Make Banana Brownie Muffins with your Kuvings Blender

These mini chocolate Banana Brownie Muffins are a scrumptious and moist healthy treat. They also happen to be gluten-free, vegan and light in sugar which makes them perfect for most dietary needs.

Vegan & Healthy

A great lunch box filler for kids (or big kids) or a nice treat with a cup of tea/coffee. They are filled with whipped coconut cream (that’s been put in the freezer for 10 mins) and they can be served warm with coconut ice-cream or with a chocolate syrup sauce (mix cacao, maple syrup and vanilla together). 

Whichever way you enjoy them, they are super easy to make and made from common pantry staples!

Ingredients

1 cup oat flour*

  • ½ cup cacao powder

  • 1 teaspoon baking powder

  • 1 teaspoon cinnamon

  • ½ teaspoon fine sea salt

  • 1 cup mashed banana

  • ¼ cup maple syrup

  • 1 tablespoon non-dairy milk

  • 2 teaspoons vanilla extract

  • ⅓ cup runny almond butter

*Oat Flour is simply grounded oats. It is so simple and cheap to make your own flour in a Kuvings Blender

Toppings

  • 1 can coconut cream (put it into freezer for 10 mins)

  • Punnet raspberries

  • desiccated coconut

Method

Step 1: Make your flour

Place your oats into the blender and place the lid on the jug and the noise-reduction cover on. Touch ‘power on’ button and select auto blend button. Let the Blender do its thing.

Step 2: Make your brownie mix

  1. Preheat oven to 350 degrees F and grease your muffin pan with some coconut oil

  2. In a mixing bowl whisk together the oat flour, cacao powder, baking powder, cinnamon, and salt.

  3. Place the bananas in a small bowl, and mash with a fork. Add the maple syrup, coconut sugar, vanilla, and almond butter, and stir vigorously until combined.

  4. Pour the wet mixture into the dry and stir to combine.

  5. Transfer batter to prepared muffin pan and bake for 25-30 minutes or until a toothpick inserted in the centre comes out clean. Lift brownies out and let cool completely.

  6. Scoop off the top and cut into two even halves, fill brownie with whipped coconut cream and place ‘wings’ on top of cream, place raspberry on top and sprinkle with coconut

They will remain fresh and moist in a sealed container for about a week.

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