Triple Chocolate Banana Muffins
Healthy, delicious and decadent!
Rich, fudgy and naturally sweetened – these healthy chocolate muffins are a dream come true for chocoholics! Made with ripe bananas, cocoa, and chunks of dark chocolate, they’re moist, wholesome, and totally indulgent without any added sugar or oil. The ultimate guilt-free treat for any time of day!
Prep
25 mins
Cook
20-25 mins
Total
50 mins
Serves
12
Ingredients:
- 3 medium very ripe Bananas
- ½ heaped cup of raw Hazelnuts
- 8-12 Medjool Dates
- 180 ml of Plant Milk
- ½ cup or 50 gr of Cocoa Powder
- 1 tsp of Baking Powder
- ½ tsp of Baking Soda
- 90 gr of Whole wheat Flour (Gluten free if needed)
- 80 gr of Almond Flour
- 100 gr of vegan dark Chocolate 85% (min 75%)
- 1 pinch of Salt
- 1 tsp of Coffee Powder (optional)
- Chocolate buttons or Chocolate shards to top
Instructions step by step:
Step 1 – Start by roasting the raw Hazelnuts in the oven at 170C for 12mins. If your Hazelnuts are already roasted, reduce the time in the oven for 8 mins. If the dates are hard, soak them for 20 mins in boiling water.
Step 2 – Let the nuts cold down for 5 mins. Blend the Hazelnuts in a food processor until they turn into a runny butter. Add the Dates and process for a few more seconds until they are all incorporated and you have a homogeny mass.
Step 3 – Peel the bananas, add them to a bowl and smash them with a fork until they are smooth.
Step 4 – Add the Hazelnut/Date butter to the mashed Bananas and slowly incorporate the Plant milk until you get a smooth batter.
Step 5 – In a separate bowl bring together the dry ingredients, Almond Flour, Wholewheat Flour, Cocoa Flour, Baking Powder, Baking Soda, pinch of salt and Coffee Powder if using.
Step 6 – Preheat the oven to 180ºC. Generously grease a standard 12 cup muffin tin on the bottoms and sides with vegan butter or cooking oil, sprinkle flour of your choice to cover the bottom and sides of the cups.
Step 7 – Hold a fine mesh strainer over the wet ingredients bowl, add the flour to the strainer, and gently tap the side repeatedly until all of the flour has passed through the strainer. You may need to help the last little bit get through the hole just move it around with a spoon.
Step 8 – Carefully incorporate the dry ingredients into the wet Banana mix, with folding movements until you get homogeny batter.
Step 9 – From the Dark Chocolate bar, take 12 cubes and cut the remaining chocolate into small fine chards. Carefully fold the little chards into the Chocolate batter, don’t over mix.
Step 10 – Pour 1 heaped Tbsp of batter into the bottom of each cup muffin. Topped with the reserved 12 square of Chocolate.
Step 11 – Divide the remaining batter throughout the 12 cup muffins. Topped with Chocolate Chips and some Hazelnuts or nuts of your choice.
Step 12 – Bake for 20-24 mins at 180ºC. Let them cool down for 5-10 mins. With the help of a butter knife take the muffins out of the tin and let them cool down further on a wire rack.
About these Ingredients:
Ripe Bananas: Ripe Bananas are sweeter and if they are very ripe you can use less dates in this recipes. If your Bananas are a bit less ripe you should increase the amount of Dates. Bananas are a healthy source of fibre, potassium, vitamin B6, vitamin C, and various antioxidants and phytonutrients. Bananas are also a rich source of carbs which makes them perfect for runners like me or to help in any kind of endurance sport. benefits.
Raw Hazelnuts: I prefer to get raw Hazelnuts and roast them before use. Hazelnuts are good eaten raw but the flavour takes on a more mellow, sweeter character when they roasted. Like almost all nuts, they have a high fat content and roasting helps to bring the oils out perfectly to do Hazelnut Butter. If you get roasted Hazelnuts you should still roast them to help the oils realised, 8 mins at 170C should do. These are our only source of fat in this recipe but a healthy one full of nutrition and fibre.
Plant Milk: I’m using unsweetened Soya Milk, any good quality unsweetened Plant Milk can be use here.
Vegan dark Chocolate: Choose a good quality dark Chocolate as this important ingredient can change the taste of your Muffins. I’m using organic 85% Cocoa solids, I recommend a minimum of 70%. If you buy a good quality dark chocolate with a high cocoa content then it’s quite nutritious. It contains a decent amount of soluble fibre and is loaded with minerals, iron, magnesium, potassium, phosphorus, zinc and Selenium.
