If you are one of those who get a sweet craving but can hold it together and not eat anything sweet you find in front of you then you are in for a treat! I love a sweet treat however, I don’t eat sugar! What an oxymoron, I know! Since saying adieu to sugar, discovering the goodness of maple and rice syrup, of molasses, and of course of coconut sugar, I can say I have transformed to a better person….in a way.
Last week, the need of something warm and sweet visited me almost every evening, so I gave up. I had to do something, not very elaborate but extremely satisfying oh and vegan too! So, this is a recipe inspired by veganbaking.net
Here are the Tasty Vegan Muffins for Busy People a.k.a Banana and Cocoa Delicious Muffins
-they are loaded with antioxidants (cocoa that is to you and me)
-they are sugar-free, no cravings or sugar spikes. Ideal for kids then!
-they are gluten-free, I used gluten-free flour
-they contain only good fats (organic rape seed oil or organic cold-pressed coconut oil)
Cook’s Notes: you can use plain flour if you like. Your bananas have to be very ripe otherwise there will be no sweetness in your muffins. If you wish to add more texture to your muffins you can add chia seeds, flax seeds or even dried fruit pieces if you like.
- 1 1/4 cup gluten-free flour (chestnut flour or almond flour or any other gluten-free flour)
- 1-2 ripe bananas (depending how sweet you would like your muffins to be)
- 1 1/5 tbs organic coconut sugar (again, adjust to your sweetness levels)
- 1/2 tsp Himalayan salt
- 1/3 cup organic cocoa powder
- 1 tsp baking soda
- 1 tsp white or apple cider vinegar
- 1-1 1/5 tbs organic cold-pressed coconut oil or organic rape seed oil
- 1 cup warm water ( if you fancy something extra substitute it with a nice cup of coffee or warm rice milk)
- 1 tsp vanilla extract
- 1/2 tsp cinnamon (optional)
- Desiccated coconut for decoration
Yield: 10-12 muffins (medium size)
Preparation time: 12-15 minutes
Baking time: 20-30 minutes (depending the type of oven)
Instructions: Preheat the oven to 180C-200C resistance heat (not hot air circulation)
In a large bowl, mash the two bananas well ( a few lumps are OK though). Then add the flour, the cocoa powder, your salt and baking soda, (here you can add any seeds or dried fruit pieces you may like). Then add your warm water (or coffee), the coconut oil or the rape seed oil, the vanilla extract and the vinegar. Mix well until you get a medium consistency mixture.
Distribute equally the mixture to your muffin forms (mine are silicon-free forms so no need to oil them). Sprinkle on top with a bit of desiccated coconut to add more aroma and flavour. Put your muffins in the oven and check approximately 20 minutes later if they are ready by sticking a knife in and getting it out clear.
Important tip: Once ready, allow your muffins to cool down on a rack for an hour. If you eat them hot, they will feel very moist, even raw.
Enjoy and spread the muffin goodness to your loved ones!