Wednesday, 14 February 2018

Vegan Chocolate Chip Banana Muffins

These chocolate chip banana muffins are something I used to make all the time when I first went vegan. They were something that was so familiar to what I ate as a non-vegan, so a bit of "comfort food" to start with really. They were also really easy to veganise, it's pretty impossible to mess up muffins!


Vegan Chocolate Chip Banana Muffins

This has been one of those weeks where I just want to eat all the bad things (I'm looking at you, Fry's Peppermint Cream). I figured that making your own snacks would mean they're a little bit healthier, and also you get the satisfaction of knowing you made them rather than just going to the pound shop to find vegan goodies (something my work friend and I have been guilty of this week - check out her blog). I decided to make these gorgeous muffins so I didn't feel quite as guilty when I reached for a sweet treat.

I used to take a few of these with me whenever I was travelling anywhere, such as trips home from uni, visiting my boyfriend, or even just if I was out and about for the day. The chocolate fulfilled my ever-present chocolate cravings and the banana gave it that ~bit~ of health and made them filling.

These muffins pretty much disappeared the second I'd finished taking photos, my family were just hovering over waiting for me to be done! That speaks about how tasty they are!! Seriously, give them a go and leave me a comment if you do, I'd love to know what you think of them!


Vegan Chocolate Chip Banana Muffins

Total Time: 30 Minutes
Yield: 10 Muffins

Ingredients
  • 45g Vegan Butter
  • 80g Caster Sugar
  • Dash of Vanilla Essence
  • 140g Plain Flour
  • 3 medium Bananas, mashed
  • 1 tsp Bicarbonate of Soda
  • 1 tbsp Unsweetened Soya Milk
  • 1/2 tsp Ground Cinnamon
  • 100g Dark Chocolate Chips
Cooking Directions
  1. Preheat your oven to 180 degrees celsius, then line a muffin tin with muffin cases.
  2. Beat together the butter and caster sugar, then mix in the vanilla essence. Fold in the flour, bicarbonate of soda, cinnamon and mashed bananas. Mix in the soya milk to make a smooth batter. Mix in about 3/4 of the chocolate chips, reserving a few for the top of each muffin.
  3. Place dessert spoons full of mixture into each muffin case, top with the remaining chocolate chips, then bake for around 14 minutes until the cakes are browning on top. Leave to cool in the tin for a few minutes before turning out onto a cooling rack.

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