BANANA AND CHOCOLATE MUFFINS

INGREDIENTS
Wet Ingredients:
2 large ripe bananas or 3 medium ripe bananas
½ tsp almond butter or peanut butter
¾ of vegetable milk tza
3 to 5 tbs of coconut sugar or other sugar (depends on the sweetness of bananas)
Vanilla Extract 1 tsp
⅓ cacao tza powder
2 tbsp of oil
Dry ingredients:
1½ tza flour (I use 1 tza of white flour without whitening) and 1/2 tza of whole wheat)
2¼ tsp yeast
¼ tsp of baking soda
1 tsp ground spice or mixed spice of choice (I use ¾ teaspoon of cinnamon, nutmeg ¼ tsp, a large pinch of ground cloves)
¼ tsp salt
¼ tsp of oats
¼ tsp of vegan chocolate chips
3 tablespoons walnuts or vegetarian chocolate chips to decorate

INSTRUCTIONS
Preheat oven to 180 degrees C. Line a muffin pan with liners.

In a blender, add all the moist ingredients and mix until smooth. Alternatively, the banana until there are no lumps. Add remaining moist ingredients and mix until smooth.

Add the flour, baking powder, baking soda, salt and spice to the blender and grind to combine. To add the flour, if it is too thick to throw a spoon or two of vegetable milk. Alternatively, add the flour, baking powder, baking soda, spices and salt in the damp bowl and mix until it is about to combine. Pour the oats and chocolate. You can add some more almond or peanut butter.

Pour the mixture into the lined pan. Cover with nuts or chocolate chips.

Bake at 180 degrees for 23 to 26 minutes or until a center toothpick comes out almost clean.

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