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Thursday, July 2, 2015

Grain-Free Chocolate Chip Mini Muffins


One reason I have always loved baking is its always a science experiment.  I almost never use other people's recipes because I prefer to make up my own, but believe me, I have definitely had my fair share of fails!

I am currently obsessed with baking with plantains.  It is so amazing to me that you can just puree this starchy fruit and use it in place of flours.  Like who knew? 

I had one that got super ripe, and since they sweeten as they ripen I thought it would be a good one to use to make something for the sweet teeth that live in this house...that would be Adam and the girls!
I had never thrown in coconut milk powder but wanted to give these little muffins some added richness.  This was certainly an experiment gone right, as everyone loved them! 

Along with being delicious, they are also gluten-free, sugar-free, low-calorie, and vegan.  How about them plantains?

Grain-Free Chocolate Chip Mini Muffins

1 large, ripe plantain, peeled and cut into quarters
2 flax eggs (2 tbsp. ground flax + 6 tbsp. hot water)
1 cup stevia for baking (or less, according to taste; you can also use xylitol)
1/2 cup coconut milk powder (or skim milk powder if not vegan)
1 scoop vanilla stevia-sweetened protein powder
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground cinnamon
1/2 cup dark chocolate chips, preferably stevia-sweetened

Puree everything in blender or food processor until completely smooth and creamy.  Stir in chocolate chips by hand.  Pour into parchment muffin cup lined mini muffin tin and bake at 350F for 18-20 minutes.  Let cool and eat.  Keep refrigerated for up to a week or freeze.  Makes 16 mini muffins.

I have shared this recipe to Urban Naturale's Plant Based Pot-Luck and Vegetarian Mamma's Gluten-Free Friday.