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Double Choc Vegan Blender Muffins
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Double Choc Vegan Blender Muffins

Prep Time 5 minutes
Cook Time 25 minutes
Servings 12 muffins
Gluten free blw muffins

Ingredients

  • 1 large ripe banana (135g peeled weight)
  • 1 zucchini (ends chopped off (230g))
  • 1 carrot (peeled & chopped (95g pre peeled))
  • 1/2 cup/50g of cacao powder (sub with carob for <24 months)
  • 2 cups/220g of oats
  • 1 cup/250ml of plant milk
  • 1/4 cup/60ml of tahini (or any nut or seed butter)
  • 1/3 cup/80ml of maple syrup
  • 1 Tbsp of apple cider vinegar
  • 2 tsp of baking powder
  • 1 tsp of baking soda
  • OPTIONAL TO TOP: 1 handful of vegan choc chips

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).

Notes

Store in the fridge for 3 days or freezer for 3 months.