MATERIALS
Makes 12 muffins
1 1/2 cups white whole wheat flour
1/4 cup date sugar or other sweetener
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
4 large bananas, mashed
1 tsp vanilla
1/4 cup avocado oil (or almond butter)
3/4 - 1 cup plant-based milk
3/4 cup mini chocolate chips (optional)
PROCEDURE
1. Preheat oven to 350 degrees F and prepare muffin pan. Silicon muffin cups work great!
2. In a medium mixing bowl, mash the bananas and add liquid ingredients.
3. Add dry ingredients and mix well, but don’t overmix. If batter is too thick/dry, add more milk
4. Fill muffin pan. Bake for ~22 min or until toothpick comes out clean.
5. Allow to cool and enjoy.
VARIATIONS
Use whatever flour you have on hand.
Replace 2-4 tbsp of the flour with ground flaxseed and/or chickpea flour.
Add 1-2 tbsp of maple syrup or other sweetener for a bit more sweetness.
THE RUNDOWN
These dairy free, egg free, refined sugar free muffins are the perfect breakfast, lunch, or snack and they freeze well. A much more nutritious alternative to a chocolate cupcake. I originally made them for my toddler to take to school, but then after sneaking a bite and then half of one and then a whole one I started making them for myself also.
Inspired By: Two Peas and Their Pod