These marbled muffins are sweet, moist and very delicious. Vegan (as always), refined sugar free and easily made gluten free if you sub the spelt flour for buckwheat or gluten free oat flour.
I included organic cacao powder and maca powder for an extra boost. Raw cacao is made by cold pressing unroasted cocoa beans. This process means the living enzymes in the cocoa are maintained but it removes the fat (cacao butter). Cocoa powder is made when raw is roasted at high temperatures. This changes the structure of the cocoa bean, reducing the enzyme content and lowering the overall nutritional value. Basically cacao means you can get the most health benefits from chocolate, which has to be a good thing! Maca is a great energiser, mood enhancer and balances hormones. It also has a gentle caramel flavour that really works in these muffins. I love the stuff!
I’d love to hear what you think if you try this recipe, it’s a firm favourite here!
Recipe – Makes 12 muffins
- 3 large mashed very ripe bananas (about 1 cup)
- 3/4 cup coconut sugar
- 1 tsp vanilla extract
- 3 tbsp coconut oil, melted
- 2 tsp Organic Burst Maca powder
- 1/3 cup non dairy mylk (I used almond)
- 1 1/2 cups spelt flour
- 3/4 tsp baking soda
- 3/4 tsp himalayan pink salt
- 4 tbsp cacao powder
- 6 tbsp boiling water
- Boil kettle and preheat oven to 180•c. Line or grease your muffin tin.
- Mix mashed bananas, coconut sugar, coconut oil, almond mylk, maca and vanilla in a large bowl until smooth.
- Mix spelt flour, baking soda and salt in gently. Don’t overmix- it’s okay if you can still see some flour.
- Put one cup of batter into a small bowl. Mix in four tbsp of cacao and three tbsp of boiling water with fork. Add another three tbsp of boiling water to the original banana batter and mix well.
- Put 2 tbsp at a time into each muffin case/tin until the mixture is evenly distributed. Swirl through a chopstick or knife to make pretty swirl patterns.
- Bake in your preheated oven for 20-22 minutes, or until a chopstick comes out clean. Cool and enjoy, or eat slightly warm with peanut butter (couldn’t help myself).
Love this! Just finished making a batch and it was a huge hit with my daughters and I! I didn’t have any spelt flour on hand- so used stone ground whole wheat. Love how pretty they turned out! Oh, and they are delicious too!
Ahh this really made my day! I am SO happy that you and your daughters enjoyed making them, thank you so much for letting me know 🙂 have a lovely weekend!
They look absolutely amazing!
I’ve never had vegan muffins but I’ll try them out 🙂 I need to find a good vegan chocolate chip cookie recipe 🙂
Healthy for The Lazy |
Aw thank you so much, Steffi! I would love to see if you try them. Challenge accepted on the chocolate chip cookie recipe- I’m also on the hunt for the perfect recipe! Thanks for stopping by 🙂
I made this into a banana bread instead and it is addicting to eat. I just had to cook for about 27mins though.
Id like to know if you had a video on this as sometimes the instructions were a bit confusing. Also, can coconut flour be used instead of spelt flour? If I do this, would I have to change any of the measurements?
Hello, Giselle! Oh yummy, great idea to turn these into banana bread! I am going to start doing more videos this year, so watch this space! I wouldn’t sub coconut flour for spelt flour, as it absorbs so much moisture so would result in a dry cake. I tend to use coconut flour for raw recipes only like bliss balls and energy bars. You could try subbing the spelt flour for a plain all purpose gluten free blend if you’re looking for a gluten free option x