These muffins are a great snack to add to lunchboxes or as an accompaniment to morning or afternoon tea.
Ingredients:
These measurements make around six muffins. Double the recipe amounts for a larger batch.
– 1 1/2 cups of self raising flour
– 1 teaspoon of baking powder
– 2 cups of Crushed Weeties or approximately 7 crushed Weetbix. Crush the Weeties before measuring them out. Crushing well with your hands is enough.
– 1/2 cup packed brown sugar
– 1 cup mashed banana
– 1/2 cup of milk substitute. We used soy milk
– 5 tablespoons of melted vegan butter substitute of your choice
– The equivalent of one egg made with egg replacer. We used Orgran brand
– Chocolate chips, approximately 3/4 of a cup. We used the Sweet William brand.
Method:
– In one bowl, combine the wet ingredients – banana, melted vegan butter, egg replacer and milk.
– In a second bowl, stir through the dry ingredients – flour, baking powder, Weeties (or Weetbix) and brown sugar.
– Make a well in the middle of the dry ingredients. Add the wet ingredients and combine. You may need to add a little more milk if the batter is too thick.
– Stir through the chocolate chips.
– Spoon the batter into muffin cases in a muffin pan. These muffins do not rise much so fill the pans to the top. Sprinkle some extra chocolate chips on the top of the muffins.
– Bake for approximately 20 to 30 minutes. Test your muffins with a skewer and they are ready when slightly brown on the top.
