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Double Chocolate Banana Date Muffins

Print Recipe
Servings: 18 muffins
Ingredients Method Notes

Ingredients
  

  • 6 ripe bananas or 4 bananas and 1 ripe avocado
  • 2/3 c coconut oil
  • 1/2 c brown sugar
  • 1/2 c granulated sugar
  • 1 c Medjool dates pitted and diced
  • 2 whole eggs
  • 2 tsp vanilla extract
  • 2 tsp cinnamon (optional)
  • 1/4 tsp himalayan pink salt
  • 2 tsp baking soda
  • 2 1/2 c flour
  • 1/2 c cocoa powder not dutch processed
  • 2 tbsp espresso hot, not boiling
  • 1 c semi-sweet chocolate chips or chunks
  • 1/2 c chopped pecans or walnuts (optional)

Method
 

  1. Pre-heat oven to 350 degrees (F).
  2. Soak the dates in hot water so that they plump. Drain the water and set aside.
  3. Combine the bananas (avocado if using), coconut oil, and sugars. Stir until well incorporated.
  4. Add the dates and stir well.
  5. Add the eggs and vanilla and whip until evenly distributed.
  6. In a separate medium size bowl, combine the flour, cocoa powder, salt, cinnamon, and baking soda.
  7. Stir in the dry ingredients into the wet ingredients, gradually. Be careful not to over-mix. Simply stir with a large spoon and fold until everything is well combined.
  8. Stir in the hot espresso. This allows the cocoa flavor to develop in the batter.
  9. Fold in the chocolate chunks, along with the nuts if using.
  10. Pour the batter into muffin cavities and bake for about 20 minutes. A toothpick or knife should come out clean when the cake is pierced.

Notes

You can omit the avocado and use another tablespoon of oil instead. I have made this many times without the avocado.