Vegan double chocolate muffins are moist and tender from a combination of whole grain flours and healthy fats. Sweetened only with date paste, they're rich but not too sweet.
Prep Time20 minutesmins
Cook Time15 minutesmins
Total Time33 minutesmins
Course: Dessert
Ingredients
For the muffins
1.5cupsMedjool dates, pitted and chopped
1cupwater
2large ripe bananas
½cupalmond milk
2tablespoonsneutral oil of choice (canola, vegetable, grapeseed, etc.)
1/2cupsugar-free mini or regular chocolate chips (optional)
Instructions
Preheat oven to 350 degrees and spray a mini muffin tin or standard loaf pan with nonstick spray.
Place chopped dates in a blender and pour in boiling water. Let sit for 5 minutes to help the dates soften. Blend until you have a smooth paste.
Add bananas, almond milk, oil, nut butter and vanilla extract to the blender and blend until smooth.
Add remaining dry ingredients and blend until smooth. Reserve a small handful of chocolate chips for garnish, then fold in the remaining chocolate chips.
Place about a heaping tablespoon of batter into each mini muffin well and top with a few extra chocolate chips. Bake for 18-20 minutes. Muffins are done when they smell fragrant, tops look matte and spring back under your finger.
Notes
You can replace the 1/2 cup oat flour with 1/4 cup whole wheat flour instead. You may also swap in 1 cup + 2 tablespoons of all-purpose flour in place of the whole wheat and oat flour. (Oat flour is slightly less dense than AP and whole wheat flour.)This batter can also be baked in a loaf pan for a chocolate loaf! Increase the bake time to 40-45 minutes. Adapted from The Muffin Myth.