k’s cooking class is making chocolate muffins again. honestly i haven’t made any chocolate muffins since then but i did know if i did, i would try a different recipe. so here’s my opportunity of a do-over. i chose this recipe because it doesn’t have sugar as an ingredient, instead it uses fruits: dates and banana. i didn’t have any dates and i think they are a bit too sweet, so i added apples instead. the recipe also used “nutty” ingredients, i.e. almond milk and peanut butter. k is allergic to nuts so i used cow milk and butter. finally i found a baking flour that claims it can be substituted for any baking flour, so i used it instead of wheat flour. i do think this was a better recipe than the one i tried last year. i would throw the fruits into a blender to smooth out instead of mashing because the mashed fruits sank to the bottom so the texture was over-moist on the bottom. k enjoyed them and talked about “chocolate muffins” all weekend. cooking tools
- mixing bowl
- muffin pan
- 1½ cups applesauce – or – 1½ cups dates, chopped and pitted + 1 cup water + ¾ teaspoon baking soda
- ¾ cup gluten free 1:1 baking flour mix – or – ¾ cup whole wheat flour
- ½ cup oat flour
- ¼ cup unsweetened cocoa powder (not Dutch-process)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon vanilla
- ½ cup cow milk – or – ½ cup almond milk
- 2 large, very ripe banana s, mashed
- 2 tablespoons oil
- 1½ Tbsp butter – or – 1½ Tbsp peanut butter (or other nut butter)
- preheat oven to 350 degrees and spray a mini muffin tin or standard loaf pan with nonstick spray.
- if using dates, place the dates and water in a small saucepan, uncovered, over high heat. As soon as the mixture comes to a boil, add the baking soda. mixture will foam up; reduce the heat to medium or medium high if mixture starts to foam over. After a minute or two, the dates should begin to break down. Use a wooden spoon to stir/mash up the dates a little. Let simmer for another five minutes or so until the dates break down into a paste-like mixture. Add an additional splash of water if the mixture starts to look dry before the dates have completely broken down. Once dates are a stir-able mass, set aside to cool.
- in a large bowl, combine the flours, cocoa, baking soda, baking powder and salt. add the fruit, vanilla, milk, bananas, oil and butter and stir until well combined. do not overmix.
- place about a heaping tablespoon of batter into each mini muffin well or pour batter in prepared loaf pan.
- bake for 12 – 13 minutes for mini muffins (they are done when the tops feel firm to the touch). if making a loaf, bake for 40-45 minutes.
original recipe from Pancake Princess: Vegan Chocolate Mini Muffins (no sugar!)