These zesty, chocolate muffins with a cashew cream frosting are the perfect healthy dessert to curb your sweet tooth cravings. I use whole, real and fresh ingredients so these muffins support a healthy lifestyle! These chocolate muffins are vegan and gluten free, made with an extra dash of love! They are super moist and fluffy - sure to WOW chocolate lovers of all ages! Enjoy!
Vegan I Gluten Free
Serves: 12 - 15 muffins
Time: Overnight soaking + 35 minutes
4 bananas
1.2 cup buckwheat flour
1/2 tsp. baking soda
1 tsp. cinnamon
1 cup coconut milk
1/2 tsp. nutmeg
1/2 cup coconut shreds
1/2 cup oats
1/3 cup raisons
2 dehydrated bananas, chopped
Frosting
1 cup cashews, soaked overnight
8 - 10 dates, pitted & soaked
1 tbsp. lemon juice
1/2 tsp. apple cider vinegar
Add your cashews for the frosting to a bowl and cover with 2 - 3 inches of water, let soak overnight, 8 - 10 hours.
To prepare the muffins - Preheat the oven to 350F / 180C. Prepare your muffin tin - I use this silicone mold for easy release.
Cover the cashews (for the frosting) with boiling water, soak for 30+ minutes. Set aside.
Add bananas - coconut shreds in a blender or food processor. Mix until smooth. Transfer to a large mixing bowl.
Add the oats, raisins and chopped dehydrated bananas to the mixing bowl. Stir to combine.
Pour the muffin batter into the muffin molds, filling each 3/4 of the way full.
Bake for 20 - 25 minutes, until slightly browned and firm. Let cool in the muffin molds 10+ minutes to set.
To prepare the frosting - In a blender or food processor add all your frosting ingredients. Blend until smooth. Taste and adjust as needed. Let set in the fridge 10+ minutes to thicken.
Top your muffins with the frosting.
To make natural sprinkles use zest of a lemon.
Serve & enjoy!
Store leftovers 2 - 4 days in the fridge.
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