Triple Chocolate Banana Muffins

Name: Triple Chocolate Banana Muffins
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
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

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

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 – Roast the Hazelnuts

Roast raw hazelnuts at 170°C for 12 minutes (or 8 minutes if pre-roasted). If the dates are hard, soak them in boiling water for 20 minutes.

Step 2 – Make the Hazelnut-Date Butter

Let the hazelnuts cool for 5 minutes. Blend them in a food processor until smooth and runny. Add the dates and blend until fully combined into a homogeneous paste.

Step 3 – Mash the bananas

Peel and mash the bananas in a bowl until smooth.

Step 4 – Mix the Wet Ingredients

Mix the hazelnut-date butter into the mashed bananas. Gradually add plant milk, stirring until the batter is smooth.

Step 5 – Combine the Dry Ingredients

In a separate bowl, whisk together the dry ingredients: almond flour, wholewheat flour, cocoa powder, baking powder, baking soda, a pinch of salt, and coffee powder (if using).

Step 6 – Prepare the Muffin Tin

Preheat the oven to 180°C. Grease a 12-cup muffin tin with vegan butter or oil, then dust with flour to coat the bottoms and sides.

Step 7 – Sift the Dry Ingredients

Sift the dry ingredients into the wet mixture using a fine-mesh strainer. Tap the strainer gently to help the flour pass through, using a spoon if needed.

Step 8 – Combine Wet and Dry

Gently fold the dry ingredients into the wet mixture until just combined.

Step 9 – Add the Chocolate

Cut the dark chocolate bar into 12 squares and the rest into small chunks. Fold the chunks into the batter, being careful not to overmix.

Step 10 – Fill the Muffin Cups

Spoon 1 heaped tablespoon of batter into each muffin cup. Place a reserved chocolate square on top of each.

Step 11 – Top the Muffins

Divide the remaining batter evenly among the cups. Top with chocolate chips and hazelnuts or your choice of nuts.

Step 12 – Bake and Cool

Bake for 20–24 minutes at 180°C. Let the muffins cool in the tin for 5–10 minutes, then remove them with a butter knife and transfer to a wire rack to cool completely.

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.