Chocolate and Date Muffin Recipe
These moist & fudgy muffins packed with bananas, dates, and dark chocolate are perfect for a plant-based treat. If you need snacks for on the go, this recipe will keep you going until lunch!
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Ingredients
- 75 g organic dark chocolate dairy-free, melted
- 3 ripe bananas mashed
- 125 g plant-based yoghurt
- 100 g organic dates soaked in 200ml warm water
- 6 tbsp agave syrup
- 1 tsp organic vanilla extract
- 125 g organic plain white flour
- 125 g organic ground almonds
- 2 tsp organic baking powder
- 2 tsp organic cocoa powder
- Pinch natural fine sea salt
Instructions
- Line a 12-hole muffin tin with paper cases.
- Melt the chocolate gently over a pan of simmering water or in short bursts in the microwave, then let cool slightly.
- Blend the soaked dates with their water until smooth and thick.
- Mash the bananas in a large bowl, then stir in the date paste, yoghurt, agave, vanilla, and melted chocolate.
- In another bowl, mix together the flour, ground almonds, baking powder, cocoa powder, and salt.
- Fold the dry mix into the wet mixture just until combined.
- Spoon the batter evenly into the muffin cases, filling each about three-quarters full.
- Bake for 20 minutes, until the tops are risen and spring back lightly when pressed.
Comments & Ratings (2)
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These are such moist muffins!
These didn’t last long in our house 🙂