Flourless chocolate fudge teff muffins are packed with nutrition, yet taste like decadent brownies! They are gluten-free, vegan and flourless, too.
Happy Tuesday everyone!
I hope you had a fulfilling weekend. Ours was hectic, but now it’s rain, rain and more rain, perfect for catching up and also ideal for baking an array of pucks.
I have several friends and spinning participants who competed in the Boston marathon yesterday (whoo-hoo! You guys rock!) who have specifically requested some healthy chocolate to both celebrate and refuel. I am happy to oblige with my Chocolate Fudge Teff Muffins.
These double chocolate wonders resemble muffins in the photo above, but they are more like portable breakfast porridge disguised as a rich, fudge-like brownie. They taste like pure decadence, yet have a mere 138 calories per puck, are naturally gluten-free, have no added fat, no nuts, and are naturally sweetened by dates.
The star ingredient is teff, the world’s tiniest grain. Teff is naturally gluten-free and high in protein, fiber, magnesium and iron. It is a great addition to your pantry! The remaining ingredients are familiar and likely in your pantry already: unsweetened cocoa powder, dates, milk (nondairy or dairy), vanilla, and flaxseed meal.
Assembly is easy-breezy. You will need to cook the teff, but it only takes about 10 minutes. Next, blend the dates with the milk and cocoa powder and then stir everything together. Spoon the batter into muffin cups, bake, and you have chocolate bliss, perfectly portable, incredibly filling and oh-so-amazing.
You can easily bump up the protein, too! I like to add a scoop of plant-based protein powder to the date-cocoa-milk mixture (I add about 3 to 4 tablespoons of additional liquid–either water or milk). Feel free to do the same with your favorite protein powder.
- ½ cup whole grain teff (not teff flour)
- 1 cup water
- ½ cup (packed) pitted soft dates (such as Medjool)
- 3-1/2 tbsp unsweetened natural cocoa powder
- 1 tsp instant espresso powder (optional)
- ¼ tsp fine sea salt
- 1 cup milk (nondairy or dairy)
- 1 tsp vanilla extract
- ¼ cup ground flax seeds (flaxseed meal)
- ¼ cup miniature semisweet chocolate chips (or chopped chocolate)
- Preheat oven to 350°F. Grease 8 cups of a standard 12-cup muffin pan.
- In a small saucepan, combine teff and water. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer, stirring occasionally, for 12 to 15 minutes or until water is absorbed. Remove from heat and let stand for 5 minutes. Uncover and fluff teff with a fork.
- In blender, combine dates, cocoa, espresso powder, salt, milk and vanilla; purée until smooth.
- Transfer date mixture to a large bowl and stir in cooked teff, flax seeds and chocolate chips.
- Divide batter equally among prepared muffin cups.
- Bake in preheated oven for 25 to 28 minutes or until firmly set. Let cool completely in pan on a wire rack.
*Bump up the protein by adding a scoop of vanilla pea protein powder (or your favorite protein powder) to the date-cocoa-milk mixture; increase the liquid (milk or water) by 3 to 4 tablespoons.
* If using non-dairy milk, try coconut, almond, rice or hemp.
* You can substitute 4 tsp (20 mL) instant coffee powder for the espresso powder.
* Store cooled pucks tightly covered or in an airtight container in the refrigerator for up to 3 days. Serve cold or at room temperature.