Vegan Banana Chocolate Blender Muffins

I'm happy to share with you these vegan banana chocolate muffins. I tried to make them as high carb and low fat as possible - but I couldn't help adding some dairy-free chocolate to the mix (my husband's request). These mounds of goodness are gluten-free, refined sugar-free, dairy and egg free. Enjoy!


Vegan Banana Chocolate Blender Muffins 


3 ripe bananas (spotted black)
2 tablespoons chia seeds in 10 tablespoons of water, sit for 5 minutes
8-10 fresh dates or use 16 dried dates soaked in warm water
2 tablespoons coconut sugar
1 teaspoon vanilla extract
1 cup gluten-free flour or spelt flour (or 1/2 cup whole wheat flour and 1/2 cup plain flour)
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup dairy-free dark chocolate chips or you could use raisins



Preheat oven to 180 degrees.

In a bowl, add flour, baking agents and salt. Mix well with a fork.

In the Optimum or high powered blender blend bananas, chia seeds, dates, coconut sugar and vanilla extract until thick and combined.

Add wet mixture to wet. Fold gently with a wooden spoon or spatula. Be careful not to over mix. Once combined fold in chocolate chips.

Immediately spoon into silicon muffin cups or a muffin tray. I use silicon cups so I don't have to oil the tray.

Bake until cooked through, about 35 minutes. Remove from silicon cups within a few minutes of coming out of the oven, otherwise muffins will sweat.


Makes 9 muffins.