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
Preheat oven to 350 degrees F (175 degrees C). Line a 6 cup muffin pan with paper or use a silicone muffin tray.
Sift together the flour, baking powder, cocoa and salt. Grate half of the dark chocolate and mix with flour. Set aside.
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.
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.