These muffins are moist, filled with chocolate flavor, vegan and of course, super delicious! They can easily be made gluten-free and they are perfect as a snack or as a part of breakfast!
Here's the recipe:
3 ripe bananas
5-7 dates (dried or fresh)
3 tbsp cocoa powder
200 g oats
100 g chopped almonds
2-3 tbsp sweetener of choice (I used sukrin gold)
1 tsp baking powder
Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit. Mash the bananas with a fork and chop the dates into chunks. Mix all the ingredients in a bowl and transfer into muffin forms. Bake for 15-20 minutes and let them cool.
I decorated these babies with whipped coconut cream (the firm part of a can of coconut milk) mixed with 1-2 tsp sweetener (I used sukrin melis) and a fresh raspberry on top. It's just so cute, yummy and healthy! Let's take a huge bite, shall we guys?