Vegan cocoa kiwi muffins
Autumn-Fall/Winter

Vegan cocoa kiwi muffins

Vegan cocoa kiwi muffins are one of my new combo I suggest you to try.

Sicilian kiwis are a specialty that make special this recipe. Kiwis are an excellent source of vitamins C and E. Two kiwis contain on average twice as much Vitamin C as an orange. Vitamin C strengthens the immune system, slows down the aging process, absorbs iron and helps bone health.
Vitamin E contains antioxidants useful for reducing cholesterol and increasing immune defenses. Kiwi is an autumn fruit and is available until December. Following the seasons, as far as fruits and vegetables are concerned, is the best choice for your health.

Bananas replace eggs and make these vegan cocoa kiwi muffins ideal for everyone. If you do not like bananas, you can replace them with a egg replacer or crushed apples.

Vegan cocoa kiwi muffins: Ingredients

Makes 6-8

50 g (2 oz) buckwheat flour, sifted

150 g (5 oz) wholewheat flour, sifted

50 g (2 oz) pistachio flour

1 tsp organic baking powder

1 tbsp Fair trade cocoa powder

2 ripe bananas, mashed

80 ml (3 fl oz) organic high oleic sunflower oil (or extra virgin olive oil)

80 ml (3 fl oz) oat milk

Pinch of sea salt

2 ripe kiwis, cut into cubes

1 tbsp whole pistachios, coarsely chopped 

Vegan cocoa kiwi muffins: Method

  1. In a bowl, mix the flours with baking powder and cocoa. In another bowl, mix the bananas with the oil, the milk and the pinch of salt.
  2. Slowly pour the solid ingredients with the liquid ones. Add the kiwis, cut into small pieces and the pistachio. Mix quickly.
  3. Pour the dough into the muffin mold and bake at 180° (350° F / Gas 4) for 15 minutes.
Vegan cocoa kiwi muffins

Don’t miss:

Vegan and gluten free almond muffins

Vegan double chocolate muffins

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