Sugar-free Dandelion chocolate Muffins
These sugar-free dandelion chocolate muffins are rich, moist, and naturally sweetened with dates and banana. Infused with delicate dandelion petals, they offer a hint of floral warmth, perfectly complementing the deep cocoa flavor. A wholesome, guilt-free indulgence that’s as nourishing as it is delicious!
Ingredients
Dry Ingredients
- 80 g Flour whole wheat
- 45 g Almonds ground
- 40 g Cacao powder unsweetened
- 1 tsp baking soda
- 1/2 tsp Sea salt
- 1 tsp Cinnamon (optional, but delicious)
Wet Ingredients
- 180 g Bananas ripe and mashed (about 2)
- 80 g Dates pitted
- 80 ml Maple syrup or honey
- 60 ml Coconut oil melted
- 1 Egg or flax egg for vegan version
- 1 tsp Vanilla extract
- 80 ml Milk of choice dairy or plant-based
- 10 Dandelion pedals all green parts removed
Instructions
- Preheat the oven to 175 °C
- Grease or line a 12 cup muffin tin
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and cinnamon
- In a food processor blend the bananas, dates, maple syrup, melted coconut oil, egg, vanilla extract, and milk until smooth
- Add the wet ingredients to the dry and fold in with a spatula or wooden spoon
- Gently fold about 3/4 of the pedal into the batter. Be careful not to over-mix!
- Divide the batter evenly among the muffin cups and top them with the rest of the pedals. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
I add the pedals to the top before baking. It makes them look like little feathers.
If you prefer to have them more vibrant then add a little bit of melted chocolate to the top and add the pedals fresh.
Always remove all the greens from the flower heads as they are bitter and affect the flavor of the muffins.