Description
In case you’ve followed my blog for a while, you must have noticed by now, that I love muffins. In fact, I usually bake muffins 3-4 times a week to satisfy my family’s appetite and mine. Fortunately I have developed several whole food not-so-sweet muffin recipes (like those gluten free chocolate chip muffins) that do not affect our health or weight and can be enjoyed guiltlessly.
Ingredients
Scale
WET
- 5–10 dates (I use 5)
- 250ml (1 cup) water or plant-based milk (oat milk, soy milk, ets.)
- 1 medium banana
- 2 heaped tablespoons peanut butter
- 1 big ripe persimmon
- A dash of sea salt
DRY
- 120g (4.2oz) raw buckwheat flour
- 155g (5.5oz) oat flour
- 2 tsps. baking powder (Aluminium Free)
- 2 tbsps. (not heaped) cacao powder
- 2 tbsps. (not heaped) carob powder
- Dark chocolate pieces (as much as you want)
Instructions
- Firstly, in a small bowl, cover the chopped dates with 250ml water or plant-based milk and let soak for about 30 minutes.
- Next, in a big bowl, mix together the flours, and powders.
- Then, place the dates with the soak water, banana, peanut butter, and persimmon into a blender and blend until smooth.
- Now, add this wet mixture to the bowl of dry ingredients, and mix until all the dry ingredients have disappeared.
- Spoon the batter into a silicone muffin pan or individual muffin cups, or parchment muffin papers in a metal pan . Press a piece of dark chocolate into every muffin. This recipe makes 15 big muffins.
- Finally, heat oven to 350°F (175°C). Bake for 30-35 minutes. The muffins will be done when cracks appear. Let cool in the pan for about 15 minutes before removing.
- Cook Time: 30 minutes
- Method: Baking
