Hope you have good things planned this weekend? We have just got to London where I will be staying for the next few weeks as I have some stuff I need to take care of. We’ve packed the car with random bits and pieces that you so take for granted at home as I’ll be living out of a suitcase and a few boxes for a while. I also won’t have access to a fully equipped and well-stocked kitchen so I won’t be able to do any recipe development for a while either, but don’t worry I shot several extra recipes before we left and I hope to be back in Bristol by the time they run out…
First off, I have a simple yet delicious recipe for vegan chocolate banana bread muffins cos it has been that kind of week. Plus, it was my birthday on Thursday, which I was too busy to celebrate much, although I did get spoilt rotten by my lovely husband and we managed to sneak out for some top-notch vegan pizza amidst all the packing chaos. I ended up having a really nice day. These vegan chocolate banana bread muffins are delicious and super easy to make too. All you need is a big mixing bowl and a spatula or a wooden spoon and an appetite for chocolate, of course. They are intensely chocolately, moist, fluffy and delightfully punctuated with molten chocolate chunks. They will certainly put a big smile on a serious chocoholics face so if you know someone like that why not make these muffins and share them with the chocolate lover in your life.
50 g / ½ cup unsweetened cocoa powder 1¼ tsp baking powder ¾ tsp baking soda 180 g / 1½ cups all purpose wheat flour or GF flour mix (I use this one) ½ tsp fine sea salt
OPTIONAL EXTRAS
100 g / 3½ oz vegan 70% dark chocolate, diced small (optional) chopped hazelnuts, for decoration
