Wow – this is the third muffin recipe I’m posting in a row! What can I say – we eat a lot of muffins.
In an attempt to cut out more sugar from our diets (even natural sugars!), I’ve been playing around with some new recipes. This muffin recipe uses NO SUGAR but tastes great! Dates are used to sweeten them. They’re moist, yummy, and full of good for you ingredients.
Chocolate Peanut Butter Muffins (sugar free, oil free, dairy free, vegan)
yield: 12 muffins
8 oz. (about 1 1/2 c.) dates
1/2 c. water
1 c. applesauce (or 2 mashed bananas)
1 tsp. vanilla
1/2 c. non-dairy milk (I used unsweetened almond milk)
1/4 c. peanut butter
1 c. flour (I used white whole wheat)
1/2 c. cocoa powder
2 tsp. baking powder
1/2 tsp. salt
Preheat oven to 350 degrees.
Lightly grease a muffin tin or use a silicon pan.
Blend dates and water in a blender until it’s a smooth paste.
Add blended dates to a medium bowl with all the wet ingredients (applesauce, vanilla, milk, and PB.)
In a separate bowl whisk all the dry ingredients (flour, cocoa, baking powder, and salt.)
Add the dry ingredients to the wet ingredients and stir just until combined.
Scoop batter into your muffin tin and bake 18-22 minutes (I baked for 20 ) until toothpick comes out clean.
Notes: Feel free to double the recipe for 24 muffins. Also, they freeze well!