Banana Choc Snack Muffins (v, df)

Perfect for lunch boxes & morning teas, whip up these muffins from everyday pantry ingredients. Can easily be made gluten-free too!

Ingredients:

• 3 ripe bananas – mashed
• ½ cup Raglan Food Co coconut yoghurt – Vanilla Bean (or Natural Greek-Style)
• 2 tbsp coconut sugar + 1 for sprinkling 
• 2 cups flour (or gluten-free alternative)
• 2 tsp baking powder
• 1 cup walnuts
• ½ tsp salt
• 1 cup vegan chocolate chunks
• 3 tbsp of your favourite plant mylk (I used oat)
• Coconut oil to grease muffin tins (or muffin cases)

Method:

1. Preheat your oven to 180ºC. 
2. Mash the bananas with a fork. Gently stir in coconut sugar, mylk and coconut yoghurt. 
3. In a separate bowl mix the flour, baking powder and salt.
4. Slowly combine the dry mixture with the wet – try not to over mix, but should be well combined. 
5. Fold in walnuts and chocolate chunks.
6. Grease a large 6 cup muffin tray with coconut oil. Evenly divide and spoon mixture into the muffin tray. Smooth over tops and sprinkle with a little coconut sugar. 
7. Bake for 25- 30 mins, until lightly golden on top and a skewer comes out clean.
8. Enjoy!