posted by Chelsey Needham, April 7 2021
“These muffins are my go-to Sunday baking treat and as this recipe is a variation on one my Mam makes they always bring me such joy, nostalgia and happiness for the week ahead. The recipe gives you about 12 muffins so I pop them in an air-tight container and snack on them over the next week (if I don’t eat them all first!). I made this recipe extra special by using Freedom Mallows in the mixture, as a whip and for the final topping – it was oozing with mallow goodness.”
You will need:
3 large bananas (use up the over-ripened ones if you’ve got them)
260g of flour
1 cup of coconut palm sugar
½ cup of hazelnut or oat milk
¼ cup of vegetable oil
3 heaped teaspoons of baking powder
½ teaspoon of himalayan salt
1 teaspoon of cinnamon
1 teaspoon of maple syrup
1 tablespoon of vegan butter
1 tablespoon of hazelnut butter
Vegan baking chocolate (I use vego melts)
2 cups of mini Freedom Mallows (more if you like, I do!)
How to make the muffins:
First you need to preheat your oven to 180 degrees
Next you’re going to put your dry ingredients in a large mixing bowl. Add your flour, coconut palm sugar, baking powder, himalayan salt, cinnamon and mix.
For the wet ingredients it’s best to use a blender to get a smooth mixture. Break up your banana into chunks and add your hazelnut milk, vegetable oil and a little bit of the nut butter.
Once you’ve made the batter you can combine it with the dry ingredients. Add your chocolate pieces, the rest of the nut butter and a handful of mini marshmallows.
Spray/grease the muffin tray with baking oil and evenly pour your mixture into the muffin cases.
Bake in the oven for twenty-twenty five minutes (check on them at twenty past, a knife should come out batter free).
Making the marvellous marshmallow topping:
While your muffins are cooling on a wire tray you can gently heat your marshmallows with some vegan butter in a bain-marie or microwave until they lose shape. Add some maple syrup and whip the mixture by hand or with a whisk.
Gently but quickly dunk and twirl the muffins in the topping, add some decorative treats and allow them to set (don’t worry it’s fast).
These muffins are so much fun to make and even more fun to eat, enjoy!
Thank you for this recipe:
cupcake / Diary Free / Egg Free / Free-From / Halal Suitable / Kosher Suitable / mallow topping / mallows / marshmallow / marshmallow cream / marshmallow toppings / Marshmallows / recipe / whipped mallows