In case you’ve followed my blog for a while, you must have noticed by now, that I love muffins. In fact, I usually bake muffins 3-4 times a week to satisfy my family’s appetite and mine. Fortunately I have developed several whole food not-so-sweet muffin recipes (I do not like overly sweet treats) that do not affect our health or weight and can be enjoyed guiltlessly.
My festive plant-based chocolaty peanut butter-persimmon muffins are a great addition to your holiday meals.
Besides being plant-based, these muffins are also gluten-free, sugar-free, and oil-free.
|5-10 dates (I use 5)|
|250ml (1 cup) water or plant-based milk|
|1 medium banana|
|2 heaped tablespoons peanut butter|
|1 big ripe persimmon|
|A dash of sea salt|
|120g (4.2oz) raw buckwheat flour|
|155g (5.5oz) oat flour|
|2tsp baking powder (I use tartare baking powder)|
|2tbsp (not heaped) cacao powder|
|2tbsp (not heaped) carob powder|
|Dark chocolate pieces (as much as you want)|
In a small bowl, cover the chopped dates with 250ml water or plant-based milk and let soak for about 30 minutes.
In a big bowl, mix together the flours, and powders.
Place the dates with the soak water, banana, peanut butter, and persimmon into a blender and blend until smooth.
Add this wet mixture to the bowl of dry ingredients, and mix until all the dry ingredients have disappeared.
Spoon the batter into a silicone muffin pan or parchment muffin papers in a metal pan. Press a piece of dark chocolate into every muffin. This recipe makes 15 big muffins.
- Make leaner muffins by ditching the chocolate pieces.
- You might want to put less dates, if you use sweetened plant-based milk.
- If you have medjool dates (the big ones), use 3-5 pieces.
- You can also use only carob or only cacao. I just like to play with different tastes.
Nele Liivlaid: founder of Nutriplanet.org She has been into healthy eating for many years, but developed a more profound interest in nutrition and related diseases when she started reading The China Study and other special books on nutrition. After being in real estate and hospitality business for more than 10 years she decided to totally change her path to spread the word about healthy and sustainable nutrition and lifestyle.