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I’ll be honest: I’ve never been a muffin fan. However, my husband who even trains for the Marathon and has a big run every Sunday, loves them. He always gets muffins from the supermarket, filled with sugar and preservatives. So, I set a goal this Sunday to make muffins that will satisfy Michael’s demands. For an extra challenge, I tried to keep the recipe gluten-free. I need to tell you: I ended up eating a lot more muffins than Michalis. It’s incredibly fluffy with a chocolatey flavour while the bilberries give it a juicy texture. The best thing is that they don’t make you feel sick or bloated like those in supermarkets.
Ingredients (for about 8 muffins)
3 bananas
1 cup of dates
1 cup of almond milk
100gr of rice flour
100gr of tapioca
50gr of chestnut or zea flour
2 tsp of baking powder
¾ cup raw cocoa powder
1 tsp of chia seeds
Half a bowl of bilberries
A few raw cocoa seeds or couverture broken into small chunks
Preparation
– Blend the banana with dates and coconut milk in a food processor.
– Put the chia seeds with two tablespoons of fresh water in a small bowl and let them soak for 10 minutes.
– Preheat the oven at 175 degrees.
– Put all the dry ingredients in a large bowl, add the liquids and blend with a wire.
– In the end, add the blueberries.
– Put the dough in a cupcake tray, sprinkle with chocolate chips and bake in the oven at 175 degrees for 25-30 minutes.