Ganache Banana Muffins
Author: Nikki
Recipe type: Cakes, Biscuits & Slices
Ingredients
- 2 overly ripe bananas
- 3 tablespoons aquafaba (1 egg equivalent)
- ⅓ cup canola oil
- ½ cup sugar
- ¼ cup non-dairy milk
- 1 teaspoon vanilla essence
- 1 ½ cups plain flour
- 1 teaspoon baking powder
- ½ teaspoon bi carb soda
- ¼ teaspoon salt
- ¼ + ½ cup choc chips
- ½ cup of firm coconut cream
Instructions
- Preheat oven to 150˚C (I have a fan forced oven) & oil a muffin tray for 12
- Using electric hand beaters, mash the bananas in a large bowl then add aquafaba (or egg equivalent), oil, sugar, non-dairy milk & vanilla. Beat until combined
- Sift in flour, baking powder, bi carb soda & salt. Beat until just combined
- Gently stir ¼ cup choc chips into the batter
- Divide into the muffin tray & bake for 25 minutes or until a toothpick comes out clean when inserted into the centre of the muffin
- Place on a cooling rack & whilst still warm, puncture the centre of each muffin with the handle end of a large wooden spoon. Allow to cool to room temperature
- Heat coconut cream in a heat proof jug & stir through ½ cup choc chips until melted & smooth
- Once the muffins are cool, fill each hole with the chocolate mixture. Place in the fridge for at least half an hour to help the ganache set
- Question: “Does this constitute as having a piece of fruit?”
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