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!
Equipment
- 1 Food processor
- 1 Muffin Tin (12 cups)
- 2 mixing bowls
- 1 silicone spatula
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
- Roast the HazelnutsRoast 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.
- Make the Hazelnut-Date ButterLet 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.
- Mash the bananasPeel and mash the bananas in a bowl until smooth.
- Mix the Wet IngredientsMix the hazelnut-date butter into the mashed bananas. Gradually add plant milk, stirring until the batter is smooth.
- Combine the Dry IngredientsIn 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).
- Prepare the Muffin TinPreheat 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.
- Sift the Dry IngredientsSift 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.
- Combine Wet and DryGently fold the dry ingredients into the wet mixture until just combined.
- Add the ChocolateCut the dark chocolate bar into 12 squares and the rest into small chunks. Fold the chunks into the batter, being careful not to overmix.
- Fill the Muffin CupsSpoon 1 heaped tablespoon of batter into each muffin cup. Place a reserved chocolate square on top of each.
- Top the MuffinsDivide the remaining batter evenly among the cups. Top with chocolate chips and hazelnuts or your choice of nuts.
- Bake and CoolBake 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.
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.