Banana Bread Chocolate Muffins

These muffins are fudgy and chocolaty, so delicious. The best part is that they are 100% plant-based and made from ingredients that are good for you

Time to read: 4 mins | Time to make: ~1 hour | Yields: 10-11 servings

Ingredients

• 1 tablespoon (7 g) flaxseed meal 

• 2.5 tablespoons (37 ml) water 

• 1/4 cup (30 g) oat flour

• 1/2 cup (45) rolled oats

• 1/3 cup (40 g) buckwheat flour 

• 1/2 cup (48 g) cocoa powder

• 1 ½ tsp baking soda

• 1 tsp baking powder

• 1/4 tsp sea salt

• 2 medium-sized ripe bananas

• ¾ cup (12 dates ~140g pitted) dates

• 1/3 cup (80 g) tahini

• 1/2 tsp pure vanilla extract

• 4 tablespoons plant-based milk

• 1/4 cup (60 g) vegan dark chocolate chips

Method

1. Mix flaxseed meal with 2.5 tablespoons of water and set aside to thicken.

2. Add oats, oat flour, buckwheat flour, cacao, baking powder, baking soda, and salt to a medium mixing bowl. Mix to combine.

3. Add banana, flax "egg," tahini, and dates to a high-speed blender. Blend until smooth.

4. Add the wet mixture to the bowl with the dry ingredients and mix to combine. If the batter seems dry, add plant-based milk. You want a scoopable batter that's still moist.

5. Lastly, add chocolate chips and stir to combine.

6. Preheat oven to 350°F (176°C). Divide the batter between lined muffin tins or silicone cups, filling almost all the way to the top. This batter makes 11 muffins.

7. Sprinkle on a few more chocolate chips before baking.

8. Bake on the center rack for 25-30 minutes.

9. Let rest for 5 minutes, then transfer muffins to a cooling rack to let cool completely. The wrappers come off more easily, and the texture is best when completely cooled.

10. Store leftovers in the container at room temperature or refrigerator for 4-5 days or in the freezer for up to 1 month.

Nutrition facts per one serving:

Energy: 225kcal | Carbs: 39 g | Protein: 5 g | Fat: 7 g