After I created date-free chocolate muffins without any artificial sweetener, I’ve played a little with the recipe. This time I made them light-coloured and added some poppy seeds. I smell them baking in the oven as I write this post!
Besides being plant-based, date-free and artificial sweetener free, these muffins also use no oil and can be made without gluten, if you substitute spelt flour with gluten-free oat flour.
Finally, please let me know in the comments below if you have any questions about my chocolaty banana-mango muffins. Please tag me in social media whenever you try one of my recipes! I’d love to see your creations! Instagram @thenutriplanet and Facebook @nutriplanet.health.hub
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Banana-Mango-Chocolate Chunk Spelt Muffins, Oil-Free
- Yield: 15 muffins 1x
Description
After I created date-free chocolate muffins without any artificial sweetener, I’ve played a little with the recipe. This time I made them light-coloured and added some poppy seeds. I smell them baking in the oven as I write this post!
Ingredients
WET
- 5 ripe bananas
- 1 mango
- 2 tbsp peanut butter
- A pinch of sea salt or Himalayan salt
DRY
- 120g (4.2oz) raw buckwheat flour
- 155g (5.5oz) whole grain spelt flour
- 2 tsp baking powder (I use tartare baking powder)
- 1 tsp cinnamon
- 2 tbsp poppy seeds
- Cacao paste or dark chocolate (at least 72%), as much as you want
Instructions
- Place bananas, peanut butter, sea salt, and pealed and chopped mango into a blender and blend until smooth. Put mango first to ease blending. If the mixture seems too thick (it has to be easily pourable), add a dash of plant-based milk or water and blend again. The thickness depends on the ripeness of your bananas and the size of the mango.
- In a big bowl, mix together the flours, baking powder, cinnamon and poppy seeds.
- Add the wet mixture to the bowl of dry ingredients, and mix until all the dry ingredients have disappeared. Mix in chopped cacao paste or dark chocolate.
- Spoon the batter into a silicone muffin pan or parchment muffin papers in a metal pan. This recipe makes 15 big muffins.
- Heat oven to 350 F (175 C). Bake for 30-35 minutes. The muffins will be done when cracks appear. Let cool for about 15 minutes before trying to remove from muffin forms.
- Method: Baking
Tips for my chocolaty banana-mango muffins:
- Make leaner muffins by ditching the cacao paste or chocolate pieces and/or peanut butter.
- You can use any nut butter that you have in hand.
- The darker the chocolate, the better as you’ll get less sugar.
- Bake a bunch of them during the weekend and freeze them to have fresh muffins whenever you want during the week.
Nele Liivlaid: founder of Nutriplanet.org She has been into healthy eating for many years, but developed a more profound interest in nutrition and related diseases when she started reading The China Study and other special books on nutrition. After being in real estate and hospitality business for more than 10 years she decided to totally change her path to spread the word about healthy and sustainable nutrition and lifestyle.
