Lockdown Baking Series: 2. Chocolate chip banana muffins

I know that just because something is vegan doesn't make it healthy, but the lack of icing means I can (almost) convince myself that these are, which is a good enough reason for them to become a regular bake in our house. This is the first vegan banana muffin recipe I've found that are just as good as banana muffins with eggs and butter- they're fluffy, moist and very moreish. If you want to make them healthier, then swap the chocolate chips for chopped nuts, or leave them out completely.

I found this recipe on a Vegan Baking page on Facebook, but adjusted it slightly. I swapped some of the peanut butter for coconut oil for added moistness, and took out the vanilla extract because I found it didn't add much. You can add in a tsp of good quality vanilla extract and take out the cinnamon if you prefer- or use both.

Makes 12 muffins, but the recipe is easy to scale up or down as needed.

Ingredients-

1 1/2 cups self raising flour

1 tsp baking powder

pinch salt

1 tsp cinnamon

1/4 cup + 2 tbsps maple syrup

3/4 cup plant-based milk (I use soya)

2 tbsps coconut oil, melted

2 tbsps peanut butter

2 small or 1 large banana, mashed

100g dark chocolate chips (make sure they're dairy free)

Method-

1. Preheat the oven to 180C/ 160C fan and line a 12 hole muffin tin with cases- both muffin or cupcake cases work fine.

2. Whisk together the maple syrup, plant-based milk, melted coconut oil, peanut butter and mashed banana. Sift in the flour, baking powder, salt and cinnamon and whisk until just combined. Fold in the dark chocolate chips.

3. Spoon the mixture into the muffin cases and bake in the preheated oven for 20-25 minutes, or until they are golden and a cocktail stick comes out clean when inserted.

4. When cool enough to handle, transfer to a cooling rack to cool completely.

Next week- personalised granola

Comments

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Hannah's Veggie Lifestyle

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