Hey there! How are you?
Rainy days are for baking, right? Can’t come up with anything better than baking chocolate muffins on a rainy Sunday. Aaand not just any kind of chocolate muffins but double chocolate muffins with extra choc chips and banana chunks. Made with naturally gluten free buckwheat flour, organic cacao powder and naturally sweetened with bananas and dates. These muffins are the perfect guilty (free) pleasure and the baking process will make your house smell heavenly.
I’m super excited to share this easy breezy, one bowl recipe with you guys. Hope you’ll love it as much as we do! (Anyone who doesn’t like chocolate?)
One batch will you give you twelve Chunky Double Chocolate Banana Muffins that are
No added sugar or oil
Make grain free version by using almond or coconut milk.
Tip: they taste even more delicious with a scoop of vegan vanilla ice cream 😉
Here are the instructions, happy baking!
Chunky Double Chocolate Banana Muffins
(makes 12 muffins)
1 ½ cup buckwheat flour
3 tbsp cacao powder
1 ½ tsp baking powder
½ baking soda
1 ripe banana
12 fresh medjool dates, pitted
1 tsp pure vanilla extract
1 – 1 ¼ cup plant mylk of choice
¾ cup dark chocolate chips (non-dairy)
1 ripe banana, diced
Start by preheating oven to 175°C. Grease a muffin pan with dash of coconut oil or use paper liners.
In a large bowl mix all the dry ingredients together, stir well to combine.
Place peeled and chopped banana, pitted medjool dates, vanilla extract and plant mylk (starting with one cup) into a blender/food processor and blend until smooth. Transfer into large bowl with dry ingredients and stir well to combine. If batter appears too dry/thick, add in the remaining dash of plant mylk.
Add chocolate chips and diced banana, carefully stir just a couple times (without mashing the banana) to get everything mixed.
Divide the batter evenly into muffin pan and bake in the oven for about 20 minutes or until toothpick comes out clean. Remove out of the oven, serve and ENJOY!
Thank you for stopping by, have a beautiful day! 🙂
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