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

Ingredients

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

Method

• 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

Ingredients

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

75gr dark chocolate

75gr coarse peanut butter

Method:

• 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.