Vegan Banana Choc Chunk Muffins

“I’m obsessed with muffins”

Phoebe Tonkin

Oh Phoebe Tonkin, I hear you.

Because, I too have been obsessed with creating the perfect, whole food, plant-based muffin for a while now.

Admittedly, I used to be a huge fan of the supermarket box mix muffin.

It was too easy! Buy the pre-mix, add eggs, milk and butter, stir then voila! Muffins so easy my kids could make them.

But then I read the side of the box. Whoa! Not healthy. At all.

My kids are school aged and love a treat in their lunch box for recess. Who doesn’t, right?

So after much research and experimentation (and a few disasters!), I have the most perfect muffin, even those fussy omnivores will gobble them down with relish.

My secret is my whole food, Plant-Based Baking Mix.

You will find the recipe for Plant-Based Baking Mix in the Subscriber Resource Library along with our Plant-Based Pantry Essentials Guide.

If you don’t have access to the Subscriber Resource Library, don’t worry, just sign up now and get your access password via email.

I love the Plant-Based Baking Mix because it is so versatile! I make a big batch to keep in my pantry and it will make biscuits, muffins, cakes and even pancakes and waffles. It is easy to customise and make what ever flavours you fancy, the only limit is your imagination!

Say goodbye to the unhealthy supermarket box baking mixes for good!

Today we are making Banana Choc Chunk Muffins and they couldn’t be easier to prepare!

Vegan Banana Choc Chunk Muffins

These are great morning or afternoon treat for the kids. The bananas keep them fresh for ages, but if there are any left over at the end of the day, pop them in the freezer for later.

You will need

• 1 generous cup of mashed, ripe banana
• 1 cup Whole Nut Milk
• 100g of vegan chocolate, chopped into small chunks
• 2 1/2 cups of Vegan Baking Mix

Preparation

Preheat your oven to 175 degrees Celsius.

Add the chocolate chunks to your Vegan Baking Mix and stir through. Set aside.

Mix the mashed banana and whole nut milk together until well incorporated.

Add the wet ingredients to the dry and fold together with a spatula, it doesn’t matter if the mix isn’t all smoothly & uniformly incorporated (you get fluffier muffins that way!) Don’t overmix!

Spoon the muffin mix into your pre-oiled muffin tray and bake for 10 minutes until golden. Remove from pans, cool on a cake rack and eat while still warm!

Makes 12 large muffins

As you can see, these muffins are light, delicate, fluffy and utterly delicious!

Flavour Variations

I have made muffins with this recipe using stewed apple in the place of the banana and dried cranberries in place of the chocolate chunks, so delicious!

I am keen to try pureed peach in place of the banana with dried blueberries in place of the chocolate chunks next!

With the Plant-Based Baking Mix in your pantry, the only limit is your imagination!

Do you love muffins? What is your favourite flavour combination? I would love to hear it, please leave a comment below!