Valentine's Day Dark Chocolate Strawberry Muffins

I tested these muffins out as a Valentine’s Day cooking experiment and boy did they come out delicious! When my boyfriend tasted them as a pre-Valentine’s Day treat, he said they were my best recipe to date (no pun intended). Make these muffins as a guiltless chocolatey treat for any loved ones this February 14th and enjoy a sweet holiday, no sugar required.  This recipe makes 12-14 muffins, so each muffin contains less than one date per muffin, making this recipe friendly for nutritarians.

Chocolate strawberry muffins


10 medjool dates, pits removed

1 can (15 oz.) black beans

3 bananas

2 cups frozen organic strawberries, thawed

2 heaping tablespoons ground flaxseeds

¾ cup dark chocolate cocoa powder

½ cup whole-wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 tablespoon vanilla extract

1 tablespoon coffee extract (optional)

Sprinkle of cinnamon (optional)


1)   Preheat oven to 350 degrees.

2)   In a large bowl, stir whole-wheat flour, baking soda and baking powder.

3)    Then, in a cup or small bowl mix ground flaxseed with ½ cup water and let sit for five minutes.

4)   Put aside dry mixture and in a Vitamix or blender, combine black beans, pitted dates, 2 bananas, cocoa powder, flaxseed gel (after sitting for the five minutes), vanilla and coffee extract.  Combine this mixture with the dry mixture and stir thoroughly until all the flour is mixed into the wet chocolately mixture.

5)   Chop up the 3rd banana and stir in for some fun banana chunks in the final muffins.  Add whole defrosted strawberries (if there is “strawberry juice” in the bowl of defrosted strawberries, leave this out as it will make the batter too liquidy) and stir in these as well.

6)   In a 12-cup muffin pan place cupcake paper cups and using a spoon, scoop in batter in equal parts. Bake for 20-25 minutes and serve warm.

7) Sprinkle cinnamon on top if desired.

Happy Valentine’s Day!

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Comments (24) Read through and enter the discussion with the form at the end
Eve - February 10, 2012 12:59 PM

These sound delicious! I will definetly be trying them out. I have been "longing" for something chocolate & viola, here it is! Thank you...
One question, what is coffee extract?

Runningjill - February 10, 2012 1:49 PM

Nutritional breakdown?

Jean Myers - February 10, 2012 3:42 PM

Hi, Talia,

These sound yummy! I look forward to trying them. Is there a difference between dark chocolate cocoa powder and non-Dutch processed cocoa powder? Do you mind listing the brand if there is? Thanks so much :)

Denise D'Agostino - February 10, 2012 4:18 PM

OMG I must try this.

Kimmi - February 10, 2012 6:44 PM

What!? Black bean muffins? Do you taste the beans in the final product? I HAVE to try these now just to test that out! Thanks for the interesting recipe.

Miriam Neumark R.N. - February 10, 2012 6:47 PM

Thanks Talia .~~~~~ Feb. 10th , 2012.
. May I ask you ?? Can I omit the Flaxseeds ?? ( I don;t have any in the house .. )
Can I use another type of bean Like chick pea instead of Blackbeans ??
Can I put in some Eggs ???
to add to the protein ???
I do not have any whole wheat flour , but I do have quinoa ???
Talia , You know How We Nutritarians have to be Creative !!
Your Dad is an Expert at that .. I attended your week-end retreat in Jan. 2011 ..I had a great time and learned lots from your Dad, Dr. Joel Fuhrman..

Betsy Derr - February 10, 2012 7:22 PM

Thank you for this recipe! I'm going to try it.

Wendy (Healthy GIrl's Kitchen) - February 11, 2012 4:49 PM

Looks like a great recipe Talia!

Stephanie - February 11, 2012 6:42 PM

These look great! Unfortunately, I think I'm going to have to wait till my spring break to try them.

Laura - February 12, 2012 8:08 PM

These are absolutely delicious!! I think I'll add a few more dates next time, not as sweet as I would like them to be.. thanks so much for posting the recipe! Yum.

