fbpx

Glutenfree Banana Chocolate Walnut Muffins

     Servings:

…..4

Time:

30 minutes 

Difficulty:

Easy

….

This is me. When the Evening comes I get cravings for sweet. This is usually when I start making things so I don’t have to get out into the cold and feel better knowing what’s in them. That’s how I created these glutenfree, vegan and plantbased Chocolate Banana Walnut Muffins.

TIP:

Make sure your bananas are uber ripe! This way your muffins will taste the best. You can also leave out cocoa powder or cacao nibs and sub the walnuts with other nuts, depending on what you have got!

And if you are not bothered about vegan or not – use 2 Eggs instead of the Flax. Use regular butter.

You can also use regular all -purpose flour if you are not so fussed about gluten!

 

Banana Chocolate Muffins

 

 

 

 

 

 

 

 

INGREDIENTS

1 1/2 cups gluten-free self-raising flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2  large very ripe bananas

1/2 cup unsalted vegan butter or margarine melted and cooled

3/4 cup packed castor sugar

2 Tbsp Flax Meal soaked in 6 Tbsp of Water for 15 min

1 teaspoon vanilla extract

1 cup chopped walnuts or pecans optional

Optional

1/4 cup Cacao Nibs

1/4 Cup Cocoa powder

DIRECTIONS

Preheat the oven to 180°C with Fan / 200°C / 400°F

Prepare Flax egg by combining Flax Meal with water and let it sit while measuring out the rest of the ingredients.

Combine Banana, Baking Soda, Baking Powder, Melted butter, Sugar, Flax Egg and Vanilla Extract in a Blender.

The Banans can stay a bit chunky.

Combine the Chocolate mix with Flour, Cocoa powder, Salt, Nibs and Walnuts in a large bowl.

Grease and Flour muffin moulds.

Add 1 Big spoon full of batter in each mould.

Add muffins to oven and reduce temperature to 350°F / 180°C / 160°C with Fan and bake for 20-25 minutes.

Let cool for 5 minutes before removing from the moulds.

Best when eaten warm, but can be stored in cling film in the fridge.