Vegan Choc Chunk Banana Bread Muffins
I do not have too much to say about this recipe because its a recipe for banana bread I have been making for years. The recipe actually comes from the lovely Sophie at Wholehearted Eats who is one of my favourite food bloggers. I was not even sure if I wanted to share this recipe since it does not have my usual creative touch but it was one of the only things that I had cooked after feeling sick with morning sickness for so long I really wanted to take the opportunity to take a photo and try and get back into blogging as best I could. I adapted the recipe by turning it into muffins and a few other tweeks of my own but please visit Wholehearted Eats if you would like the original recipe for the banana bread and a more detailed explanation. Its so delicious! https://www.wholeheartedeats.com/2014/01/when-life-gives-you-banana-bread-html/
| Vegan Choc Chunk Banana Bread Muffins | Print |
- 1¾ cup sifted spelt flour
- 6 TBSP maple syrup
- 4 TBSP coconut or grapeseed oil
- 4-5 ripe bananas
- pinch salt
- ½ tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ½ cup mixed nuts and seeds of choice. I used sunflower seeds, pumpkin seeds and walnuts
- ¼ cup chopped dark chocolate chunks
- Mash your bananas in a large bowl and combine with vanilla, oil and maple syrup
- In a seperate bowl sift together the flour, salt, baking soda, baking powder and cinnamon
- Pour your wet mixture on top of your dry mixture and mix until well combined, but be careful not to over mix.
- Chop up ¼ cup good quality dark chocolate, or use chocolate chips and add them to your bowl
- Mix in your nuts and seeds of choice and chocolate until evenly distributed
- Pour into lined muffin tins ( any size works)
- Bake at 180 C for about 30 mins or until a tooth pick comes out clean
