Banana Cocoa Muffins

Name: Banana Cocoa Muffins
Cuisine: American
Ingredients: 20 Medjool dates or 40 regular dates, pitted and chopped; 1/2 cup coconut water; 2 cups garbanzo bean flour; 3/4 cup millet, ground into flour; 1 teaspoon baking soda; 2 teaspoons sodium free baking powder; 1 cup natural cocoa powder; 1 teaspoon Ceylon cinnamon; 1 1/2 tablespoons ground chia seeds; 1 1/2 cups chopped apple; 8 very ripe bananas; 2 teaspoons alcohol-free vanilla extract or pure vanilla bean powder; 2/3 cup cooked garbanzo beans; 9 ounces fresh spinach; 2 teaspoons apple cider vinegar; 1 1/2 cups walnuts, chopped; 3/4 cup unsweetened shredded coconut

7 steps

Updated at: Thu, 17 Aug 2023 04:46:35 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories223.8 kcal (11%)

Total Fat9.1 g (13%)

Carbs35 g (13%)

Sugars14.9 g (17%)

Protein6.2 g (12%)

Sodium51.6 mg (3%)

Fiber6.1 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

24 servings

20Medjool dates

pitted and chopped

½ cupcoconut water

2 cupsgarbanzo bean flour

¾ cupmillet

ground into flour

1 teaspoonbaking soda

2 teaspoonssodium free baking powder

1 cupcocoa powder

natural

1 teaspoonceylon cinnamon

1 ½ tablespoonsground chia seeds

1 ½ cupsapple

chopped

8bananas

very ripe

2 teaspoonsalcohol-free vanilla extract

or pure vanilla bean powder

⅔ cupgarbanzo beans

cooked

9 ouncesfresh spinach

2 teaspoonsapple cider vinegar

1 ½ cupswalnuts chopped

¾ cupunsweetened shredded coconut

Instructions

Step 1

Soak the dates in coconut water for 30 minutes.

Step 2

Preheat oven to 350 degrees F.

Step 3

Line muffin tins with paper liners and spray them very lightly with olive oil.

Step 4

Whisk together the garbanzo bean flour, millet flour, baking soda, baking powder, cocoa and cinnamon and chia seeds in a small bowl.

Step 5

In a high-powered blender, puree the dates and the soaking coconut water, apples, bananas, vanilla, garbanzo beans, spinach and apple cider vinegar until smooth. Pour into a large mixing bowl and stir in the walnuts and coconut until evenly distributed. Then fold in the flour mixture until just combined. Do not over mix.

Step 6

Fill the muffin tins full and bake for 60-70 minutes, rotating in the oven after 45 minutes. They are done when a toothpick inserted into the center comes out clean. Let the muffins cool in the muffin tins on a wire rack for 20 minutes, then remove from the tins to the wire rack and cool completely.

Step 7

Refrigerate or freeze in Ziploc bags.