Laura Hemmington
This one-bowl recipe for banana muffins is super simple, quick and delicious. With autumn spices, chocolate and sour cherries, these are the perfect, healthy breakfast snack.
Recipe provided by The Whole Ingredient.
120g (1 1/3 cup) rolled oats (use gluten-free if needed)
4 bananas
30g (a scant 1/4 cup) dried sour cherries
1 tbsp maple syrup
1 tsp cinnamon
½ tsp ground ginger
½ tsp nutmeg
1 tsp baking powder
Vegan dark chocolate spread (or chocolate squares)
Optional: oil for greasing the muffin tin, if needed
This one-bowl recipe for banana muffins is super simple, quick and delicious. With autumn spices, chocolate and sour cherries, these are the perfect, healthy breakfast snack.
Recipe provided by The Whole Ingredient.
1. Heat the oven to 180°C / 350°F / Gas Mark 4.
2. Blitz the oats in a food processor until you have a flour (you can use wheat flour if you don’t have a food processor).
3. In a large mixing bowl, mash the bananas with a fork until you have a smooth purée and stir in the remaining ingredients, except the chocolate spread/chocolate.
4. Half-fill each muffin pocket with the muffin mixture, place ½ a tsp of the chocolate in the centre of each, then cover with the rest of the mix.
5. Place on the top shelf of the oven and cook for 20-25 minutes.
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