05/11/2024
Chocolate, Banana and Almond Muffins – Egg Free
Choc banana muffins that just happen to be egg free too.
Makes:
12
Prep Time: 15 minutes
Cooking Time: 20-25 minutes
Ingredients
- 1 1/2 cups plain flour
- 1/2 cup dark cocoa powder
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 1 cup milk (or soy or almond milk for dairy free)
- 2 teaspoons white vinegar
- 1 cup raw sugar
- 1 teaspoon vanilla extract
- 1/2 cup extra light olive oil or 125g unsalted butter, melted
- 2 ripe bananas, mashed
- slivered almonds, for sprinkling
- icing sugar, for dusting
Method
- Line 12 muffin tins with paper cases.
- Sift flour, cocoa, bicarbonate of soda and salt together.
- Combine milk, vinegar and vanilla together in a bowl and whisk in sugar. Mix in oil. Sift dry ingredients again over the surface of the milk mixture and gently fold in. Stir in mashed banana.
- Spoon mixture into muffin cases and sprinkle with almonds.
- Bake at 180°C for 20-25 minutes until cooked when tested (a skewer inserted in the centre should come out clean). Turn out and allow to cool on a wire rack. Dust with icing sugar.
Tips
- Muffins will freeze for up to 3 months. Wrap individually in plastic wrap before sealing in a freezer bag.
- STYLING Use assorted coloured paper muffin cases.
- DRINK Glass of milk on ice
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