How are you? I’m on annual leave this week- my first week of holidays without studying in virtually 3 years! And it feels good.
A while back I promised I’d post a new muffin recipe; one that happens to be my new fave. And I think it may be just what is needed for this grey, cold Monday morning.
Hope you enjoy! ❤
Chocolate Banana-Chip Muffins (gluten-free, vegan, delicious)
160g rice flour
25g + 1tbsp cocoa powder
2 1/2 tsp baking powder
1/2 tsp salt
250ml unsweetened almond milk
120ml light olive oil
3 tbsp vanilla soy yoghurt/dessert
1 tsp vanilla extract
50g unsweetened banana chips
Preheat oven to 175C (fan) and line or grease a 12-cup muffin tin.
Sift the flour, cocoa powder, baking powder and salt together. Stir in the the sugar.
In a seperate bowl whisk the yogurt, oil, almond milk and vanilla extract together, then pour into the bowl of dry ingredients. Gently mix together until all is combine (otherwise the batter will become too gummy). Fold in the banana chips.
Transfer mixture into a jug and pour into the muffin tin so that each cup is equally full (about 2/3 full).
Bake for 18-20 mins until knife inserted into the middle of a muffin comes out of clean.
Try not to burn your tongue as you scramble to try one (or five). I seriously love these muffins.