Chocolate muffins without sugar and flour

Ingredients for 1 servings:

• 50 g cocoa powder, unsweetened
• 1 banana(s), ripe
• 150 g date(s), dried
• 100 ml water, boiling
• 200 g almonds, ground or mixed with hazelnuts
• 50 ml milk or almond milk
• 3 eggs (also possible without eggs)
• 2 tsp baking powder
• 1 pinch of vanilla
• 1 pinch of salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Super soft and juicy

Preheat oven to 180°C (top/bottom heat). Lightly grease a muffin tin or silicone mold. Pour 100 ml of boiling water over the dates and soak for 20 minutes. Then drain the soaking water, reserving 50 ml. Place the soaked dates, 50 ml of soaking water, banana, eggs, (almond) milk, ground almonds, cocoa powder, baking powder, vanilla, and salt in a blender and puree. Pour the batter into the muffin tins and bake in the preheated oven on the middle rack for about 20 minutes until firm but not hard. Remove and let cool. Freeze any leftover muffins and, if needed, defrost them in the microwave for about 1 minute. They’ll taste just like freshly baked again.