Yep, another banana based recipe. Apologies if you're not an avid lover. We're trying to get in the habit of making as many of our sweet treats instead of buying them as we can (if it's cost effective enough). It just feels a little more rewarding.
I love banana muffins in general, but wanted to add a little somethin' somethin', so I turned to the huge tub of cashew butter sitting in the cupboard to try and give an almost salted caramel vibe.
Ingredients:
- 250g wholemeal flour
- 1.75 tsp baking powder
- 25g oats
- 75g light brown muscovado sugar
- 2 medium ripe bananas
- 100g nut butter
- 2 medium chia eggs
- 25g melted dairy free butter
- 125ml semi skimmed dairy free milk (any will do)
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- Dark chocolate chunks (optional)
Method:
1. Preheat oven to 200 degrees celcius. Line a muffin tin with the cases.
2. Sift the flour and baking powder into a large bowl, then mix in the oats and sugar.
3. In a separate bowl, mash the banana and mix in the nut butter of your choice, chia eggs, butter, vanilla extract, cinnamon and milk.
4. Stir the wet mixture into the flour.
5. Once combined, spoon the mixture into the cases.
6. Bake for 15-20 minutes or until golden.
7. Allow to cool and enjoy.
I love how filling these are. I made them less sweet for both health reasons and the fact I prefer the taste - you get that extra element from the chocolate chunks. You can always taste as you go along if you want to add more sweetness. You can also make these with white self -raising flour, but just remember to deduct my additional 0.75tsp of baking powder.
Let me know what you think!
K.
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