Vegan Choc Chunk Banana Bread Muffins

Vegan Choc Chunk Banana Bread Muffins

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/

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Vegan Choc Chunk Banana Bread Muffins
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Recipe type: Breakfast
Hazel & Cacao:
Ingredients
  • 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
Method
  1. Mash your bananas in a large bowl and combine with vanilla, oil and maple syrup
  2. In a seperate bowl sift together the flour, salt, baking soda, baking powder and cinnamon
  3. Pour your wet mixture on top of your dry mixture and mix until well combined, but be careful not to over mix.
  4. Chop up ¼ cup good quality dark chocolate, or use chocolate chips and add them to your bowl
  5. Mix in your nuts and seeds of choice and chocolate until evenly distributed
  6. Pour into lined muffin tins ( any size works)
  7. Bake at 180 C for about 30 mins or until a tooth pick comes out clean

Talida

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