Loving Earth Salted Caramel Chocolate & Banana Vegan Muffin / Loaf Recipe

This delicious Loving Earth Salted Caramel Chocolate & Banana Muffin / Loaf Recipe from Emily Bakes is super quick and easy to make and not to mention it’s Vegan and Gluten Free so it’s perfect for catering for everyone! Using the bananas and chocolate as the sweeteners it doesn’t need any extra sugar and for some added nutritional benefit it also contains ground flaxseeds and ground almonds – YUM!

Enjoy!

Ingredients

Muffins/Loaf Batter:

3 Tablespoons ground flaxseed

1 Tablespoon water

3 ripe bananas, mashed with a fork

70gram plant-based spread, such as margarine (I use coconut oil spread)

½ cup brown or coconut sugar

¼ cup plant-based milk (1 use oat)

3/4 block (50 grams) of Loving Earth Organic Salted Caramel Chocolate, broken into pieces 

3/4 cup gluten free flour mix

1 teaspoon baking soda

1 teaspoon baking powder

¾ cup ground almonds (almond flour)

 

On Top:

1/2 block (35 grams) Loving Earth Organic Salted Caramel Chocolate, broken into pieces

1 teaspoon coconut oil

Method

  1. Preheat oven to 170C fan bake. Grease and line 12 small muffin tins or x2 small loaf tins.
  2. In a mug or small bowl, whisk together ground flaxseed and water. Place in the fridge for five minutes while you prepare your banana mix.
  3. Place bananas, sugar and plant-based spread in a large bowl. Beat with an electric mixture until thick and combined.
  4. Remove flaxseed mix from the fridge, quickly re-whisk and add your banana mix. Beat again to bring the mixture together.
  5. Separately, in a small saucepan on the stovetop, heat milk over a low heat until just simmering. Remove from heat and stir through broken Loving Earth Organic Salted Caramel Chocolate. The chocolate should slowly melt through. Stir until smooth.
  6. Add baking soda to the hot chocolate mix. Give another quick stir and add to your banana mixture. Stir to combine.
  7. Sift in the flour and baking powder. Add the ground almonds. Stir until just combined.
  8. Spoon mixture evenly into the prepared tins. Bake for 20 minutes or until cakes press back when gently pressed or an inserted knife comes out clean.
  9. Once cool, ice with salted caramel topping. To make this, melt coconut oil on the stovetop with the broken Loving Earth Organic Salted Caramel Chocolate. Stir gently as the chocolate melts through the chocolate oil. Once smooth, remove from heat and use to top the muffins or loaves generously. Leave to set, and enjoy!

Find more recipe inspiration from Emily Bakes on www.emily-bakes.com and on Instagram @ems_bakes

We would love to hear what you think so leave us a comment below with your review!

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