Ingredients:
- * 3/4 cup spelt flour
- * 2 tbsp baking stevia
- * 1 tsp baking powder
- * 1/4 tsp baking soda
- * 1/4 cup mashed banana
- * 1/4 cup nondairy milk
- * 4 medjool date
- * 2-3 tbsp hot water
- * 1 tbsp cocoa powder
Instructions:
- Preheat oven the 350F.
- In a medium sized bowl mix together the flour, stevia, baking powder, and baking soda.
- Add in the mashed banana and almond milk and stir until combined, then set aside.
- To make the fudge filling, add the pitted dates, 2 tbsp hot water, and the cocoa powder to a food processor or blender. Blend/process until smooth, if it's too thick or not getting smooth add in another tbsp of hot water.
- Oil or line 5 cupcake tins.
- Fill each half way with batter (using about half the batter), add a heaped teaspoon of fudge to the centre of each, and then evenly distribute the rest of the batter on top.
- Bake for 12-15 minutes or until a toothpick comes out clean.
- Allow to cool for a few minutes before removing from the muffin tin.
- Store in the fridge for 5-6 days.
- Enjoy!