Allergy Mums / Support for families with allergies

publication date: Jan 28, 2015

Vegan Chocolate, Banana and Date Muffins

Vegan Date and Banana Muffin

We just felt like something a bit different. So gave these a try and they were moist and lovely. We seem to be on a bit of a chocolate phase but when it works, then it works. I left these naked, rather than iced, as I think they work best that way, hence the muffin tag instead of cupcake (and it's got slightly less sugar than a cupcake). Don't use an overripe banana for these - save that for banana bread. You want one that's slightly green so you get chunks of fruit.

Ingredients

Preheat oven to 170°C, 350°C

1 1/2 cups self rising flour

3/4 cup caster sugar

1tsp baking soda

1/3 cup cocoa

1/4 tsp chocolate essence

1 tsp vanilla

6 tbs melted non dairy margarine (Pure)

1tsp cider vinegar

3/4 cup Rice Dream, Coconut Milk or other Non Dairy milk

1/4 cup chopped Dates

1 banana mashed - not overripe - you need chunks!

Method

Mix the dry ingredients together (flour, sugar, soda, cocoa). Add the vanilla, chocolate essence, vinegar and melted margarine. Mix.

Add the non dairy milk and mix.

Grab a fork and mash the banana - you don't want to use a really ripe one for this. Use a firmer banana so you get little chunks of the fruit.  Add the banana and the dates to the batter and stir to combine.

Fill the muffin liners 2/3rd of the way up.

Bake for 15 minutes at 170° or until a toothpick comes out clean. Allow to sit in the tin for 10 minutes, then move to a wire rack to cool. 

Enjoy with tea or coffee.



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