Chocolate Muffins with Mulberry Ganache


I keep telling that you don’t need wheat flour or refined sugar to be able to eat a delicious cake. There is no need for store bought instant cremes;  you don’t need the cream patisserie that you make by mixing flour, starch and powdered sugar with UHT milk and fool yourself about by saying it is at least home made.


You cannot call homemade the stuff you bake with packaged and processed food.


There is no need for colorful sugar doughs to make poison look more attractive. Nature gives us all these alternatives and it is up to us to take a chance.


When my daughter saw these muffins her face brightened up. That was enough for me. This is why you should not tell yourself that your child is not listening to you and then give up, you should explain to them. Everything you forbid will look more attractive to your child. Instead of regretting about what your children cannot eat, think about what they can eat, and focus on those.

Make these foods colorful and attractive for them. I am so willing to help…


For the muffins (This recipe makes 6)
2 eggs
1 medium banana
50 gr 81/2 cup + 2 tablespoons) unsweetened shredded coconut
2 tblspns almond meal
3-4  dates
1 tspn lemon juice
1/4 tspn baking soda
2 tblspns cacao
1 tblspn butter
For the topping
2 tblspn home made whipped milk cream or whipped coconut cream
5 mulberries (I’ve used frozen)


1-Beat the eggs, add the other ingredients and blend in a food processor until smooth.
2-When the mixture becomes smooth, pour into muffin molds, bake for 15 minutes in a pre-heated 170C oven. Cool in a rack.
3-Mash the mulberries with a fork and slightly blend with the cream. Spread the cream on top. Enjoy!

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