This is the perfect snack for those who need something sweet in the afternoon, but it’s a healthy recipe because it’s sweetened only with banana and dates. It’s very easy to prepare and will be loved by adults AND children, so don’t forget to add it to your Healthy Meal Planning.
1 banana, using a ripe one for a sweeter taste
45g (about 3 large) pitted Medjool dates – If they are small and with less meat, use 5 and let them soak for 10 minutes in hot water before using them.
2 large organic eggs or 3 small ones
2 tablespoons of natural Greek yogurt
½ cup (50 g) of almond flour
¼ cup (30 g) grated coconut
1 teaspoon (5 g) of yeast
¼ teaspoon baking soda
½ teaspoon of cinnamon
1 tablespoon of pure cocoa powder
1 tablespoon of carob
Granulated almond (optional)
1. Soak the dates in hot water for about 10 minutes.
2. Heat the oven to 180ºC (350ºF).
3. In a food processor, add the banana, the dates (without the water), 2 eggs and 2 tablespoons of yogurt. Turn on the processor and mix everything until there are no lumps.
4. Add the rest of the ingredients: ½ cup (50 g) of almond flour, ¼ cup (30 g) grated coconut, 1 teaspoon (5 g) of yeast, ¼ teaspoon baking soda, ½ teaspoon of cinnamon, 1 tablespoon of pure cocoa powder, and 1 tablespoon of carob in the same processor and mix for a few more minutes until there are no lumps.
5. Bake for 25 minutes. Use a toothpick to make sure they are done. Insert it at the center of a muffin. If it comes out dry, it means that they are ready.
6. Take them out of the mold and let them cool on a cooling rack.
If you like almonds, you can add ¼ of a cup of granulated almonds to the same batter to give it a crunchy touch, or you can use it simply as decoration on top.
Keywords: muffin, chocolate, carob, gluten-free, banana, dates, sweetened with fruits, breakfast, healthy breakfast, healthy brunch, vegetarian, healthy, snack, easy, simple recipe, eat healthy, easy to make, on the go, portable snack