Chocolate Buttons: I’m using 100% absolute black buttons Dark Chocolate as I like the bitterness they bring to the sweet Muffins but feel free to use any Chocolate you like. Cooking and baking is all about adjusting to our taste buds.
Coffee Powder: A little coffee brings out the rich, deep flavour of chocolate—making these muffins even more delicious! Coffee and chocolate are natural flavour buddies, both made from tropical seeds and processed in similar ways. Just a small amount enhances the cocoa and gives your muffins that extra decadent kick. And yes, you can totally use decaf—same flavour, less buzz!
Medjool Dates: Medjool dates are rich in natural sugars, fiber, and several vitamins and minerals. Like other dried fruits, they pack a lot of calories in a small serving. They are one of the healthier way to bring sweetness to many recipes. Check the full nutritional facts, are dates good for you?
Cocoa Powder: Choose a good quality one, I’m using an organic raw Cocoa Powder. Cocoa Powder is rich in polyphenols, which have significant health benefits, including reduced inflammation and improved cholesterol and blood sugar levels and reduced risk of heart disease.
Whole Wheat Flour: I’m using Whole wheat Flour because of the fibre content, I think it works well in this recipe. Spelt Flour also works well though the muffins don’t grow as much. If you need you can substitute for a gluten free flour, the texture of the Muffins will vary according your flour but they will still be delicious.
Almond Flour: It’s low in carbs, packed with nutrients and has a slightly sweeter taste. It also adds a different texture and moisture to our Muffins.
Triple Chocolate Banana Muffins
Equipment
- Food processor
Ingredients
- 3 medium very ripe Bananas
- 1/2 cup raw Hazelnuts
- 8-12 Medjool Dates
- 180 ml Soy Milk
- 1/2 cup or 50gr of Cocoa Power
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 90 gr Wholewheat Flour or Gluten free
- 80 gr Almond Flour
- 100 gr vegan dark Chocolate 85% (min 75%)
- 1 pinch Salt
- 1 tsp Coffee Powder (optional)
- Chocolate Buttons or Chocolate shards to top
Instructions
- Start by roasting the raw Hazelnuts in the oven at 170C for 12mins. If your Hazelnuts are already roasted, reduce the time in the oven for 8 mins. If the dates are hard, soak them for 20 mins in boiling water.
- Let the nuts cold down for 5 mins. Blend the Hazelnuts in a food processor until they turn into a runny butter. Add the Dates and process for a few more seconds until they are all incorporated and you have a homogeny mass.
- Peel the bananas, add them to a bowl and smash them with a fork until they are smooth.
- Add the Hazelnut/Date butter to the mashed Bananas and slowly incorporate the Plant milk until you get a smooth batter.
- In a separate bowl bring together the dry ingredients, Almond Flour, Wholewheat Flour, Cocoa Flour, Baking Powder, Baking Soda, pinch of salt and Coffee Powder if using.
- Preheat the oven to 180ºC. Generously grease a standard 12 cup muffin tin on the bottoms and sides with vegan butter or cooking oil, sprinkle flour of your choice to cover the bottom and sides of the cups.
- Hold a fine mesh strainer over the wet ingredients bowl, add the flour to the strainer, and gently tap the side repeatedly until all of the flour has passed through the strainer. You may need to help the last little bit get through the hole just move it around with a spoon.
- Carefully incorporate the dry ingredients into the wet Banana mix, with folding movements until you get homogeny batter.
- From the Dark Chocolate bar, take 12 cubes and cut the remaining chocolate into small fine chards. Carefully fold the little chards into the Chocolate batter, don’t over mix.
- Pour 1 heaped Tbsp of batter into the bottom of each cup muffin. Topped with the reserved 12 square of Chocolate.
- Divide the remaining batter throughout the 12 cup muffins. Topped with Chocolate Chips and some Hazelnuts or nuts of your choice.
- Bake for 20-24 mins at 180ºC. Let them cool down for 5-10 mins. With the help of a butter knife take the muffins out of the tin and let them cool down further on a wire rack.
Notes
- protein pack |
- healthy dessert |
- chocolate |
- hazelnuts |
- bananas
Did you make this recipe?
Please tag us on @fromplantswithlovekitchen
There are no reviews yet. Be the first one to write one.