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Double Choc Vegan Blender Muffins
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Double Choc Vegan Blender Muffins

5 from 2 votes
Prep Time 5 minutes
Cook Time 25 minutes
Servings 12
Suitable For 12m+
Gluten free blw muffins
Metric - US Customary Units

Ingredients

  • 1 large banana (120g peeled weight)
  • 1 zucchini (230g, ends chopped off)
  • 1 carrot (peeled & chopped, 95g pre peeled)
  • 50 g cacao powder (sub with carob for <24 months)
  • 220 g rolled oats
  • 250 ml soy milk
  • 60 ml tahini (sub any nut or seed butter)
  • 80 ml maple syrup
  • 1 tbsp apple cider vinegar
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 30 g vegan choc chips (Optional to top)

Instructions 

  • Preheat the oven to 180c/350f.
  • Add all of the ingredients to a Blender jug and blend until smooth (~ 30-60 seconds).
  • Pour into muffin liners, top with optional choc chips then bake for 25-27mins until a skewer comes out clean.
  • Remove from the oven and allow to cool in the tin for 5 minutes, then leave to cool on an airing rack (if you are using silicone removable liners, remove from the liners to avoid them becoming stodgy as the moisture gets trapped in).

Storage

Store in the fridge for 5 days or freezer for 2 months