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
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)
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.