Name: Banana Cocoa Muffins
Yield: 24
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

Serves

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

Instructions

Soak the dates in coconut water for 30 minutes.

Preheat oven to 350 degrees F.

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

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

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.

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.

Refrigerate or freeze in Ziploc bags.

Nutrition Facts

Calories 231, Protein 5 g, Carbohydrates 41 g, Sugars 20 g, Total Fat 8 g, Saturated Fat 2.5 g, Cholesterol 0 mg, Sodium 70 mg, Fiber 6.7 g, Beta-Carotene 630 ug, Vitamin C 7 mg, Calcium 69 mg, Iron 2.1 mg, Folate 54 ug, Magnesium 86 mg, Potassium 564 mg, Zinc 1.2 mg, Selenium 9.9 ug

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Banana Cocoa Muffins