Bananas are always a safe bet when it comes to muffins. These vegan banana chocolate brazil nut muffins are very easy to make and their flavour and texture are an interesting variation on the usual banana muffin.
The quantity of sugar is reduced because of the natural sweetness of the banana, which means these are potential breakfast fodder. The riper the bananas the better, of course (is there any cake that calls for unripe bananas?).
This recipe uses one-third wholemeal flour, and olive oil in place of margarine or less healthy oils. The chocolate I use has 70% cocoa solids and the sugar is of the slightly more nutritious muscovado variety. So, all in all, they’re pretty wholesome muffins.
They also rise really well, which would make them a good candidate for those giant top-heavy cafe-style muffins. The cases of the muffins shown here were filled to a little over three quarters full. The recipe makes twelve muffins this size.
Sprinkling a few chopped brazil nuts and a little sugar on the muffins before baking produces a lovely deep golden crunchy top.
Brazil nuts are high in selenium, and anyone following a vegan diet needs to know that their food includes sources of selenium. Only a small quantity of nuts is required, so these muffins are probably a great way to keep your selenium levels up!
Vegan Banana Chocolate Brazil Nut Muffins…
Ingredients
- 320 g mashed ripe bananas (around 3 good-sized bananas)
- 80 g brazil nuts
- 80 g dark chocolate with 70% cocoa solids
- 100 ml light olive oil
- 100 g light muscovado sugar, plus extra for sprinkling (optional)
- 2 tsp vanilla extract
- 80 ml soya milk
- 200 g white self-raising flour
- 100 g plain wholemeal flour
- 2 tsp baking powder
Method
- Set the oven to 200°C/390°F
- Line a 12-muffin tin with paper cases.
- Chop the brazil nuts fairly finely (see pictures), and the chocolate into pieces roughly 2-3 mm square. Set aside.
- Mash the banana and set aside.
- Pour the oil into a large bowl then whisk in the sugar, vanilla and milk.
- Stir in the mashed banana.
- Sift the flours and baking powder together first and then stir into the liquid mixture until just combined.
- Reserve a tablespoon of the nuts. Stir the rest into the mixture along with the chocolate until just combined.
- Using two dessert spoons, transfer the mixture to the cases and sprinkle on the remaining nuts and a little extra muscovado sugar.
- Bake for around twenty minutes until firm and golden brown on top.
- Allow the muffins to cool a bit before removing from the tin.
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