Dr. Fuhrman Valentine's Day Dark Chocolate Strawberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
10 medjool dates, pits removed1 can (15 oz.) black beans3 bananas2 cups frozen organic strawberries, thawed2 heaping tablespoons ground flaxseeds¾ cup dark chocolate cocoa powder½ cup whole-wheat flour1 teaspoon baking powder1 teaspoon baking soda1 tablespoon vanilla extract1 tablespoon coffee extract (optional)Sprinkle of cinnamon (optional)
Instructions:
1) Preheat oven to 350 degrees.
2) In a large bowl, stir whole-wheat flour, baking soda and baking powder.
3) Then, in a cup or small bowl mix ground flaxseed with ½ cup water and let sit for five minutes.
4) Put aside dry mixture and in a Vitamix or blender, combine black beans, pitted dates, 2 bananas, cocoa powder, flaxseed gel (after sitting for the five minutes), vanilla and coffee extract. Combine this mixture with the dry mixture and stir thoroughly until all the flour is mixed into the wet chocolately mixture.
5) Chop up the 3rd banana and stir in for some fun banana chunks in the final muffins. Add whole defrosted strawberries (if there is “strawberry juice” in the bowl of defrosted strawberries, leave this out as it will make the batter too liquidy) and stir in these as well.
6) In a 12-cup muffin pan place cupcake paper cups and using a spoon, scoop in batter in equal parts. Bake for 20-25 minutes and serve warm.
7) Sprinkle cinnamon on top if desired.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user RENOODLE.
1) Preheat oven to 350 degrees.
2) In a large bowl, stir whole-wheat flour, baking soda and baking powder.
3) Then, in a cup or small bowl mix ground flaxseed with ½ cup water and let sit for five minutes.
4) Put aside dry mixture and in a Vitamix or blender, combine black beans, pitted dates, 2 bananas, cocoa powder, flaxseed gel (after sitting for the five minutes), vanilla and coffee extract. Combine this mixture with the dry mixture and stir thoroughly until all the flour is mixed into the wet chocolately mixture.
5) Chop up the 3rd banana and stir in for some fun banana chunks in the final muffins. Add whole defrosted strawberries (if there is “strawberry juice” in the bowl of defrosted strawberries, leave this out as it will make the batter too liquidy) and stir in these as well.
6) In a 12-cup muffin pan place cupcake paper cups and using a spoon, scoop in batter in equal parts. Bake for 20-25 minutes and serve warm.
7) Sprinkle cinnamon on top if desired.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user RENOODLE.
Nutritional Info Amount Per Serving
- Calories: 165.8
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 147.5 mg
- Total Carbs: 38.1 g
- Dietary Fiber: 7.5 g
- Protein: 4.8 g
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