In honor of Mother’s Day (and as an excuse to procrastinate on my senior thesis project), I’ve decided to bake batches of muffins as a yummy surprise for my mom. After coming across Solveig Berg Vollan’s Vegan Double Chocolate Chip Muffins recipe, I was inspired to create my own version of double chocolate chip vegan muffins with an emphasis on dates, that gives this recipe a satisfyingly chewy and sweet kick. While these muffins taste sinfully delicious, they are actually a completely guilt-free treat! The muffins contain no sugar or oil and can be made gluten-free, which comes as quite a shock when you take a bite into the rich chocolaty goodness!

Double Chocolate Chip Date Muffins

Ingredients:

1 ½ cup all-purpose flour (or gluten-free flour)

4 tbsp. raw cacao powder

2 tsp. baking powder

½ tsp. salt

1 ½ cup coconut milk

1 tsp. vanilla extract

2 ripe bananas

1 cup pitted dates

1 cup chopped pitted dates

¾ cup vegan dark chocolate chips

1. Preheat oven to 375°F.

2. Mix dry ingredients into a bowl.

3. Blend together 1 cup of the milk, vanilla extract, bananas and 1 cup pitted dates until you have a smooth mixture.

4. Mix in wet mixture with dry ingredients. Gradually stir in the ½ cup of milk until you have a cake-like batter.

5. Stir in the chocolate chips and chopped dates.

6. Line a cupcake sheet with about six to eight cupcake liners. Fill each muffin cup equally to the top with the batter.

7. Bake for 30-35 minutes until a toothpick comes out clean.

8. Take out of the oven and allow to cool for about 10 minutes.

Enjoy with glass of your favorite nut-based milk!

Also by Jessica: How to Make Vegan Sushi

Quinoa Seaweed Salad

Yoga Sequence for Opening the Third Eye Chakra

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Photo: Jessica Renae

This post was first published on May 8, 2014.