Soft, fudgy, sweet, & satiating. These muffins are as simple & easy to make as they are satisfying and tasty to eat. You only need one bowl and 15 minutes cooking time. They are also perfect for freezing and using up those left over ripe bananas and odd carrots!

Serves: 12 | Total Cooking Time: 30 minutes

Ingredients

3 ripe bananas (roughly 300g)
1 large carrot, or two medium/small carrots (roughly 150g)
190ml unsweetened almond milk
30g (2 level tbsp) smooth almond butter (or peanut butter)
300g wholegrain spelt flour
20g cacao powder
50g ground almonds
40g maple syrup
1 tsp baking powder
1 tsp bicarbonate of soda
50g vegan dark chocolate chips

Instructions

Preheat the oven to 190ºC fan, and prepare a 12-hole muffin tray with cases.
Peel and mash the bananas with a fork until smooth. Grate the carrots and combine with the bananas. Add in the almond milk, syrup, almond butter, and mix until smooth.
Add in the flour, cacao, ground almonds, baking powder, bicarb, and mix again until thick and smooth.
Finally fold in the chocolate chips before diving the mixture evenly between the 12 muffins cases.
Cook for 15-20 minutes, or until fully cooked through the centre. Easy peasy!
Store in an airtight container in the fridge for up to a week, or freeze for up to a month!

If you made this recipe, then please please share it with me on social media or with your family & friends, it means the world to me and lets me know that you guys are actually enjoying my content. Thank you from the bottom of my heart x

Snacks & Treats