Banana Muffins~No Sugar (with Chocolate Spread)

By SpartyGreenMom

What Else Makes My Healthy Muffins So Healthy?
They are 100% whole grain. They are made with white whole wheat flour, which has all the nutrition and fiber of regular whole wheat, but a lighter taste for baking.
They are dairy-free (creaminess comes from coconut milk)
They are oil-free (again, the creaminess comes from coconut milk)
They are loaded with antioxidants and phytonutrients (thanks to all of the unrefined plant-food ingredients)
They are loaded with fiber

Ingredients

• For the No Sugar Added Chocolate Spread:
• Yields: 12 Muffins
• 1 cup raw cashews
• 8 pitted dates
• 3 tablespoons raw cocoa powder
• 1/2 cup plus 1 tablespoon coconut milk
• 1/8 teaspoon unrefined sea salt
• For the Muffins:
• 3/4 cup coconut milk
• 1/4 cup water
• 2 ripe bananas
• 12 pitted dates
• 2 organic, pastured eggs
• 1/2 teaspoon pure vanilla extract
• 1 3/4 cup white whole wheat flour
• 1 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 cup finely chopped pecans

Details

Servings 12
Adapted from cleancuisineandmore.com

Preparation

Step 1

For the No Sugar Added Chocolate Spread:
Soak the cashews in water for 30 minutes. Drain and rinse with cool water. Pat dry with paper towels.
In a high speed blender (such as a Vita-Mix), add the cashews, dates, cocoa powder, coconut milk and sea salt; process until smooth and creamy, about 2 minutes.
Note: Chocolate spread will keep for 3-4 days if stored in a covered container in the refrigerator.

For the Muffins:
Preheat the oven to 375 degrees. Put 10 paper liners into shallow muffin pans.
Place the coconut milk, water, bananas, dates, eggs and vanilla extract in a high speed blender (such as a Vita-Mix); process until smooth and creamy, about 2 minutes. Set wet ingredients aside.
Sift the flour, baking powder and baking soda into a medium-sized mixing bowl. Fold the wet ingredients in with the dry. Stir in the chopped pecans.
Spoon the batter into the paper liners. Bake in the preheated muffin for about 15 to 18 minutes, or until risen, golden and firm to the touch. Transfer to a wire rack and let cool. Serve warm with chocolate spread.
Note: Banana nut muffins will keep for 3-4 days if stored in a covered container in the refrigerator. Heat in the microwave for 15 seconds before serving.