Chocanana Muffins
Chocolate and banana muffins, a.k.a. Chocanana muffins, were my number one favourite when I was growing up. Mum used to make them all the time for after school, pre-swim training snacks, which we’d heat up in the microwave so they’d be all warm with gooey melted chocolate inside. Drool.
Making vegan and gluten free muffins that don’t resemble bricks is quite the challenge, but luckily this recipe is just as soft and fluffy as the original. Oh and I added some veggies in too, because y’all know me.
No compromise on taste either!
They’re perfect to make on the weekend so you have some deelish snacks prepared to bring to school/uni/work, and freeze well too. I hope you love them as much as I do!
Makes 6 muffins.
Ingredients:
140g buckwheat, oat or spelt flour
40g almond meal
1 tsp baking powder
1 tsp bicarb soda
1/2 cup stevia (or other sweetener of your choice, see Notes!)
2 very ripe bananas (about 200g peeled)
1 tsp apple cider vinegar
1 tsp vanilla extract
1 cup unsweetened plant milk
1/2 medium (150g) zucchini, grated
50g dark chocolate, chopped
Method:
Preheat your oven to 180°C and prepare a 6 hole muffin tray.
Combine flour, almond meal, baking powder, soda and sweetener.
Mash banana and add vanilla, plant milk and vinegar.
Gently combine wet and dry ingredients, then fold in grated zucchini and chocolate, being careful not to over mix.
Spoon equally into muffin holes, then bake for about 35 minutes, until golden and a skewer comes out clean.
Allow to cool completely before removing from tin!
Notes:
Store in an airtight container in the fridge, although these muffins are best in the first couple of days they will keep up to a week. Or you can freeze them!
You can swap stevia for any type of sugar or granulated sweetener that you prefer!
