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Vegan chocolate muffins with coconut blossom sugar

updated

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Ingredients for 1 servings:

  • 180 g date(s), dried, pitted
  • 350 ml water
  • 60 g coconut blossom sugar
  • 2 pinches of vanilla, real, ground
  • 1 pinch of salt
  • 1 pack of cream of tartar baking powder
  • 50 g cocoa powder
  • 8 tbsp rapeseed oil
  • 1 banana(s), ripe
  • 300 g wholemeal spelt flour
  • n. B. walnut halves
  • n. B. dark chocolate, vegan

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

suitable for small children

Preheat the oven to 170 degrees Celsius (fan). Then, puree the dates and water in a food processor or with a hand blender. Add the coconut blossom sugar, vanilla, and salt and process until smooth. Then add the flour, baking powder, cocoa powder, oil, and banana and mix well. Pour the batter into a prepared muffin tin and bake for about 25 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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