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.


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!


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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