Chocolate Muffins [Vegan+GF+Sugarfree]

In the land of muffins, this would be my favourite. I was trying to perfect cupcakes and ended up with these muffins that taste so so so good. I love it. When heated, these muffins taste like cupcakes. Chocolaty with a dash of banana & peanut butter flavour, this would be your favourite breakfast, once you start to make them. If I can bake, you can too-because I suck at baking. Look at that perfect muffin top, with those cracked crust, anyone hungry? Another #MeatlessMonday post and #EatForThePlanet post

I was trying to perfect this recipe for weeks. It would taste good, but very soon it would sink in the middle. Happened in over 3 attempts. Until last week, when the muffins rose and stayed risen. One thing that fascinates me the most in this world, is watching cakes rise. This might sound funny and perhaps, even unbelievable because I take my barstool in front of the oven and wait for it to rise. Even if it is an hour. I sit in front of the oven and watch. So, on that particular day, I get up really early and decide to make muffins. Put them in the oven and when they rose, I did my happy dance, woke my husband up (around 6AM- not the time we wake up on an usual weekend) and smiled at him and said “The muffins actually rose today”. He looked at me and said 2 words “GET OUT!”. Lol! I was so excited, I didn’t check the time. When he had the muffins, later that day, he said he loved it. Now, there is no sugar or normal flour. So, for a gluten-free, vegan and sugar-free muffin, I am truly impressed with myself.

You need:

• Oats- 1 cup and half
• Almonds-1/2 cup
• Baking powder-1.5 tsp
• Baking soda-1 tsp
• Cacao powder-3/4 cup
• Ground Coffee-1 heaped tsp
• Salt-1/4 tsp
• Dates-15 / 1 cup
• Banana-2 large/3 medium
• Peanut butter-1 Tbsp +1.5 tsp
• Almond milk-1 cup and half
• Concentrated Vanilla extract-1 tsp (2 tsp for normal extract)

Method:

• Preheat oven to 175 deg C.
• In a food processor, chuck oats and almonds in and grind until it is a fine flour consistency. Add to a large mixing bowl.
• To this add baking powder, baking soda, salt and cacao (pass these through a sifter).
• Warm 1/2 cup milk, add ground coffee and ensure it is well dissolved. add this to into the food processor, add dates, banana, peanut butter, almond milk, vanilla extract and make a smooth puree
• Add this to the dry ingredients and mix everything well. Batter will resemble a thick pancake batter.
• Add this to silicone molds arranged on a baking tray and bake for 20 minutes or until the crust starts to crack like a muffin. Toothpick might not be very clean. Just take one out of the oven and check if they are firm to touch on top. If not, another 5 minutes. Let them sit for an hour. Remove from the molds and store in an airtight container.
• I love to warm them up for few minutes. They taste amazing.

So, try out this amazing chocolate muffins. Snap some delicious photos and tag #yesiamvegan on Facebook, Twitter, Pinterest or Instagram. Would love to see some

Do you love baking? Try this vegan, gf, sugar-free banana bread