Dairy-free Banana & Chocolate Chip Muffins

Muffin 2

This week, I noticed a couple of bananas were beginning to turn a little bit brown and speckly… so instead of throwing them away I decided to use them to make some banana muffins! Of course everything is better with chocolate, so I included some dark chocolate chips too. For the most part, I allowed my boyfriend to make them (under close supervision) – so they’re nice and easy to make and take hardly anytime at all. They’re also great as an option for breakfast. Enjoy!


Ingredients

  • 170g Dairy-free Flora Freedom Spread
  • 120g Caster sugar (bananas are very sweet, so you won’t need as much sugar as you would in other cakes)
  • 2 Large eggs
  • 170g Self-raising flour
  • 1 tsp. Baking powder
  • 1 tsp. Vanilla essence
  • 2 Ripe (browning) bananas
  • 100g Dark chocolate chips

12 hole Muffin Tin, lined with 12 muffin cases.

 

Method

  1. Preheat the oven to Gas Mark 5/190oC/375o
  2. Place the butter into a large mixing bowl, and beat with a fork until the butter is soft.
  3. Muffin 3Add the sugar to the butter, and beat together with a fork.
  4. In a separate bowl, crack the two eggs and whisk together with a fork.
  5. Add the egg to the butter mixture a little at a time, stirring well between each addition with a spoon. If the mixture looks like it’s separating, try adding a little bit of flour.
  6. Sieve in the self-raising flour and baking powder. Mix in well with a spoon.
  7. Add the vanilla essence, and mix again.
  8. Peel the two bananas, and slice into rings.
  9. Place the banana rings into a separate bowl and mash with a fork.
  10. Add the mashed banana to the bowl with the cake batter and chocolate chips, and mix in well.
  11. Divide the cake batter evenly between the twelve muffin cases.
  12. Bake on the top shelf of the oven for 20 minutes until well risen and golden brown.
  13. Remove, and allow to cool.
  14. EAT!Muffin 1

 

 

 

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