daycare cooking project: fruit sweetened eggless chocolate muffins

k’s cooking class is making chocolate muffins again. honestly i haven’t made any chocolate muffins since then but i did know if i did, i would try a different recipe. so here’s my opportunity of a do-over. i chose this recipe because it doesn’t have sugar as an ingredient, instead it uses fruits: dates and banana. i didn’t have any dates and i think they are a bit too sweet, so i added apples instead. the recipe also used “nutty” ingredients, i.e. almond milk and peanut butter. k is allergic to nuts so i used cow milk and butter. finally i found a baking flour that claims it can be substituted for any baking flour, so i used it instead of wheat flour. i do think this was a better recipe than the one i tried last year. i would throw the fruits into a blender to smooth out instead of mashing because the mashed fruits sank to the bottom so the texture was over-moist on the bottom. k enjoyed them and talked about “chocolate muffins” all weekend. cooking tools

  • mixing bowl
  • muffin pan


  • 1½ cups applesauce – or – 1½ cups dates, chopped and pitted + 1 cup water + ¾ teaspoon baking soda
  • ¾ cup gluten free 1:1 baking flour mix – or – ¾ cup whole wheat flour
  • ½ cup oat flour
  • ¼ cup unsweetened cocoa powder (not Dutch-process)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon vanilla
  • ½ cup cow milk – or – ½ cup almond milk
  • 2 large, very ripe banana s, mashed
  • 2 tablespoons oil
  • 1½ Tbsp butter – or – 1½ Tbsp peanut butter (or other nut butter)

preparation fruit sweetened vegan chocolate muffins

  1. preheat oven to 350 degrees and spray a mini muffin tin or standard loaf pan with nonstick spray.
  2. if using dates, place the dates and water in a small saucepan, uncovered, over high heat. As soon as the mixture comes to a boil, add the baking soda. mixture will foam up; reduce the heat to medium or medium high if mixture starts to foam over. After a minute or two, the dates should begin to break down. Use a wooden spoon to stir/mash up the dates a little. Let simmer for another five minutes or so until the dates break down into a paste-like mixture. Add an additional splash of water if the mixture starts to look dry before the dates have completely broken down. Once dates are a stir-able mass, set aside to cool.
  3. in a large bowl, combine the flours, cocoa, baking soda, baking powder and salt. add the fruit, vanilla, milk, bananas, oil and butter and stir until well combined. do not overmix.
  4. place about a heaping tablespoon of batter into each mini muffin well or pour batter in prepared loaf pan.
  5. bake for 12 – 13 minutes for mini muffins (they are  done when the tops feel firm to the touch). if making a loaf, bake for 40-45 minutes.

original recipe from Pancake Princess: Vegan Chocolate Mini Muffins (no sugar!)

One thought on “daycare cooking project: fruit sweetened eggless chocolate muffins

  1. I’m a bit late to the party, but so glad you were able to successfully adapt that no-sugar muffin recipe to your needs!! They look fantastic!! 🙂


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