I’ve been in a baking mood recently, and I have got lots of ripe bananas, so I thought I’d have a go at making one of my favourite childhood recipes: chocolate and banana muffins. This time, I went with the same theory as keeping the fat equal to the flour, sugar and eggs (well I used bananas as an egg replacer) and it works if you add a little more flour because the bananas make the cake quite sticky. These muffins turned out super moist and even my little sister who isn’t a very big fan of me going vegan said she couldn’t tell the difference!
Ingredients: (Makes 16)
- 170g coconut oil
- 180g self raising flour
- 170g brown or coconut sugar
- 1 teaspoon baking powder
- 2 teaspoons apple cider vinegar
- 2 teaspoons of ground cinnamon
- 1 tablespoon of vanilla extract
- 100g chopped up dark chocolate (make sure it is over 75% cocoa)
- 4 bananas mashed
- 1 teaspoon of ground nutmeg
- Pre heat the oven to 180°C and line a muffin tray with cake cases.
- Beat the coconut oil and sugar together until it is pale and creamy
- Add the mashed bananas, vinegar and vanilla extract and continue beating until the mixture is fully combined and not curdling.
- Sift the flour, baking powder and spices into the bowl.
- Add the chopped chocolate and fold all the dry ingredients into the wet with a large metal spoon.
- Spoon the mixture into the cake cases around ¾ full and bake in the oven until golden brown, this should take around 12-15 minuets.