I found the recipe for these delicious gluten-free and sugar-free chocolate muffins from Den Glutenfri Kogebog -cookbook, which I bought for myself in December. Dates sweetens these muffins naturally so sugar is not needed at all. The taste is pleasantly soft - cocoa powder and 50 g of dark chocolate bring about the rich taste of chocolate.
Ingredients (8 to 10 muffins):
250 g of dried dates
1 dl (0,4 US cups) of water
1/4 dl (0,1 US cups) of olive - or coconut oil
50 g (1,8 oz) of peanut butter
1/2 dl (0,2 US cups) of almond milk
1 teaspoon cinnamon
30 g (1 oz) of cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
50 g (1,8 oz) of rice flour
50 g (1,8 oz) of chopped dark chocolate
decorate with walnuts (they replaced them with almonds)
Cut the dried dates into smaller pieces with scissors, thereafter soak them in hot water (1 dl / 0,4 cups) for about 15 min.
Mix the soaked dates and the water in a mini chopper, then add the eggs and olive oil, and mix them together.
Pour the dough into a bowl - add rest of the ingredients and mix them together with a whisk or a mixer.
Pour the batter (I was using table spoons) to a muffin plate, and decorate each muffin with a walnut or an almond.
Bake for about 15-20 minutes in 175 C (350 F) degrees in oven (165 C / 330 F degrees in an convection oven).
I served the chocolate muffins with raspberries and tea - and yes, they tasted delicious!
... Wishing you scrumptious moment with baking,