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Double Chocolate & Banana Muffins
Fluffy and sweet double chocolate and banana muffins are perfect for using up overripe bananas. undetectably vegan and easily gluten free.
- 7 oz plain flour
- 2 oz sugar
- 2 tbs finely grated plain chocolate
- 2 tbs chocolate chips
- 1 heaped tsp baking power
- pinch salt
- 7 oz milk - I use soy
- 2 oz sunflower oil
- 2 very ripe bananas
Whizz the oil and milk mixture with a stick blender or liquidiser until smooth. Mix the dry ingredients. Add the wet ingredients to the dry and fold together (the batter should be lumpy and mixing should take no more than 15 folds). Bake at GM5/190C/375F in your favourite muffin pan (I use this one) for 20 – 25 mins until risen.
Enjoy warm from the oven.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Serving: 6muffins | Calories: 338kcal | Carbohydrates: 52g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 36mg | Potassium: 318mg | Fiber: 2g | Sugar: 20g | Vitamin A: 90IU | Vitamin C: 3.4mg | Calcium: 89mg | Iron: 1.8mg