It’s time for another cooking with Kids Recipe and today we’re making these super simple and really versatile vegan muffins. I call these Olivia’s chocolate chip muffins as my teenager loves to make a batch. The only problem is they don’t last long, at least not in our house, though they do freeze really well!
120g oat flour ( I use oats that I just blitz in the nutribullet)
70g coconut sugar – or whatever sugar you have – today I used molases
50g cocoa powder – I’m using carob powder as we’re out of cocoa powder!
1 tsp baking powder
½ tsp bicarbonate of soda
¼ tsp salt
90g chocolate chips – or a bar of chocolate or Easter eggs broken into small pieces.
180ml almond milk – or other milk
160g apple sauce – ideally home made or a mashed banana
65g seed or nut butter – or use just oil and reduce to 45g
1 tbl spoon apple cider vinegar
1 tsp vanilla essence
Line a muffin tin with paper or silicone cake cakes and repheat the oven to 180 degrees Celsius, 230 degree Fahrenheit.
Add all the dry ingredients (except the chocolate chips) to a large bowl and combine thoroughly.
In a separate bowl mix all the wet ingredients including the apple sauce or mashed banana and combine.
Now pour the wet ingredients into the dry ingredients and mix thoroughly.
Stir in the chocolate chips right at the end
Spoon the batter into the individual muffin cases
Bake in the centre of the oven for 20 – 25 mins. You can use a cake tester or cocktail stick to test if they are done. Inset into the centre of the muffin and if it comes out clean the muffins are cooked. If the stick comes out wet allow a few more minutes but keep an eye on them as they will burn quite quickly in the latter stages of cooking.
Srore in an airtight container or freeze for 1 month.
If you liked this recipe you’ll also love