Fudge Stuffed Banana Muffins – Low Fat

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 powderInstructions:Preheat oven the 350F.In a medium sized bowl mix together the flour, stevia, baking powder, and baking soda.Add in the…

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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:

  1. Preheat oven the 350F.
  2. In a medium sized bowl mix together the flour, stevia, baking powder, and baking soda.
  3. Add in the mashed banana and almond milk and stir until combined, then set aside.
  4. 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.
  5. Oil or line 5 cupcake tins.
  6. 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.
  7. Bake for 12-15 minutes or until a toothpick comes out clean.
  8. Allow to cool for a few minutes before removing from the muffin tin.
  9. Store in the fridge for 5-6 days.
  10. Enjoy!

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