Vegan Banana & Dark Chocolate Swirl Muffins
Try out this effortlessly beautiful Banana and Chocolate Swirl Muffin recipe. Vegan of course! These celebratory cakes will wow any special occasion.
Prep 10 min
Bake 15 - 20 min
Serves 12 people
Ingredients
Method
Preheat your oven to 200 degrees.
Sieve the flour and caster sugar into a large mixing bowl. Add a tsp of baking powder and stir in with a wooden spoon. Cut your butter into small cubes and add to the dry mix. Feather in the butter with your fingertips until the mixture is like breadcrumbs. Mash up your ripe banana in a small bowl, adding the oil to form a paste. Make a well in the middle of the mix, then add banana oil paste and milk. Whisk well or use a hand blender for 3 minutes. Your mixture should ideally be a smooth consistency similar to whipped cream.
Spoon 2 tbsp of the dark chocolate spread and 100ml of oat milk into a small pan. Heat gently for 1 minute, stir until smooth and silky then remove from heat. When you’re happy with the muffin mix consistency, spoon in a dollop of the mixture so the cases are 3/4 full. Drop into the centre of each muffin 1 teaspoon of dark chocolate sauce, and use a toothpick to create a chocolatey swirl.
Place them in the oven and bake for 15 - 20 minutes. To check if they’re baked through, insert a cocktail stick into the centre until it comes out clean. If still wet then bake for a further few minutes.
You can serve these warm or store them in an airtight container until ready to share.
Recipe: Kate Williams
Photography: Kate Williams