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Chocolate Muffins

Ingredients

  • ½ cup of dates, puréed
  • ½ cup of nonfat plain yogurt
  • 1 cup of almond milk
  • ¼ cup of coconut oil, melted
  • 1 tsp. of vanilla extract
  • 2 eggs
  • ½ tsp. baking soda
  • 1 tbsp. baking powder
  • 2 tbsp. Stevia Sugar
  • A pinch of salt
  • 1 cup of whole-wheat flour (or your favourite flour)
  • ½ cup of almond flour
  • ½ cup of cocoa powder
  • ½ cup dark chocolate chips

Instructions

  • Preheat oven to 175 °C (350 °F).
  • In a bowl, add the puréed dates, yogurt, milk, coconut oil, vanilla, and eggs.
  • Mix well.
  • Add baking soda, baking powder, Stevia Sugar, and salt.
  • Add flour and cocoa powder. Mix well.
  • Finish by adding the dark chocolate chips.

To prevent the muffins from sticking to the pan, use parchment-paper baking tins and bake for 20 to 25 minutes. The muffin is ready when a toothpick comes out clean.

Puréed dates: Cover with boiling or very hot water 100 g (about ½ cup) of dates. Let stand for a few minutes, drain, and set the liquid aside. Purée with a hand blender. Add leftover liquid if necessary. The purée should remain relatively thick, but smooth.