This is a vegan twist on the classic banana bread recipe. Soft and moist with sweet chocolate surprises and a hint of almond. Oh, and the perfect shiny glaze on top for an extra sweet bite.
I decided to make banana bread muffins as it’s an easy portion size and an excellent option to pack for lunch not to mention a great tea time snack.
A lot of my recipes have come about with me trying to add a healthy twist for my daughter and this is no different. I wanted to add more nutrients to the traditional recipe so here we have almond butter which provides more protein and is a great source of calcium so excellent for bone development.
15 mins
25 min
12
Ingredients
2 mashed up overripe bananas (roughly 450g with the skins)
175ml Maple Syrup (or 1/3 Cup Agave Syrup)
65g Almond Butter
½ Tsp Lemon Juice
160g Plain Flour (or Gluten Free flour can be substituted)
¼ Tsp Himalayan Salt
1 Tsp Cinnamon
1 Tsp Baking Powder
½ Tsp Bicarbonate Soda
25g Chopped Dark Chocolate or Chocolate Chips
Chocolate Sprinkles or Chocolate Chips
