Banana and Chocolate Chip Muffins
Ingredients
- 200g (1 1/2 cups) spelt flour
- 1 tsp baking powder
- 3 tbsp coconut sugar
- 1/2 tsp vanilla powder
- 50g (1/4 cup) dark sugar
- chocolate chips (dairy free)
- 3 heaped tbsp coconut oil
- 3 ripe bananas, peeled
- 80 ml (1/3 cup)
- unsweetened almond vegan milk
Preparation
Preheat the oven to 180°C/350°f/ gas 4. Line a muffin tin with paper muffin cases
In a large bowl, mix together all the dry ingredients apart from the chocolate chips
Melt the coconut oil in a small saucepan over a low heat. Mash the bananas with a fork and mix together with the melted coconut oil and almond milk. Tip into the bowl of dry ingredients and stir in the chocolate chips
Spoon the mixture evenly into eight muffin cases and bake in a hot oven for 25-30 minutes until a knife inserted comes out clean. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely
Tip: if your bananas aren’t quite ripe, place them in a brown paper bag with an apple or pear for a few hours. Apparently it helps them to ripen quicker
