Do you have a bunch of ripe bananas and no will in the world to make yet ANOTHER banana bread?
Well my friend, I have the answer:
Banana and Choc Chip Muffins!
Since lockdown began I have made, what feels like, 187 banana breads. I am sick of it, my boyfriend is sick of it and even my lovely neighbours who's doorsteps I leave it on are - you guessed it - SICK OF IT.
As you are probably aware, I do love rustling up a good old cupcake, and up to now my Coffee and Cinnamon ones have been my favourite BUT these come in a very, very close second.
They are fluffy, chocolatey and sweet enough to curb the cravings. Plus, the fact you only need one mixing bowl and a measuring jug makes the washing up a breeze. Oh and I forgot to mention, they are SUPER easy to make. Even a baking novice can make these! Pinky swear.
I have made these three times now, and decided on the third go to mix things up a little. Instead of adding chocolate chips, I popped the Fabulous Free-from Factories Covered Crunchee Bites in instead and my of my where they good! The honeycomb centre, when melted, gave the cupcakes a bit of a crunch - thinking about it, these disappeared even faster than the choc chip ones. My boyfriend swears we have a ghost...
These can be kept for a few days, or frozen to be enjoyed at a later date. But I do have to warn you, they are NOT going to last that long.
Without further a do, grab your aprons and a brew and lets get baking!
Prep time: 10 mins Cook Time: 25 mins. Serving: 12 cupcakes
250g of self raising flour
3 ripe bananas (mashed)
2 flax eggs (2tbsp flax seed + 3 tbsp water)
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
80ml milk alternative (i used oat)
60g vegan butter
125g vegan chocolate chips
Preheat the oven to 180°C and line a cupcake tray with cupcake liners - place this to one side.
Prepare the flax eggs by mixing 2 Tbsp of flaxseed meal with 6 Tbsp of Hot Water and allow to sit for about 15 mins to become gloopy
Peel your 3 ripe bananas and mash them, with a fork, in a large mixing bowl.
Sift the flour into the mixing bowl and add the sugar, baking soda, salt and vanilla extract. Give it a good old mix.
Now add your vegan butter and milk alternative and whisk. You don't want to over whisk as this will make your cupcakes dense.
Add your chocolate chips and fold them in.
Divide the cupcake mix between the 12 cupcake liners and place into the oven to bake for 25 minutes or until a toothpick inserted into the centre of one of the cupcakes comes out clean.
All that's left to do now is put the kettle on and enjoy them fresh out of the oven with a nice cup of coffee. DIVINE.
P.S: I gave a couple to my neighbours and they devoured them! Winner.
If you loved this recipe please do let me know! And whilst your here why not check out some of the other cupcake recipes I've posted.
Which ones are your favourite?!