I’ve been making muffins a lot lately, because they’re a really easy way to fill the kids up when they’re hungry thirty-seven million times.a.day. They are pretty quick to make while I’m making breakfast, and then they can snack for the rest of the morning. Of course these have too much sugar for that to be a sustainable idea, but we’re calling it a Christmas treat.
These are really only egg-free because I ran out, but the banana binds it together. If you want to use egg, substitute the banana for two eggs.
These have dried cranberries in, but you can substitute that as you wish – raisins or choc chips, both work well.
With the banana in these do have a little bit of a banana taste, but chocolate and banana work well anyway.
Chocolate Cranberry Muffins (Egg-Free)
Recipe Type: Breakfast
Cuisine: Breakfast, Snacks
Author:
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
- 280g self-raising flour
- 30g cocoa powder
- 1/2 tsp baking powder
- 100g brown sugar
- 70g olive oil
- 1 banana
- 200g milk
- handful of dried cranberries – more or less depending on taste
Instructions
- Preheat the oven to 180C
- Add all the ingredients to the Thermomix bowl, except the cranberries
- Mix speed 4/ 60 seconds
- Add the cranberries
- Scoop out into 12 large or 36 small muffin cases and bake for 10 – 20 minutes, depending on the size of the muffins.
- Find the largest muffin and stick a knife into it. If it comes out clean, it’s ready.
Hi. What fat do you use? Thanks
Hi Stephanie,
Olive oil, if you have a mild flavoured one, or vegetable oil.