* 4 over ripe bananas
* 1/4 cup olive oil
* 1 cup coconut cream
* 1 tbsp apple cider vinegar
* 1 tbsp vegan chocolate spread
* 1 tsp vanilla extract
* 1/4 cup coconut sugar, agave or any other liquid sweetener of choice
* 1/2-3/4 cup self-raising flour
* 1 cup whole wheat flour
* 1 1/2 tsp baking soda
* 1 1/2 tsp baking powder
* 1/3 tsp salt
* 1 tsp cinnamon
* 1/2 cup dairy free chocolate
* 1/2 vegan chocolate spread
*roasted chopped hazelnuts
1. Preheat the oven to 180 degrees Celsius.
2. Mash the bananas, add in the olive oil, coconut cream or coconut milk, apple cider, vegan chocolate spread, coconut sugar or agave and the vanilla extract.
3. Sift the flours, baking soda, baking powder, cinnamon, and salt together, add this into the wet ingredients and then add in the vanilla.
4. Scoop the banana bread batter 3/4 of the way in to paper lined muffin cups, add a tea spoonful of the vegan chocolate spread on top, and then the chocolate square.
5. Place the muffins in the oven and leave to bake for 25-30 minutes until beautifully risen, remove to cool from then oven before serving.
6. Store in an aright container for up to two days, these muffins freeze really well too.
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