Recipe Post- Vegan Banoffee Muffins

I haven’t done a recipe post in a while, and recently I have made this recipe successfully twice. The first time it was sampled by a vegan chef, vegan restaurant owner,a foodie friend and lots of vegans at a potluck. The second time it went down like a storm to 7 non vegans at my Sisters birthday garden party, where 2 guests did not know they were vegan and most guests were avid carnivores. So… definitely a crowd pleaser. imageI simply veganised my favourite choc chip muffin recipe replacing chocolate chips with vegan fudge, the first time I still added choc chips too and the second time I also added some crushed banana chips. Here you go….

  • 2 cups self raising flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1⁄4 cup vegetable oil
  • 4 ripe bananas, mashed
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1 cup chopped non dairy fudge chopped into tiny chips/cubes (and optional 1/2cup banana chips or 1/2 cup chocolate chips.)

The dairy free fudge can be purchased at Lolo’s shop, some health food and specialist vegan junk food and confectionery stores or the free from isle in selected grocery stores.

Preheat the oven to 350 degrees. Lightly grease your muffin tins.

Mix together the flour, baking soda, and salt.

image.jpeg

In a large bowl, beat the sugar and oil together, then add 4 mashed bananas and Stir

add water/vanilla and mix well. Add the flour mixture, along with the fudge chips (toss them in flour first) stir to mix.

Fill each muffin tin halfway with the batter. Bake for 20 minutes or until they are golden brown and a toothpick inserted into the center comes out clean. Mini muffins or cupcakes will cook faster. Halfway through if the tops are gold and the insides are still not cooked then add foil ontop before putting back in oven. They will be slightly wet and sticky when removed from the oven but will firm up when cooled.

MAKES 10 MUFFINS OR TONS OF SMALLER GOODIES!

Thanks for reading, India X

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