Juicy chocolate chip muffins made with fine spelt flour, bananas and dark vegan chocolate drops. An ideal snack for the whole family and very popular with children. Vegan, oil free, gluten free option.
Preheat the oven to 175 degrees (convection) 195 (upper-lower heat) and line a muffin baking tray for 12 muffins with muffin cups or grease lightly if needed.
For the muffins, place spelt flour, raw cane sugar, baking powder, cinnamon and bourbon vanilla in a large baking bowl and stir with a whisk until everything is well combined and any coarse lumps have dissolved.
180 g Spelt flour, 70 g Raw cane sugar, 2 tbspn Baking powder, 1 tbspn Cinnamon, ½ tbspn Bourbon vanilla ground
In a second, additional bowl, add bananas, almond paste and vegetable milk and stir until a uniform liquid is formed.
2 Bananas, 45 g Almond paste, 125 ml Plant milk
Add the liquid to the large baking bowl and stir with a silicone scraper or whisk until a uniform batter is formed.
If the dough is too liquid, add a little more flour, if too dry, add more vegetable milk.
Finally, add in the dark chocolate drops and fold in.
100 g Dark chocolate drops
Divide with a spoon into the muffin moulds evenly.
Put in the oven and bake for 20-25 minutes. Use a wooden stick to check if the muffins are baked through. If so, then the wooden stick comes out dry. If dough is still stuck, then bake for another 10 minutes and check again.
Remove from the oven and allow to cool completely. enjoy!
Can be stored in an airtight container in the refrigerator for up to 5 days.