Chocolate Date Muffins

Who doesn’t love a muffin at tea time? Especially ones that are as sweet as these! Not only are these muffins packed with all the good stuff and taste amazing, they are GLUTEN FREE with NO REFINED SUGAR, only natural sweeteners! And if that isn’t enough, they are moist, dense and rich in flavour – just one of these as a snack will keep you satisfied for hours AND curb your chocolate cravings!

They are super easy to make and easily adaptable if you don’t have certain ingredients – I have highlighted these at the link in my bio along with the full recipe.

DO I NEED THE BANANA?

I have used banana in this recipe as the glue, however if you don’t have any to hand or don’t want the added sweet banana taste, you can omit them, but they may not turn out as moist.

TOO SWEET, OR NOT TOO SWEET

As banana and dates are both natural sweeteners, and cacoa powder is also on the sweeter side, I’ve noted the addition of maple syrup or honey as optional. If you’re not a fan of the bitter cacoa taste I would recommend you put some in.

ALMOND FLOUR/GROUND ALMOND

Just a note to say that almond flour is essentially ground blanched almonds so don’t fret if you your packet says ground almonds and not almond flour, they are the same thing! If you don't have almond flour to hand, you can use gluten free plain flour instead (or normal plain/wholemeal flour if you don't mind at it not being gluten free).

INGREDIENTS (yields 6):

• 1 cup almond flour

• 1/2 banana - mashed

• 1/3 cup dates

• 1 egg - beaten

• 1/2 tsp bicarbonate of soda

• 1/2 scoop chocolate protein powder

• Pinch of salt

• Pinch of ground cinnamon

• 2 tbsp cacoa powder

• 1/4 cup dark chocolate chips

• 1 tbsp maple syrup/honey (optional)

• 1 tbsp milled mixed seeds (optional)

1. METHOD: Preheat the oven to 170 degrees and grease each compartment of a muffin tin.

2. In a mixing bowl, beat together the egg, banana and dates, and honey or maple syrup if you are using. Add the salt, cinnamon, baking powder, protein powder, cacoa powder and milled mixed seeds if you are using, then continue to whisk until everything is completely mixed together. Next, mix in almond flour using either a rubber spatula for large wooden spoon until fully combined.

3. Spoon equal amounts of the mixture into the muffin tin, filling each cup about ¾ full, then place on the dark chocolate chips to the tops of the mixture, distributing them evenly.

4. Bake for 13-15 minutes, until an inserted cocktail stick comes out clean.

5. Place on a cooling rack to cool for 10-15 minutes before removing from the tin.

NUTRITIONAL INFO – Per serving:

197 kcal

16.8g carbs

11.9g fat

8.8g protein