I recently adopted two adorable adult cats. Blacky, a purebred Norwegian forest cat, and Coco, a purebred Siamese blue point. Instead of spending my spare time baking, I used that time to become acquainted with them. After just a week, Blacky and Coco purr in my presence and welcome my cuddles. It makes me smile just thinking about it. They are truly special, and if I am not careful, I will turn into an obsessed cat mom. Let me know whether you would like to see photos of Blacky and Coco.

This week I have for you a super simple recipe for banana chocolate chunk muffins. Of course, these muffins taste fantastic fresh out of the oven, but they also taste great dethawed (which isn’t the case for some muffins). My boyfriend can vouch for this. If you try these muffins, please let me know how it went. Cheers!

Ingredients

Dry Ingredients

• 2 cups gluten-free flour mix – oat flour also work well!
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla sugar
• 1/2 cup brown sugar

Wet Ingredients

• 1 flax eggs (1 tbsp flax meal + 3 tbsp of water/ set aside for 5 minutes)
• 3-4 ripe, medium-sized bananas (mashed)
• 1/4 cup non-dairy milk
• 2 tbsp date syrup
• 1/3 cup melted vegan butter

Add-ins

• 3/4 cup vegan chocolate chunks

Topping

• 1/4 cup vegan chocolate chunks

Instructions

1. Add the dry ingredients to a large-sized bowl. Whisk until well-combined. 
2. Add the wet ingredients to a medium-sized bowl. Whisk until well-combined. 
3. Add wet mixture to dry mixture and then mix. Do not overmix. The batter should be thick and lumpy. 
4. Gently fold in the chocolate chunks. 
5. Let batter rest at room temperature for 30 minutes.
6. In the meantime, preheat oven to 180 C/ 350 F. Butter 10 muffins cups or line them with paper liners.
7. Using a spatula, gently mix the muffin batter couple of times before transferring it to the muffin tins. Divide batter evenly between the muffin cups (almost to the top). 
8. Bake for approx. 30-35 minutes or until a toothpick inserted into the center of the muffin comes out clean. 
9. Cool for 10 minutes and then transfer muffins to a wire rack to cool completely. 
10. Enjoy!

Kitchen Soundtrack