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

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