cupcakemam Vegan & Allergy Friendly Banana Muffins
This recipe makes around 10 medium sized (Vegan) banana chocolate chip muffins!
What you’ll need-
My favourite way to use up bananas that are past their best.
- 90g Butter/spread/baking block
- 110g Caster Sugar
- 3 Medium Bananas
- 250ml Plant Milk (I use Oat milk, any milk will work)
- 300g Self Raising Flour
- 100g Dark Chocolate Chips (many supermarket dark choc chips are plant based)
- 1 teaspoon Vanilla Extract
Method
- Pre-heat oven to 180 degree. Line a muffin tray with 8-10 muffin cases.
- Melt butter and whisk together with butter caster sugar and mashed bananas.
- Add in Vanilla and mix until fully combined.
- Gradually add milk and self raising flour alternatiing between the two.
- Add in Chocolate Chips and Whisk together until fully combined.
- Spoon into Muffin cases until they are 3/4 full. Leave space in the top of the case for rising.
- Bake at 180 for 35-40 minutes. To check if they’re cooked insert a clean skewer into middle of a muffin, if it comes out clean they are full cooked.
- Remove from tray and place on a wire rack to cool.
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