Need a Healthy, Filling Snack With No Added Sugar? Try These Delicious Muffins

The following post was originally featured on Hummusapien and written by Alexis Joseph, MS, RD, LD, who is part of POPSUGAR Select Fitness.

I think I could spend the rest of eternity with these muffins.

My bananas were so overripe that I swear they were starting to ferment. Can bananas turn into wine? Maybe that's why these tasted so spectacular. I wanted something all yummy and detox-y to satisfy my sweet tooth after noshing on endless bowls of sweet potato, lentil, and kale salad. Overripe bananas and dates make these perfectly sweet without the natural sweetener taste. You know how sometimes when you eat a healthy no-added sugar granola bar they taste like they have like, negative sugar? These are not those.

These have positive sugar - in the healthiest way possible! They're super moist with a delightfully crispy top. The other amazing part about these muffins is that they're made in the food processor instead of two bowls for easy clean up. See? I'm always thinking about you guys.

I was actually rather shocked at how fabulous these turned out. I thought they might taste like chocolate hockey pucks. Or banana-flavored cardboard. Sometimes I surprise myself.

Okay, I nearly always surprise myself. Like the other day when I couldn't find my cell phone anywhere and there it was chilling on top of the canister of oats . . . in the pantry.

Surprise!

To learn more about this recipe, check out more from Hummusapien.

From Hummusapien

Vegan Chocolate Banana Muffins

Ingredients

2 medium very overripe bananas
2 tablespoon coconut oil, melted
8 large medjool dates, pitted
1 teaspoon vanilla extract
1 teaspoon instant coffee (or espresso powder)
1 cup almond meal
1 cup oat flour
1/3 cup old-fashioned oats
3 tablespoons cacao powder
2 tablespoons ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt

Directions

1. Preheat oven to 350ºF. Line a muffin tin with silicone liners or spray with cooking spray.
2. Place bananas, coconut oil, dates, vanilla, and instant coffee in the bowl of a large food processor. Blend until very smooth and creamy.
3. Add almond meal, oat flour, old-fashioned oats, cacao powder, ground flax, baking soda, and salt. Process until well-combined, being sure not to over mix
4. Spoon mixture evenly into muffin tin. The mixture will be very thick. Wet the back of a spoon and gently press down the top of each muffin to get rid of any peaks.
5. Bake for 25 minutes. Cool muffins in pan for 10 minutes before transferring to a cooling rack to cool completely.
6. Store in the refrigerator.

Information

Category

Breakfast/Brunch

Yield

12 muffins

Cook Time

35 minutes

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