Try these magical muffins

Get young family members involved in baking this tasty recipe
Try these magical muffins

These delicious muffins are a nice recipe to try with younger members of the family over the mid-term break. The muffins themselves are vegan — you can make the icing vegan by using vegan dark chocolate and a non-dairy cream. Either way they are great.

Banana and Peanut Muffins


115g coconut oil melted

200gr self-raising flour

30gr ground almonds

1 tsp baking powder

120 gr soft light brown sugar

300gr mashed ripe banana

2 flax eggs (each made with 1 tbsp. of milled flax seed added to 3 tbsp. of water)

100g toasted peanuts

2 tsp vanilla essence


  • Pre-heat the oven to 175C.
  • Put 12 paper cases in a muffin tin.
  • Place the flour, sugar, baking powder and salt together in a bowl.
  • Sift or whisk and ensure there are no lumps.
  • Mix together the mashed bananas, flax eggs, oil and essence.
  • Add the flour to the banana mixture and mix well, finally fold in the peanuts. (Keep a few to decorate the muffins).
  • Scrape into the lined muffin paper and place in the oven for 12 to 15 minutes until cooked through.
  • Lift onto a wire rack to cool before topping with icing.
  • Allow the cake to cool fully before covering.

Chocolate and peanut frosting


75gr cream (non-dairy if making for vegan)

75gr dark chocolate

75gr coarse peanut butter


  • Melt the chocolate over a Bain Marie of water.
  • Bring the cream to the boil, and add to the chocolate.
  • Stir together with the peanut butter until smooth then whisk gently to cool and thicken.
  • Once the icing is cool, pipe it onto the muffins, decorate each with a piece of peanut.
  • These are best eaten the day they are made.

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