These guilt free Banana fudge super chocolaty muffins will satisfy your sweet tooth without affecting your waistline. Seriously addictive mini muffins are incredibly healthy only 68 calories per muffin with 4.5 grams of protein & 4 grams net carbs.
Grab 3 muffins for an easy healthy breakfast or a perfect post workout mini meal, these keep in the fridge for 2 weeks... but I guarantee they will not last that long ;)
difficulty level: super easy
equipment needed: food processor
prep time: 7 minutes
cook time: 12 minutes
what you need:
- 1 can Aduki beans very well rinsed and drained. yes you can use other beans, i find Aduki beans best suited for dessert application, as they have a very mild flavor. rinsing the beans really well helps reduce the bean flavor even further.
- 4.5 tbsp roasted crunchy peanut butter. you can use any good quality peanut/nut/seed butter
- 1/4 cup quick oats
- 1/2 cup banana slices, very very tightly packed (1 medium banana)
- 2.5 tbsp good quality unsweetened cocoa powder
- 1/4 tsp salt
- 1/4 tsp baking soda
- 3/4 tsp baking powder
- 1/2 cup almond milk unsweetened, i used vanilla unsweetened.
- 3 scoops Plant based Vega Protein Smoothie Powder in Choc-a-lot flavor, you can also find this at Whole Foods, but it's $8 more expensive in the store. If you are not vegan, i would recommend BlueBonnet 100% Natural Whey Protein Isolate Powder, in Chocolate, this protein powder is sourced in New Zealand from grass fed well treated pasture cows, no ormones or GMO feed. you will need only 2 scoops for this recipe if using whey powder.
- optional: a handful of chocolate chips of choice, i used sugar free vegan Lily's Dark Chocolate Chips. you can find these on amazon or at whole foods.
what to do:
- preheat oven 325 degrees
- grease a mini muffin pan. If you have regular muffin pan that will work too, we will then just adjust the size and cook time of the muffins
- place all ingredients in a food processor, blend until a dough forms, open, scrape down sides and blend again
- optional step: i like making this dough the night before, and letting it sit on the counter top well covered overnight, to allow the oats to "soak" this will make the muffins even easier to digest. I then bake them first thing in the morning, or store the dough in the fridge to bake later that day.
- scoop 2 tbsp of the dough into each little muffin mold. this recipe makes 17 - 18 mini muffins. If using a regular size muffin mold, fill each mold with 4 tbsp dough
- gently press down the dough into the molds to even out the muffin.
- place into oven for 10 -12 minutes. I like baking only 10 minutes, this leaves the muffins more moist in the center. If using regular muffin tin bake for 15 minutes.
- take muffins out, sprinkle 5 chocolate chips on top of each mini muffin, return to oven for 1 more minute to allow chips to very slightly melt
Voila! a fudgy yummy super delicious AND guilt free snack!!