Baking is great fun and we’ve some sweet treats to make during the holidays. So grab your aprons and get stuck into our Vegan Banana Choc Chip Muffin recipe, it’s a real crowd-pleaser.
Vegan Banana Choc Chip Muffins
Makes 12 muffins
Preparation: 10 mins
Cooking: 25 mins
Ingredients
- 200g wholemeal plain flour
- 50g rolled oats
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp sea salt
- 160ml almond milk or plant milk of choice
- 4 ‘flax eggs’ (1 flax egg = 1 tbsp linseed/flaxseed, ground and mixed with 1 tbsp water. Set aside for 10 minutes to thicken before use)
- 2 tsp cider vinegar
- 80ml maple or agave syrup
- 180ml melted coconut oil
- 1 tsp vanilla essence
- 3 ripe bananas, mashed
- 100g vegan dark chocolate chips (jumbo size work best but any size will do)
Method
- Preheat the oven to 180°C/ gas mark 4 and line a 12 hole muffin tray with muffin cases. (Large cupcake cases or tulip style muffin wraps).
- In a large bowl, mix the flour, oats, cinnamon, baking powder, bicarbonate of soda and salt.
- In a slightly smaller bowl mix together the plant milk, ‘flax eggs’, vinegar, syrup, coconut oil and vanilla essence. Mix until well combined and there are very few ‘flax egg’ lumps.
- Add the milk mixture to the flour bowl and mix with a wooden spoon until just combined. Add in the mashed banana and chocolate chips. Mix again.
- Divide the mixture between the 12 muffin cases.
- bake in the preheated oven for 20-25 minutes. Gently insert a knife to check if they are cooked. If the knife comes out clean of batter, they are done. You may see a little melted chocolate on the knife, this is fine. Check for uncooked batter.
- Transfer to a wire rack to cool.
