Autumn-Fall/Winter

Vegan cocoa muffins with kiwi and pistachio

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

The end of summer opens the season of the oven and chocolate cakes that, for my personal taste, are the favorite. September is the season of Sicilian pistachios, fruit that goes perfectly with cocoa. Sicilian kiwis are a Sicilian specialty that I have included in this recipe and which give a paticular sweetness. Bananas replace eggs and make these vegan cocoa muffins with kiwi and pistachio ideal for everyone. If you do not like bananas, you can replace them with a substitute for eggs or crushed apples.

 

Makes 6-8

Ingredients

50 g (2 oz) buckwheat flour, sifted

150 g (5 oz) wholewheat fliur, 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

80 ml (3 fl oz) oat milk

Pinch of sea salt

2 ripe kiwis, cut into cubes

1 tbsp whole pistachios, coarsely chopped

 

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.

 

 

You Might Also Like...