I developed this recipe for Oilfree vegan Chocolate Muffins during winter time when my daughter was on a class trip and all she wanted was a cake waiting for her when she came back home. Oilfree baking is a never ending challenge and although I am not really into baking anymore since I switched to a whole food plant-based diet, I am craving muffins once in a while too. In this recipe I used bananas as a subsitute for oil and these muffins are only sweetenend with dates, which makes them even more healthy. They are not as moist as muffins are used to be, that’s why I divided them into two halves and filled them with homemade jam and topped them with dark chocolate. Sounds good? Let me know what you think about this recipe ;-).
Ingredients Oilfree vegan Chocolate Muffins (6 Servings)
1 cup whole wheat flour
1 heaped tbsp. cocoa powder
2 tsp baking powder
50 g dark chocolate (divided)
1 pinch salt
1 small banana (or ½ half large)
4 medjool dates
1 cup + 2 tbsp plant milk
1 tbsp agave nectar
¼ tsp vanilla bean
dried rose petals
6 tsp homemade jelly or jam
Step 1
Preheat oven to 350 degrees F (175 degrees C). Line a 6 cup muffin pan with paper or use a silicone muffin tray.
Step 2
Sift together the flour, baking powder, cocoa and salt. Grate half of the dark chocolate and mix with flour. Set aside.
Step 3
In a high speed blender, blend the banana, plant milk, medjool dates, agave and vanilla bean. Transfer wet ingredients to a bowl. Add the flour mixture and carefully fold in. Fill the muffins cups and bake for 25 minutes in the preheated oven, or until a toothpick inserted into the muffins comes out clean. Allow to cool.
Step 4
Melt the remaining dark chocolate and pour over your muffins. Sprinkle with rose petals immediately. Half muffins, spread with homemade jelly or jam, put together again.
Enjoy!
