So easy, so quick, vegan and delicious. Beware, they are moreish and it’s not uncommon to inhale the lot in a day…

This recipe makes 10-12 muffins.

ingredients

Wet:
3 overripe bananas
1 tsp vanilla extract
3 tbsp melted coconut oil (melt in microwave or on hob)
&
2 tsp of apple cider vinegar (not essential but makes them extra fluffy)

* up to 3 tbsp of plant milk - I used oat - to make it a more liquid consistency

Dry:
2 tsp baking powder
1/4 tsp salt
60g sugar (I use coconut for taste)
220g flour of choice
50g chocolate chips/chunks

Method

Set oven at 170c.

Smash bananas and add all wet ingredients to one bowl. Mix all dry ingredients in separate bowl.

Add all wet into dry, add chocolate chips (or cut up chunks). Add milk to bind it and bring it to a sticky consistency.

I used a silicone cupcake tray and greased with the smallest bit of coconut oil around each one. If in doubt, use cases.

Divide mix between moulds. Add extra choc chips on top to look 👌🏼

Bake for 20 minutes.

Remove from oven and let cool for 5 minutes, remove one and eat immediately whilst still warm (mandatory).

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They will keep in the fridge for a week or an airtight container for 3-4 days (place paper towel in container to absorb moisture).

Enjoy xx