These healthy, vegan muffins are made without eggs and butter.
I have to admit this was an experiment. I have been on a diary free and gluten free diet for two weeks as my little one suffers colic during the night. As I am breastfeeding, I am trying to see whatever he is intolerant. Yesterday it was my birthday and I prepared these muffins to share in the evening with my boys. But they are great also for a post-workout snack or a light breakfast. They’d even make a great after-dinner “dessert.” I tried this recipe during the last weekend and I was surprised by the result!
I love these muffins because they are healthy, but they don’t taste healthy. They are moist and tender, and your kids will go crazy for them!
Besides, they are very easy to make.
- 2 little ripe bananas
- 160 gr/6 oz. caster sugar
- 150 ml/5 oz. water
- 150 ml/5 oz. coconut milk
- 40 gr/4 tsp coconut oil
- 1 tsp baking powder
- 85 gr/3 oz. dark chocolate (diary free) – I have found it at M&S
- 250 gr/9 oz. self raising gluten free flour
- Optional toppings: white chocolate stars (not diary free) – I found it at Tesco
PREPARATION TIME: 10 min
COOKING TIME: 20 min 180C/350F/Gas Mark 4
- Preheat oven and line a muffin tin with 12 paper liners.
- In a large bowl, sift the flour and baking powder and then add cold water and sugar.
- Next heat the chocolate bar with coconut oil, then add to the bowl.
- Puree the bananas with coconut milk.
- Add sugar,bananas and mash. Add agave, baking powder, vanilla, almond milk and stir.
- Bake for 20 minutes (mines didn’t raise as usual muffins do, I don’t know if it depends from the gluten free flour).
- Remove and let rest for 15 minutes.
- Store in an airtight container or covered with plastic wrap for some days. Freeze for longer storage.
Please tell me if you like it. Any comments are really appreciated!
Thanks for reading. I am waiting for you again here once in a while.
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