Monday, March 4, 2013

Daniel Fast Chocolate Ginger Muffins

I decided to try a chocolate version of the ginger muffins !!!  Since there are no leavening agents (no baking soda or baking powder) in Daniel Fast muffins, they don't rise like "regular" muffins - resulting in a denser muffin.  I fill the muffin pan REALLY full.  

Next time I make these, I am going back to making  12 muffins instead of 6, I personally like them better when they are the smaller muffins - to me they are more "flavor packed".

2 cups wheat flour or Spelt Flour
1/2 tsp ground ginger
1 tsp cinnamon
1/4 tsp ground allspice
2 Tbsp Hershey's Unsweetened Cocoa Powder
1/4 cup  date syrup 
1/3 cup unsweetened almond milk
1/3 cup unsweetened applesauce
2 medium to large very ripe bananas, mashed (if your bananas are smaller, you will probably need to increase the liquid by 2-4 Tbsp)

Mix date syrup, almond milk, applesauce and mashed bananas in one bowl. 

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  

Pour into muffin pan and bake at 375 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean.  I only got 6 muffins because I was making them larger.

I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin PanCasabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.

The OXO Large Scoop  is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!

Estimated Nutritional Value per muffin based on 6 muffins:  Calories 238, Total Fat 1g, Cholesterol 0mg,  Sodium 12mg, Carbs 54.6g, Fiber 3.1g, Sugars 15g, Protein 6.5g

Turn to me, Lord, and be merciful to me, because I am lonely and weak.
Psalm 25:16 (GNT)

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