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Refined Sugar-Free Chocolate Muffins
[Vegan, Gluten-Free]

CR By: Charanya Ramakrishnan

Author Bio

Dairy-free sweets and meat-free dinners with Indian flair. I am Charanya, a vegan and gluten-free blogger... Read More

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Refined Sugar-Free Chocolate Muffins [Vegan, Gluten-Free]

Dairy Free

In the land of muffins, this would be my favorite. I was trying to perfect cupcakes and ended up with these muffins that taste so so so good. I love it. When heated, these muffins taste like cupcakes. Chocolaty with a dash of banana & peanut butter flavour, this would... Read More

Ingredients You Need for Refined Sugar-Free Chocolate Muffins [Vegan, Gluten-Free]

1 cup and half oats
1/2 cup almonds
1.5 tsp baking powder
1 tsp baking soda
3/4 cup cacao powder
1 heaped tsp ground coffee
1/4 tsp salt
15 / 1 cup dates
2 large/3 medium banana
1 Tbsp +1.5 tsp peanut butter
1 cup and half almond milk
1 tsp (2 tsp for normal extract) concentrated vanilla extract

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How to Prepare Refined Sugar-Free Chocolate Muffins [Vegan, Gluten-Free]

Preheat oven to 350 F.
In a food processor, chuck oats and almonds in and grind until it is a fine flour consistency. Add to a large mixing bowl.
To this add baking powder, baking soda, salt and cacao (pass these through a sifter).
Warm 1/2 cup milk, add ground coffee and ensure it is well dissolved. add this to into the food processor, add dates, banana, peanut butter,rest of the almond milk, vanilla extract and make a smooth puree
Add this to the dry ingredients and mix everything well. Batter will resemble a thick pancake batter.
Add this to silicone molds arranged on a baking tray and bake for 20 minutes or until the crust starts to crack like a muffin. Toothpick might not be very clean. Just take one out of the oven and check if they are firm to touch on top. If not, another 5 minutes. Let them sit for an hour. Remove from the molds and store in an airtight container.
I love to warm them up for few minutes. They taste amazing.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.