Banana Choc Chip Muffins

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

Golden Mylk Recipe

This turmeric latte recipe is delicious as your morning drink (perhaps instead of coffee) or an afternoon sweet pick me up.

The recipe is for the paste. You make this in ‘bulk’, keep it in the fridge (for up to 3 weeks) and then use 1 tsp every time you want a cup. You can also double/triple up the recipe if you know you’ll want a few.

Turmeric has really great anti inflammatory effects mostly from its main active ingredient, curcumin. You don’t need to know a million things about it, apart from that it’s super good for you and this drink will draw out any nasty colds/flu that you might be harbouring.

Ingredients

For initial paste

1 tbsp turmeric
1/2 tbsp ground cinnamon
1/2 tbsp ground ginger
pinch of ground black pepper (activates the curcumin in turmeric so make sure you put it in)
1 tbsp coconut oil (also essential to make all goodies bioavailable)
3 tbsp (45ml) of water

For one cup

250ml (ish) coconut milk (I measure this amount by filling my mug up with milk first to how much I’d like and then pouring it into the pan)
1/2 tsp honey/maple syrup

Method

To make paste

• Put coconut oil into small pan and melt on medium heat

• Add all ground spices and mix them up with spoon

• Add water and continue to mix on medium - high heat until it forms a paste

This paste can then be put into a ramekin/Tupperware (although it will stain Tupperware) and kept in the fridge for 3/4 weeks to make around 5 turmeric lattes.

To make one cup

• Take one big teaspoon of paste into small pan on medium heat

• Add coconut milk (my preferred milk but oat and almond are also yummy)

• Stir until milk is warm, steaming and the paste has melted so the mixture has all turned yellow

• Taste and if you’d like to, add sweetener of honey or maple syrup. You have to judge the amount for yourself - about 1/2 tsp is right for me but you can add more or less

Note: if you are using sweetened coconut milk that you may not need the sweetener, so definitely taste it before adding. You can use different plant milks instead but note that they will taste different/more sweet/less sweet.

If you like this, you may also like my chai latte recipe.

Let me know when you make it!

Love Kiri xx

Homemade Hummus

Within my Little Health Bunny blog, I will give you recipes that I use every week - that not only taste great and are homemade, but are also much more simple than people originally think.

So after teaching three yoga classes today, I headed for the fridge to pick (obviously) and devastatingly there was not a lot in there. I averted my eyes to the lowly cupboard where low and behold I found myself... a box of chickpeas. Last year I made hummus almost everyday and succumbed to consume the entire pot each time. Funnily enough, 230g of chickpeas and raw garlic cloves aren't that easy on the digestive system, so I may have had a temporary hummus ban. However, I broke the ban today and paired the creamy dip with a delightful soil covered carrot delivered this morning from Riverford.

This hummus takes less than five minutes to make and trust me, it is so much tastier than shop bought. Now, I do not claim that this is necessarily the best recipe out there but I'll be honest... I've eaten my fair share of hummus... I am picky and this is hands down my go-to recipe.

The first question - to skin the chickpeas or to leave them? Unless you are adamant that you want the smoothest hummus out there, I would strongly recommend saving ten minutes of your time... and your life. So please - leave them.

The second question - which chickpeas to buy? Yes, of course you're blending them so ultimately it doesn't greatly matter, however my favourite chickpeas are Sainsburys SO organic, which are big, soft and make perfect hummus.

The third question - why are we still talking about chickpeas? Yep, my thoughts exactly. 

five minute hummus

230g chickpeas
2 tbsp chickpea water
1 minced garlic clove
1 tbsp tahini
2 tbsp olive oil
1/2 tsp cumin
juice of half a large lemon
lots of black pepper
salt to taste
chilli flakes (optional)

Blend all ingredients in the nutri-bullet, food processor or whatever you have to hand et voila.

Now. If for some obscure reason you don't love garlic, then I would recommend using half a garlic clove or a small one - personally I like a little fire in my throat! And If you have no tahini in the house, I promise that leaving it out won't ruin your hummus, however buy some on your next shop because it's super high in vitamin e, the b vitamins and it makes a dreamy dressing/sauce too.

Drop a like if this was helpful or if you fancy being kind.

Ciao for now.

LHB