#vegan & delicious!
I turned my vegan banana bread into vegan chocolate chip banana muffins!
QUANTITY
12
muffins
COMPLEXITY
Simple
TIME
30
Minutes
Ingredients
- 300 g ripe bananas
- cinnamon
- 220 g white spelt flour
- 1/2 flat tsp baking
- 1 tsp baking powder
- 100 g fine unrefined sugar
- a pinch of Himalayan salt
- 100 g coconut oil (odourless for a more neutral taste, use extra virgin coconut oil if you want a coconutty flavor)
- 1 tbsp apple cider vinegar
- 100 ml plant milk (oat, almond, soy)
- a handful of walnuts
- chocolate chips
Mash the bananas and cinnamon with a fork in a bowl.
Stir the flour, soda, baking powder and salt in a different bowl.
Melt the coconut oil over low heat, set asite to cool a bit.
Beat the sugar with milk, then gradually pour in the melted coconut oil.
Use a whisk to get an even mixture.
Stir in the apple cider vinegar.
Add the mashed bananas into the liquid mixture then, pour it over the dry ingredients.
Use a mixer to ease the process of stiring all the ingredients together, but do it shortly, just to get all the ingredients incorporated nicely.
Chop the walnuts coarley and stir in the mixture along with some chocolate chips.
Use an icecream scoop as measure when placing the mixture into the muffin tins.
Fill almost to top.
Finish decorating the muffins with some extra chocolate chips on top.
Bake on 180C degrees for about 20-ish minutes.
Once done, cool on a wire rack and serve with your favourite coffee or yogurt ( I love that combo!).
