So my quest of finding the best recipe for a healthy chocolate muffin begin...
Finally I found the perfect recipe that uses the ingredients that I have on hand.
This recipe uses pureed dates and I happened to have lottsss of it, that I've received from my relative, couple of months ago during Ramadhan. And since Syafi does not like eating dates, I figured this is the time for me to start experimenting adding this healthy fruit in his favourite food (hehe *mischievous smile).
Recipe from http://www.thepancakeprincess.com/2013/05/21/vegan-chocolate-mini-muffins-no-sugar/
The recipe does not use Sugar at all..can you believe it! and they still taste sooo gooood!!!
Also there's no butter and egg in it. And it only uses whole wheat flour and oat flour.
I substitute the almond milk with fresh milk in the recipe since I only has fresh milk.
As for the oil, I use olive oil or canola oil. I have adjusted the amount of dates used in the recipe because I have already pureed my dates and store it in the freezer. I added butterscotch chips as well ;)
Ingredients
- 1 cup of pureed dates
- ¾ cup whole wheat flour
- ½ cup oat flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon vanilla
- ½ cup milk
- 2 large, very ripe bananas or 4-5 small bananas, mashed
- 2 tablespoons oil
- 1.5 tablespoons peanut butter (or other nut butter)
- 1/8 cup chocolate chips
- 1/8 cup of butterscotch chips
Instructions
Preheat oven to 350 degrees and spray a mini muffin tin or standard loaf pan with nonstick spray.
In a large bowl, combine the flours, cocoa, baking soda, baking powder and salt. Add the date paste, vanilla, milk, bananas, oil and peanut butter and stir until well combined. Do not overmix. Fold in chocolate chips.
Place about a heaping tablespoon of batter into each mini muffin well. Then sprinkle with chocolate chips. Bake for 12-13 minutes for mini muffins. Muffins are done when the tops feel firm to the touch.
