Chocolate Muffins
This is a super easy recipe that satisfies like chocolate cake but is healthier and more flavorful. The buckwheat flower deepens the taste and the dates add a nutty sweetness.
Makes
Serving size
Ingredients
Cooking spray
½ cup buckwheat or rye flour
¾ cup almond flour
1 cup unbleached all-purpose flour
6 tablespoons cocoa powder
1 teaspoon baking powder
½ teaspoon sea salt
½ cup light brown sugar
⅓ cup sunflower or other vegetable oil
2 large eggs
1 teaspoon pure vanilla extract
½ cup whole milk yogurt
2 large bananas, mashed
4 large (6-ounce) Medjool dates, pitted and diced
⅓ cup roasted pumpkin seeds
Special Equipment:
Standard muffin tin, 3-inch diameter
Electric mixer
Paper muffin cups (optional)
Instructions
- Preheat oven to 350° F.
- Spray the muffin tin lightly with the cooking spray or line the tin with paper muffin cups. Prepare for 18 muffins.
- Combine dry ingredients in a medium mixing bowl, whisk to evenly distribute all the ingredients. Set aside.
- Combine the sugar and oil in a separate mixing bowl and beat with the electric mixer on medium speed until fluffy.
- Add the eggs, one at a time. Beat each egg on medium speed until well incorporated.
- Add the vanilla and yogurt, and beat on medium speed mix in thoroughly.
- Add the mashed banana and beat until combined well.
- Add the dry ingredients, about a cup at a time. Mix with a wooden spoon until fully incorporated.
- Add the diced dates and pumpkin seeds. Mix well.
- Spoon into muffin tins or cups. Bake for about 25 minutes or until top springs back to the touch.
- Cool before releasing.
- Serve warm if possible with a small spoon of crème fraiche.
Cooking Tip
If you prefer entirely gluten-free muffins, use any gluten free flour in place of the all-purpose flour.
Recipe contributed by FamilyCook Productions
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