Triple Chocolate Banana Muffins
Healthy, delicious and decadent triple Chocolate Banana Muffins, no Sugar, no Oil and Vegan. These are the ultimate healthy indulgent chocolate Muffins. So delicious, moist and wholesome. A real treat for serious chocoholics like me. You can adjust the sweet level by increasing the dates content, and also the level of bitterness on the Chocolate. I’m using a 85% chocolate bar and 100% chocolate buttons.
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
I'm using Wholewheat Flour because of the fibre and protein content, Spelt Flour also works well. 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.