Margie Sifuentes - February 13, 2012 7:31 PM

I have my second batch in the oven as I speak. The first batch were deeply rich in chocolate taste!!! The second batch I used only 8 dates as I almost thought the first batch were too rich. Thanks for this idea. The fruit and chocolate really make it a special dessert

Hawar - February 13, 2012 10:04 PM

Very creative!!! I love nutritarian Friendly treats

Toria - February 14, 2012 4:16 AM

They look so chocolatey in the photo. I'm going to have a go at making these.

Mykola - February 14, 2012 4:06 PM

Me and my wife cooked them in anticipation and tried them. They would be great but one table spoon of vanilla extract seems to be way too much. Pure vanilla extract has hot/burning taste, so the muffins seem to burn our throats. I would put half a table spoon vanilla extract or less next time.

Theresa - February 15, 2012 1:41 PM

I tried these and would upload a photo if page allowed. They pretty much look like the original, except I used heart shaped cups. These are FANTASTIC. I made them just as the recipe calls and found the balance of ingredients to be perfect, with no burning vanilla sensation as mentioned by someone, BUT, I did have to bake for an additional 10 minutes as they were way too gooey at the 22 minute mark and would just spill out. Perhaps the extra baking time helped (?) Anyway, served these up after a dinner with extended family and they went over really well. A few people choked when I said they were based on black beans, hahaha. I have to say I almost like them cold better, the next day! Hubby had one for breakfast and I had 2 for dessert after lunch, guilt free, got my beans in :-) Will be doing this again yeah!

mberkovitz - February 15, 2012 5:09 PM

I think these would be good with chia seeds on top.

Christine - March 2, 2012 12:27 PM

Loved them! My only regret - I did not dry the frozen strawberries and paid the price. If you do this, make sure they are THAWED and patted dry...otherwise the brownies won't cook. I also added 10 minutes to the cooking time.

Bruce Hamilton - March 7, 2012 12:40 AM

I agree that at least 40 minutes' baking time is needed, which is what I use for corn muffins. I confirmed the oven temperature of 350 with a thermometer. Even then, they were still too moist. I don't think there is any way they would bake out with the moist strawberries and chunks of banana. I think those fruit chunks should be added after baking as toppings. (For what it's worth, I used pressure-cooked/ rinsed/ drained beans (not canned) and home-frozen fresh (not store-bought) strawberries.)

m - April 6, 2012 1:39 PM

Just wanted to thank you for posting this recipe. I've made it several times over the last couple of months and love these muffins! I do have to bake them longer as noted by other commenters, but they always turn out delicious and have saved me from eating many a sugary bakery muffin instead.

Felisa Wieser - May 4, 2012 1:45 AM

I just made these per recipe and baked for 35 minutes. When I took them out they fell some and appeared to have holes. When looking in them it looked gooey. I was so excited to get make them. What did I do wrong? Thanks!!

Shannon - May 16, 2012 6:39 PM

One question before I make these - are the black beans drained or not? The recipe sounds delicious!!!

Thanks for all your family has done for our health!


Jessica Marie Barriere - May 20, 2012 2:01 PM

These sound absolutely decadent and wonderful! To those having issues with the berries, if you have a dehydrator, try slicing and drying them on low first, for a day! I bet that would be awesome and fix the problem for some of you. I am going to have to try these very soon! I will probably sub some other flour for the wheat though.

Richard - January 10, 2013 7:35 PM

These muffins look good, can't wait to try them. I have one question....the 15oz black beans, are coffee beans?

Nancy - January 26, 2013 4:43 PM

Not sweet enough for our taste, but unique flavor. A tiny dollop of cinnamon plum jam or honey did the trick (but negates the whole "nutritarian" idea!). I didn't know if I should drain the black beans or not, so used half of the liquid from the can, which seemed perfect. Adding walnuts or almonds would probably be yummy. I might try it again and soak the flaxseeds in some type of juice to make it sweeter.

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