Chocolate Banana Protein Muffins (oil-free & Vegan)

When i’m craving something sweet, i want these soft, gooey chocolate protein heavenly oil-free vegan muffins! YUM! These are super delicious and i used my favourite vegan protein powder by MyVegan – Lucky you can get 30% off any MyVegan products by using my discount code ALEX30 at the checkout.

  • soft
  • gooey
  • dense
  • fudgey
  • Chocolatey
  • oil-free
  • vegan
  • sweet
  • bouncy

Makes 12-14 muffins

Ingredients

  • 150g plain flour
  • 150g oat flour
  • 1 tsp baking powder
  • 1/2 tsp bicarb of soda
  • 100g light soft brown sugar
  • 2 pinches salt
  • 3 tbsp MyVegan Organic Cacao Powder / unsweetened cocoa powder
  • 2 scoops MyVegan Chocolate protein powder , (add discount code ALEX30 for 30% off)
  • 3 overripe bananas, mashed well
  • 400ml any dairy-free milk
  • 1 tsp vanilla extract

Optional add-ins:

  • 100g dark chocolate chips
  • 100g dark chocolate bar, chopped into small pieces
  • a handful cacao nibs
  • Sweet Freedom Chocolate Sauce, (to drizzle on the muffins 10 minutes before end of cooking time)

Method

  1. Preheat the oven to 190C/170C fan oven/375F/Gas mark 5, line a muffin tray with paper or silicone muffin cups.
  2. First make the oat flour by measuring 150g oats, then using a hand-stick blender or blender, blitz the oats until you reach a flour consistency.
  3. Add all the dry ingredients into a mixing bowl, stir well until all is combined, then in a separate bowl, mix all the wet ingredients together including the mashed banana and whisk well.
  4. Make a well in the dry ingredients, then pour the wet into the dry, keep whisking well until everything is combined, until you form a thick but pourable muffin batter. (You can now stir in your optional add-ins such as, chocolate chips or broken up chocolate bar into the batter)
  5. Add a few heaped tbsp of the muffin batter into your muffin cups until you almost reach the top. (I added some broken up chocolate bar pieces on the surface of the muffins before cooking)
  6. Bake the muffins in the oven for 25-30 minutes until a skewer comes out clean when inserted into the middle. Enjoy!

PS β€“ If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex  ❀

The Perfect Vegan Banana Bread

The perfect banana bread loaf must be gooey, soft, moist, full of banana and cinnamon flavours and this one has it all, including a sweet sticky maple glaze on the top with caramelised bananas! I bet this wont last a day in your house, it doesn’t last in our house LOL! I love my slices of banana bread with a cup of tea or for breakfast with some coconut yoghurt, fresh berries and a drizzle of nut butter!

Ingredients

  • 300g self-raising flour
  • 1 tsp baking powder
  • 1/2 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • pinch of salt
  • 3-4 very ripe bananas, mashed well
  • 100g light soft brown sugar
  • 1 tsp vanilla extract
  • 150ml olive oil/sunflower oil/vegetable oil
  • maple syrup, for glazing

Optional add-ins:

  • a handful dark chocolate chips/chopped up dark chocolate bar
  • a handful chopped walnuts/pecans
  • a handful dried fruit

Method

  1. Preheat the oven to 190c/160c fan/356 f/gas mark 4. Grease a loaf tin with vegan butter, a little oil or line with non-stick baking parchment.
  2. Add all the wet ingredients, (including the sugar) into a mixing bowl and whisk together until well combined.
  3. Stir all the dry ingredients together in a separate mixing bowl until combined.
  4. Pour the wet ingredients into the dry ingredients, add in your optional add-ins (i used chopped pecans) then thoroughly stir well until everything is combined and until you form a cake batter.
  5. Pour the batter into your prepared loaf tin, smooth the surface with your spoon, the add extra sliced bananas ontop (optional).
  6. Bake in the preheated oven for 1 hour, or until a skewer poked through it comes out clean. NOTE: If your bananas on top are cooking too quickly, cover the banana bread with tin foil to prevent the banana from burning.
  7. Once it is ready, take out the oven and glaze the top of the banana bread with maple syrup on top. Leave to cool in the tin for 10 minutes before adding to a cooling rack. Enjoy!

PS β€“ If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex β€

Vegan Hot Cross Buns

The perfect Easter treat, but you can make them any time you feel like some tasty hot cross buns! These hot cross buns are so fun to make and delicious to eat! I like to slice mine in half and spread it with lots of vegan buter, ahhh its so good!! They are so soft and full of juicy sultanas and sticky with maple syrup on top!

Makes about 12 buns

Ingredients

  • 500g strong white flour
  • x1 75g sachet instant yeast
  • 1 tsp mixed spice
  • 1 tsp ground cinnamon
  • 50g caster sugar
  • 4 heaped tbsp (175g) apple sauce
  • 250ml dairy-free milk
  • 200g sultanas
  • 50ml sunflower/vegetable oil

for the cross decoration:

  • 3-4 tbsp plain flour
  • water

Method

  1. Sift the flour into a large mixing bowl, stir in the yeast, sugar & spices. Mix well until combined.
  2. Gently warm the milk and apple sauce together on a low heat setting in a saucepan on the hob.
  3. Make a well in the flour mixture, then add the warm milk & apple sauce, add the sultanas and roughly stir everything together until combined. (don’t worry if it seems too dry, it will get much more wet when we knead it)
  4. Place the dough onto a lightly oiled surface then knead into the oil for 5 minutes, keep adding the oil 1 tbsp at a time. When everything is combined, add another 1 tbsp oil, keep repeating this process until you have used up all the oil until you have formed a perfect sticky dough.
  5. Lightly oil a clean mixing bowl, add the dough to the bowl and cover with clingfilm or a damp tea towel and leave in a warm place until the dough has doubled in size (1-1.5 hours)
  6. Line two baking trays with non-stick baking parchment.
  7. Knock back the dough (squeeze the air out) then transfer to a lightly oiled surface and divide between 12 balls.
  8. Preheat the oven to 200C/180C fan oven/400F/Gas mark 6.
  9. Place them on the baking tray, cover them again with a damp tea towel, or clingfilm and leave to rise again for 45 mins – 1 hour until the buns have doubled in size.
  10. For the crosses, mix the plain flour with a little water to form a smooth white paste (like icing consistency), then pipe the crosses on top of the buns, or use a spoon to add the crosses on.
  11. Bake in the oven for 20-25 minutes, or until golden brown on the outside.
  12. Glaze the hot cross buns with maple syrup for a sticky sweet shine, then place them onto a wired cooling wrack to cool.
  13. You can toast them under the grill or in a toaster and serve with lots of dairy-free butter! Enjoy!