My first proper Autumnal recipe of the season! I LOVE using pumpkin puree in my bakes and I also love making raw protein balls with it but that’s another recipe! I find ‘baking buddy natural pumpkin puree’ the best and easiest to use and you can find it in Tesco. So for this particular recipe I actually started out with my carrot cake muffin recipe that I have been working on in order to perfect it, but then I though, why not add pumpkin!? What gave these little treats such a lovely taste was holy lama vanilla and cinnamon spice drops… They really do taste like Autumn!
Now these you can enjoy with or without the vanilla icing- it depends whether or not you want to have them as a healthy snack or a bit of a treat- or it can just be down to how sweet you would like them to taste.
Preheat the oven to 180 degrees celsius and prepare a cupcake tray with 8 cupcake holders (can use paper ones or silicon moulds).
In a bowl, mix the flour, sugar, ground almonds and baking powder.
In a separate bowl, mash your banana, and add the egg, melted coconut oil, vanilla essence and cinnamon spice. Add this to the dry ingredients.
Then gradually add your cashew milk, stirring as you go along to combine all the ingredients.
Now, depending on whether or not you prefer a pumpkin filling or you want to mix all the pumpkin in together, add either half a cup or the full cup to the mix. The half you choose not to use will be a filling for the muffins.
Lastly, add the grated carrot and stir in gently.
If you’ve chosen to go for a pumpkin filled muffin then spoon some mixture into each cupcake mould (only half full) then place a little scoop of pumpkin on top (as shown in the picture). If you’ve chosen to mix all the pumpkin in then simply spoon your mixture evenly into each cupcake mould.
Bake in the oven for 20 minutes.
Allow to cool completely before icing.
For the icing
Mix all ingredients into a bowl- if you wanted more of a glaze than an icing then add a little more milk or water to the mixture.
These will last for up to 5 days. Keep them sealed (either in an airtight box or clingfilm) refrigerated.
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Popularised by the American culture – ‘peanut butter jelly’ seems to be a hit with everyone as you guys were so keen for this recipe! These muffins are totally divine as well as being a good source of protein, healthy fats and vitamins. Yes, they are a sweet treat but they are low in sugar and provide nutritional value!
Hey guys! I have been saying on my instagram recently that I will be making a conscious effort to share my recipes more often here on SHK with you… So here I am- back with another delicious recipe. Today I will be sharing a ‘sweet treat’ recipe with you but I will be uploading more of my savoury recipes soon, so make sure you are subscribed to my website to be the first to know when I do new posts!
So for now, I am sharing with you my ‘chunky monkey cacao & banana muffins’. They are refined sugar free, only using natural ingredients that will provide you with nutritional value. I have used two types of flour for this recipe: wholemeal self raising flour and wholemeal spelt flour. I used two types because combined I like the consistency and texture of the bake they achieve however, you may prefer to use one or the other (you may not have both). Spelt flour will give you a ‘crispier’ finish on the outside of the muffins. I have also used cacao powder and cacao nibs to achieve a rich chocolate taste whilst ensuring these muffins are packed with antioxidants! You can read all about the health benefits of cacao here.
Preheat the oven to 180 degrees celsius and prepare 12 muffin cases.
In a bowl, mix the flour, ground almonds, coconut sugar, stevia, cacao powder, chocolate protein powder and baking powder.
In a separate bowl, mash 1 1/2 of the 2 bananas and mix with the coconut oil (melted), soy milk, vanilla extract, apple puree and the egg. (If using a flax egg then prepare one tablespoon of flaxseeds with 3 tablespoons of water and let it set for 2-3 minutes before adding to the mix).
Gradually add the wet ingredients mixture to the dry mixture bowl, stirring gently. You want the mixture to be chunky so using a wooden spoon to mix will be fine.
Once the mixture in combined (may be slightly lumpy), fold in the cacao nibs.
Pour the mixture evenly into the prepared muffin cases. Use the leftover half banana to slice into coins and top each muffins with a banana coin (as shown in pictures). Bake the muffins for 20 minutes.
Allow to cool once baked and enjoy warm or cold! To keep you muffins fresh, store in a sealed container in the fridge and they will last for 4-5 days.
You can see more of my healthy muffin bakes over on my recipes page. Remember to follow my instagram to stay up-to-date with my healthy and well balanced way of eating!
So I have finally perfected the recipe for these nutritious muffins- packed with fresh blueberries and bananas and made purely with plant-based ingredients. You can also alter this easy recipe depending on what fruit you wish to add. These are also great without the blueberries and adding walnuts.
Ingredients (makes 6)
2 cups of wholewheat self-raising flour
1/2 cup of dark brown sugar
2 teaspoons of baking powder
1/4 cup of coconut oil
1/2 cup of soya milk
1/2 cup of almond milk (or you can use 1 cup of 1 plant-based milk instead of 2 half cups)
1 tablespoon of apple cider vinegar
2 bananas (mashed)
1 cup of blueberries
Preheat the oven to 180 degrees celsius and prepare 6 muffin cases.
In a bowl, mix the flour, sugar and baking powder.
In a separate bowl, combine the coconut oil, apple cider vinegar, and the plant-based milk(s).
Add the wet ingredients mixture to the dry mixture bowl gradually, then mix in the mashed bananas.
Once the mixture in combined (may be slightly lumpy), fold in the blueberries.
Pour the mixture evenly into the prepared muffin cases and bake for 20-25 minutes.
Allow to cool to for 15-20 minutes.
There’s nothing unhealthy about these muffins! Enjoy!