. Optional to add peppermint oil.
The Looseleaf Cookbook 