Banana bread muffins

Prep time:  15 mins
Cook time: 25 mins
Total time: 50 mins

Makes: 6 muffins

Banana bread muffins

Ingredients

  • 2 medium ripe bananas
  • 3 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp pure vanilla extract
  • 1 1/2 Tbsp  oil (rice bran, etc.)
  • 1/4 cup white sugar
  • 1/4 cup packed brown sugar
  • 1 Tbsp maple syrup
  • 1/2 tsp sea salt
  • 1/2 tsp ground cinnamon (optional)
  • 100 ml vegan eggy milk (see below)
    • 100ml water
    • 1 tsp flaxseeds
    • 1/2 tsp chia seeds
    • a sprinkling of oats
    • a few cashews
  • 1 1/2 cup flour
  • 1 cup (112 g) gluten-free oats

Instructions

  1. Preheat oven to 190 degrees C.  If not using a silicone muffin tray, line the metal with paper muffin cases.
  2. In a large mixing bowl, add the bananas, baking powder, and baking soda. Mash until only small chunks remain.
  3. Add vanilla, oil, sugars, maple syrup, sea salt, and cinnamon and mix vigorously to combine.
  4. In a high power blender (nutrimix or similar), separately make the ‘vegan eggy milk’:
    1. Put 100ml water, 1 tsp flaxseed, 1/2 tsp chia seeds, a sprinkling of oats, and a sprinkling of cashews.  Pulverise for about 30 seconds
  5. Add the ‘eggy milk’ to the mix, and mix once more to combine.
  6. Add flour and oats, and stir until just combined.
  7. Divide the batter between the silicone muffin tins, filling all the way – this should make about 6 muffins.
  8. Bake for about 25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean and the edges are dark golden brown.
  9. Remove from oven and let cool in the tin for 5 minutes (they’ll still be lovely and warm for eating for a while yet).
  10. Finally remove from the tin and let them cool further on a cooling rack.
  11. Serve with butter, or as is.  It’s delicious either way.
  12. Store leftovers in a sealed container for up to 4 days, or in the freezer up to 1 month.

Salted Caramel Chocolate Chip Cookies

Ingredients:

  • 200g margarine
  • 180g caster sugar
  • 2 tsp vanilla essence (optional)
  • 300g plain flour
  • 5 tsp baking powder
  • 100-120g Chocolate chunks (vegan chocolate if preferred)
  • 120-100g Caramel pieces
  • Freshly ground sea salt

Method:

  1. Preheat oven to 180 degrees C
  2. Cream margarine and sugar together in a mixer, until light and fluffy
  3. Slowly add sifted flour & baking powder to the butter mix, to form a dough
  4. Add the chocolate chunks and caramel chunks to the dough, and mix carefully
  5. Roll into small golf size balls, arrange on paper on a cookie tray, and press down slightly.
  6. Freshly grind salt on top of each cookie.
  7. Cook for 12-15 minutes in the middle of the oven (take out just as they start going golden, not when they’re all golden)
  8. Allow to cool slightly on the tray before transferring to the cooling rack.
  9. Transfer to a cooling rack, and then store in an airtight container when cool.

Notes:

  • In my experience, the best chocolate chunks are actually half or third a ‘square’ of chocolate, so you end up with cubes of chocolate around 1cm square (which are much nicer to eat within the cookie).  Chocolate drops are just a little too small, and so melt too much during cooking.
  • The cookies do not need cooking for quite as long as you may expect.  But if they’re just going golden brown, they’ll still be quite soft when getting out of the oven, but they’ll firm up nicely when cooling.

Choc Oat Chewies

These are based on a ‘Special Oat Chewies’ recipe I picked up from somewhere many years ago.  So when a friend asked for some chocolate chip cookies with oats this morning, this recipe came quickly to mind.  Because of some new dietary restrictions amongst friends, I was able to modify the recipe accordingly below, and they’re delicious!

This makes a good 24-36 ‘biscuit’ sized treats (as I tend to cook them in baking trays of 12 at a time. Smaller is normally better)

Ingredients:

  • 3/4 cup     rice bran oil (or vegetable oil)
  • 1 cup        white sugar
  • 3/4 cup     agave syrup (honey, or golden syrup)
  • 1/2 cup     non-dairy milk (soy, rice, etc.  or regular dairy if you prefer)
  • 2 tsp          vanilla extract
  • 2 1/2 cups buckwheat flour (or wholemeal flour if you’re not worried about the Gluten Free aspect)
  • 1/2 tsp       baking soda
  • 1/2 tsp       salt
  • 3 cups       rolled oats
  • 3/4 tsp       cinnamon
  • 1/2 cup      sultans or raisins
  • 1/3 cup      hazelnuts
  • 1 cup / 125g         large chocolate chunks (such as 1/2 bar of Whitaker’s Dark Ghana, chopped roughly into half the regular sized chocolate squares)

Method

  • Preheat your oven to around 180 degrees.
  • Blend the oil, sugar, syrup/honey, milk and vanilla extract until smooth.
  • Add the powdered ingredients slowly (mixing in well to the liquids as you go along).
  • Finally add the raisins, whole hazelnuts, and chocolate chunks, and mix in well.
  • Place large spoonfuls of the mixture onto baking parchment, around 12 cookies per sheet.
    • They largely keep their shape, so will look pretty rugged even after baking.
  • Bake them for around 11-14 minutes until just going golden on the peaks and base (rotating the baking trays as necessary).
  • Remove from the oven, and leave to cool on the baking tray for a couple of minutes (to help keep their shape).
  • Then remove carefully from the baking parchment, and allow to cool on a wire rack for 30 minutes or so.
  • Enjoy slowly!

Storage:

  • You can store them in an airtight tub for up to a few days easily.
  • I haven’t tested them beyond 4 days yet, because they always get eaten up by then!