CHOCOLATE BREAKFAST MUFFINS

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Who doesn't love chocolate? I still remember ordering a Starbucks coffee every day on my way to work. At the counter where you're supposed to order your coffee, they always displayed the most delicious muffins and they almost seemed to be calling my name: blueberry muffins, vanilla muffins and... chocolate muffins. Every time I wisely decided to just let them be because...my waistline... But to be honest I wanted nothing more than to devour one of those chocolate muffins with my coffee for breakfast. The realization that there would be a feeling of guilt attached to that decision that would hunt me for the rest of my working day, stopped me from doing so. I'm so relieved that I finally created a muffin recipe that's not only guilt-free but actually also a very HEALTHY, NUTRITIOUS breakfast! I easily eat 5 to 6 of these muffins for breakfast! They taste like a sweet sin but ar not because they don't contain any white, refined flour or baking soda. I promise you won't taste it at all though! They're made with polenta and whole buckwheat flour (one of the healthiest flours out there), raw, biological cacao powder, plant based chocolate milk and they don't contain any refined sugars. They do not have one single fattening ingredient in them!

What makes these muffins so amazing, is that you can make a big batch and then freeze them. After they've been frozen and thawed, they're even more delicious! I find it incredibly convenient to just grab a bag of muffins out of the freezer in the evening, right before I go to bed, and eat them for breakfast in the car, on the bus or tram on my way to work. It's the perfect on-the-go breakfast! Did I mention that you can also eat them for lunch? The choice is yours...

It's important that you use RAW cacao powder. The cacao powders you can find in the coffee section of the grocery stores, is usually double as high in fat and it's been processed to an extent that you won't enjoy the many health benefits of the cacao bean anymore. If you use raw cacao powder however, you can be sure there's no extra fat or sugar in it while the chocolatey flavour still remains the same.

This is what you need:
  • 223 g mashed fresh bananas
  • 120 g instant polenta
  • 281 g Alpro Almond Dark choco (a plant based chocolate milk)
  • 50 g whole buckwheat flour
  • 130 g Stevia
  • 32 g raw cacao powder
  • 1 table spoon (or 6 g) vanilla extract
This is how you make it:
  1. throw all of the ingredients in your food processor (or mix them in a large mixing bowl until there are no more clots in the mixture) and blend until you get a smooth mixture.
  2. transfer the mixture with a ladle into silicone muffin forms.
  3. bake the muffins 15 to 20 minutes in a preheated oven at 150 °C or 302 °F.
  4. Take them out of the oven but let them sit in the silicone forms until they've completely cooled. When they're completely cooled, you can just 'pop' them out.
You can probably tell from this recipe that I always use a food processor to mix my ingredients, even when I could easily mix them with my hands in a mixing bowl. Contrary to what many people think, you don't need any special or expensive kitchen aids to adopt a plant based lifestyle, but there is one kitchen tool I do find indispensable and that's a food processor. It does way more for me than just blend or grind my ingredients. What I find even more important, is that you can make the healthiest but most delicious ice creams with it in many different flavours! You'll find the recipes to those on my blog soon! They're so healthy and good for weight loss that I eat them for breakfast every day. It may not be the most conventional American breakfast, but I can assure you that it's incredibly filling yet easy to digest and above all: it's incredibly refreshing and rehydrating which makes waking up with this recipe so much more pleasant. When I eat banana ice cream for breakfast, I feel so revitalized that I don't even need a cup of coffee afterwards to feel awake. I do usually drink one though, just as a morning ritual and to relax before the busy day starts.

You don't have to buy a super powerful, expensive food processor to be able to make these ice creams though. Here are some examples of affordable food processors that are powerful enough (click on the images to see more details):



In order for the food processor to be suitable for the making of ice cream, it should at least have a 500 watt motor. 

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