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A Must Try Valentine's Day Treat That Won't Break Your Diet

By: RockBox Fitness
Category: Nutrition

Chocolate chip muffins on a counter

What do you think of when you think about Valentine’s Day treats? Ooey, gooey sweets? Sugar? Chocolate? If so, we have you covered. 

Check out Minimalist Baker’s 1 Bowl Fudgy Banana Chocolate Chip Muffins. They will provide just the amount of sweet and warmth you are looking for this Valentine’s Day and can be enjoyed by every member of the family. 

The moment these bad boys come out of the oven, you will be wondering if they truly are a healthy, vegan, gluten free, and refined-sugar free treat that won’t break your diet. Yes, they are that good.

INGREDIENTS 

  • 2 medium size ripe bananas 
  • 1 batch flax eggs (1 tbsp flax seed meal + 2 ½ tbsp water, whisk together and set aside for 5 minutes until it gels up)
  • 1 ½ teaspoon baking soda 
  • ½ cup coconut sugar (or sub brown sugar)
  • 3 tbsp maple syrup (or sub agave syrup)
  • ¼ tahini (the thinner the better; or sub other nut or seed butter of choice)
  • ¼ tsp sea salt 
  • ½ tsp pure vanilla extract 
  • 2 tbsp avocado oil (or melted coconut oil or vegan butter)
  • ½ cup cocoa powder (sifted if clumpy) 
  • ¾ cup gluten free rolled oats 
  • 1 ¼ cup almond flour 
  • ¼ cup vegan dark chocolate chips (or chopped dark chocolate) 

INSTRUCTIONS

  1. Preheat the oven to 350 degrees F (176 C) and line a standard muffin tin with paper cupcake wrappers (if subbing a different size pan, adjust cook time as needed).
  2. To a large mixing bowl add banana, flax egg (flaxseed and water), and mash to combine, leaving only a few chunky pieces. You want it pretty smooth.
  3. Add baking soda, coconut sugar, maple syrup, tahini, sea salt, vanilla, and avocado oil, and whisk vigorously to combine. Then add cocoa powder and whisk again to combine.
  4. Add gluten-free rolled oats and stir to combine. Then add almond flour a little at a time and stir to combine. You’re looking for a scoopable batter that’s still moist (see photo). If too dry, thin with a bit of water or dairy-free milk. If too wet, add more almond flour a little at a time. Lastly, add chocolate chips and stir to combine.
  5. Divide batter between muffin tins, filling almost all the way to the top (as the recipe is written, about 11 muffins — adjust amounts as needed if adjusting serving size). Option to sprinkle on a few more chocolate chips before baking for more chocolate flavor.
  6. Bake on the center rack for 25-30 minutes or until risen. When cooked, a toothpick inserted into the center will come out clean.
  7. Let rest in the pan for 5 minutes, then transfer muffins to a cooling rack to let cool completely. The wrappers come off more easily and the texture is best when completely cooled.
  8. Store leftovers covered at room temperature for up to 4-5 days, or in the freezer for up to 1 month.
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