Dessert

Chocolate Muffins

There is not many such delicious combinations like banana & chocolate. As a matter of fact, I am thinking now what else is there and I can’t come up with anything… Oh, I know!

Avocado toast with bagel seasoning! That’s pretty awesome too! Not really sweet though so doesn’t count in this case 😉

These muffins came out a bit less fluffy as I thought they will be but that’s because I used whole wheat flour which is ‘heavy’. They still taste delicious though! I was skeptical when I saw what came out of my oven but when I tasted I was like who cares how they look?! I don’t! Give me some more 😉

They might not look great but taste AMAZING! They are moist, really chocolaty and sweet.

Chocolate Muffins

Yields10 Servings

  cup cacao powder
  cup hot water
 2 bananas
 ½ cup date sugar
  cup almond milk
 1 ½ cups whole wheat flour
 1 tsp baking powder
 ½ tsp baking soda
 pinch salt
 1 dark chocolate bar (chopped)

1

Preheat the oven to 375 ºF. Prepare a muffin pan by coating with spray oil, or with liners.

2

Mix the hot water (boil it before) and cocoa powder together in a bowl to form a smooth paste.

3

In a separate bowl, mash the bananas until they form a smooth paste. Add the date sugar, and plant milk to the mashed bananas and whisk until smooth.

4

In a second large mixing bowl whisk the flour, baking powder, baking soda, and salt to combine.

5

Add the wet banana mixture to the dry ingredients and mix with a spatula until the mixture is mostly mixed together but lumpy with some dry spots. Add the cocoa paste and mix until combined and batter is relatively smooth. Fold in most of the chopped chocolate.

6

Fill the prepared muffin tins 2/3 of the way full. Bake on the center rack of the oven for 18-20 minutes. Let the muffins cool in the pan for 5 minutes, then pop them out and transfer to a wire rack to cool completely.

Ingredients

  cup cacao powder
  cup hot water
 2 bananas
 ½ cup date sugar
  cup almond milk
 1 ½ cups whole wheat flour
 1 tsp baking powder
 ½ tsp baking soda
 pinch salt
 1 dark chocolate bar (chopped)

Directions

1

Preheat the oven to 375 ºF. Prepare a muffin pan by coating with spray oil, or with liners.

2

Mix the hot water (boil it before) and cocoa powder together in a bowl to form a smooth paste.

3

In a separate bowl, mash the bananas until they form a smooth paste. Add the date sugar, and plant milk to the mashed bananas and whisk until smooth.

4

In a second large mixing bowl whisk the flour, baking powder, baking soda, and salt to combine.

5

Add the wet banana mixture to the dry ingredients and mix with a spatula until the mixture is mostly mixed together but lumpy with some dry spots. Add the cocoa paste and mix until combined and batter is relatively smooth. Fold in most of the chopped chocolate.

6

Fill the prepared muffin tins 2/3 of the way full. Bake on the center rack of the oven for 18-20 minutes. Let the muffins cool in the pan for 5 minutes, then pop them out and transfer to a wire rack to cool completely.

Chocolate Muffins

Nutrition Facts
Serving Size 2 muffins
Servings Per Container 10

Amount Per Serving
Calories 197 Calories from Fat 50.4
% Daily Value*
Total Fat 5.6g 9%
Saturated Fat 3.3g 17%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2.8mg 0%
Total Carbohydrate 35.4g 12%
Dietary Fiber 5.1g 20%
Sugars 16g
Protein 3.8g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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