EASY VEGAN BANANA & CHOC CHIP MUFFINS

WHY IS THIS A WINNING RECIPE?

It’s the easiest way you will be able to get your family to eat more plant-based fiber & protein!

WHY IS THAT IMPORTANT?

Plant-based fiber is essential for gut health which in turn helps the body to:

✅ stabilize hormones

✅ increase energy levels

✅ regulate sugar levels

✅ regulate weight

✅ strengthen the immune system

✅ fight cancers

…and so much more!

Read more about the magical benefits of fiber & gut health by going to Dr Will Bulsiewicz

And plant-based protein is just as powerful…

✅ builds lean muscle mass

✅ decrease inflammation

✅ boost metabolism

✅ speed up recovery after training, injury, or illness

✅ strengthens & protects joints

✅ helps with anti-aging

….to name but a few!

Ingredients – DRY

(Makes 12 muffins)

🍌 2 cups gluten-free baking mix (choose your favourite brand)

➡️ If you are NOT gluten intolerant, a high quality stone ground wholemeal flower can be used

🍌 3/4 cup Baobanana Protein Shake (click here to get yours, it’s WOW)

🍌 1/4 cup hemp hearts (or oats can be used)

🍌 2 tsp baking powder

🍌 1 tsp baking soda

🍌 1 tsp cinnamon

🍌 1/2 tsp salt

🍌 1/2 cup vegan choc chip HOWEVER we recommend to go half half with our Cacao Nibs for an extra boost of SUPERFOOD AWESOMENESS!!!!!

Ingredients – wet

🍌 3 large bananas (otherwise 4 medium bananas…should make 1 1/2 cups mashed banana)

🍌 1 1/2 cup plant-based milk (keep an eye open for our HEMP MILK COMING SOON!!!)

🍌 6 dates, finely chopped

🍌 1 tsp vanilla essence (or vanilla pod extract)

🍌 2 tbsp chia seeds (only use this if you are doing the GLUTEN FREE version)

Method to make the BANANA & CHOC CHIP MUFFINS

START by preheating the oven to 180 degrees C. Line a muffin tray with 12 muffin liners.

1) Mix all the dry ingredients into a large mixing bowl.

2) Blend the dates & 125ml of the plant-based milk until smooth.

3) Add the chia seeds to the date paste and allow to stand for 15min

4) Mash up 2 .5 of the bananas (leave half a banana to decorate), & add the other 125ml plant-based milk & the vanilla extract in a separate bowl.

5) Spoon the date & chia mix into the mashed banana mix & gently fold together.

6) Now add the wet ingredients to the dry ingredients & gently fold in with a wooden spoon.

➡️ Use the remaining 125ml plant-based milk incase the batter is a little too dry……it should be soft sticky & “blob” as you spoon it into your muffin tray.

➡️ Spoon the mixture into the lined muffin trey, decorate with a slice of fresh banana & bake at 180 Degrees C for 25 – 30min.

Test if it is done by sticking a clean knife in the center of one of the muffins. If it comes out clean, it is done, if it comes out sticky, it needs another 5min.