Veteran – Dark Chocolate Strawberry Muffins

My mom gave me this recipe this past week.  Most of the time when I read CHOCOLATE MUFFINS of any kind I think of all the fat and sugar that it contains.  But after looking at the ingredients I was really excited about this one.  Then after tasting them…I was SOLD!  And so were my kids.  Looking for a healthy treat…check this out and let me know what you think:

Dark Chocolate Strawberry Muffins


10 Medjool dates, pits removed

1 can (15 oz) black beans

3 bananas

2 cups frozen strawberries, thawed

2 heaping TBS ground flaxseeds

3/4 cup dark chocolate cocoa powder

1/2 cup whole wheat flour

1 tsp baking powder

1 tsp baking soda

1 TBS vanilla extract

Sprinkle of cinnamon (optional)


Preheat oven to 350 degrees.  In a large bowl, stir whole wheat flour, baking soda and baking powder.  Than in a cup or small bown mix ground flaxseed with 1/2 cup water and let sit for 5 minutes.  Put aside dry mixture and in a vitamix or blender, combine black beans, pitted dates, 2 bananas, cocoa powder , flaxseed gel (after sitting for the 5 minutes), vanilla and coffee extract.  Combine this mixture with the dry mixture and stir thoroughly until all the flour is mixed into the wet chocolately mixture.  Chop up the 3rd banana and stir in for some fun banana chunks in the final muffins.  Add whole defrosted strawberries (if there is “strawberry juice” in the bowl of defrosted strawberries, leave this out as it will make the batter too liquidy) and stir in these as well.  In a 12 cup muffin pan place cupcake paper cups in and using a spoon, scoop in the batter in equal parts.  Bake for 20-25 minutes and serve warm.  Sprinkle cinnamon on top if desired.

Source: WFM 1-10

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