Wholegrain chocolate-banana-date muffins

Ingredients for 1 servings:

• 100 g almonds, ground
• 150 g wholemeal spelt flour
• 2 eggs
• 1 banana(s), ripe
• 150 g pitted dates
• 1 tbsp almond butter
• 45 g cocoa powder
• 2 tsp baking powder
• 1 pinch of salt
• 2 tbsp coconut oil or butter
• 2 tbsp cocoa powder
• 2 tbsp maple syrup or honey

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Pour boiling water over the dates and let them soak for about 20 minutes to make them easier to puree. Drain the soaking water, reserving about 100 ml of the soaking water. Mix the dry ingredients together. Preheat the oven to 180°C (top and bottom heat). Puree the soaked dates, 100 ml of the soaking water (or just 50 ml, see below), the banana, eggs, and almond butter. Pour the batter into 12 prepared muffin tins and bake in the preheated oven on the middle rack for about 15 minutes. Remove from the oven and let cool. For the chocolate ganache, gently warm the coconut oil or butter. Mix with the cocoa powder and the maple syrup or honey to form a smooth glaze. Let the ganache cool slightly to thicken again. Spread the muffins with the chocolate ganache and, if desired, garnish with puffed cereals, chopped nuts, or dried berries. *If you don’t have almond butter, use 50 ml of milk, oat milk, or almond milk and later use only 50 ml of the date soaking water.