pistachio, mango & dark chocolate muffins

Light, extremely flavoursome & summery vegan muffins with pistachios, walnuts, mango, dark chocolate and other delicious bits. They require a bit more work and time, but definitely worth the effort!

Recipe below makes 24 muffins, perfect for summer parties or surprising friends at work/uni. However, feel free to cut ingredients in half if you want to bake less!

Give it a go! ​💛

you will need:

🌿 3 large bananas
🌿 200g apple sauce
🌿 500g of flour
🌿 1/2 tea spoon of baking soda
🌿 some lemon juice
🌿 500g of dairy-free yogurt (mango flavour works really well for this recipe, but you can go with plain almond or soy flavour too)

🌿 250g of sugar
🌿 ​200g of dairy free butter
​🌿 50g of crunchy peanut butter
🌿 100g of dark chocolate
🌿 100g of hazelnuts (75g + 25g)
🌿 150g of pistachios (100g + 50g)
🌿 sea salt
​🌿 dark chocolate sprinkles

for the chocolate sauce/glaze:

🍫 100g of dark chocolate
🍫 50g of cacao powder
🍫 50g of sugar powder
🍫 75-100ml almond milk
🍫 ​100g of crunchy peanut butter
🍫 ​100g of mango jam / glaze

replacing mango jam: if you can't find mango jam or glaze in shops near you, you can replace it with apricot jam or glaze.
​
ultimate tip for vegan baking: use banana + apple sauce to replace the egg. This will give you a nice texture and you won't feel banana flavour if mixed with apple sauce!

the recipe:

step 1.
Put flour, chopped bananas, apple sauce and dairy-free yogurt in a large blender. Sprinkle​ 1/2 tea spoon of baking soda and squeeze some lemon juice on top of it. Blend for about 2 minutes on slow/dough function. Add in pieces of chocolate, 75g of hazelnuts (leave 25g for decorating), 100g of pistachios (leave 50g for decorating), sugar, a pinch of sea salt, dairy free butter and peanut butter. Blend on a high function for 2-3 more minutes.

step 2.
Pour dough into muffin trays. Fill about 4/5 of every cup. If you making 24 muffins, you will have to bake in 2 batches, so set unused dough aside and put in a fridge.
Bake for 25 minutes at 200C temperature. While muffins are in the oven - start preparing chocolate sauce.

step 3.
It's chocolate sauce time! Boil some water in a sauce pan, meanwhile combine dark chocolate, cacao powder, sugar powder, peanut butter and mango jam (glaze) in a large cup. Place the cup in the pan with boiling water and reduce heat on a cooker. Start stirring ingredients in a cup (use wooden stick/spoon, as metal cutlery will become really hot and hard to hold) and gradually pour milk in. Keep stirring for good 2-3 minutes, then leave it for 5 more minutes. Give it a final stir and turn the heat off.

step 4.
​This is my favourite part of baking - decorating 🎉 Key to successful cake decoration is making sure that bakes cooled down. I suggest keeping these muffins in a fridge for about 1 hour before making them pretty.

Once they've cooled down, punch 3 holes in every cake (so chocolate can fill the inside of the muffin too), then pour over with sauce made earlier (you might need to heat it up again). Finely chop walnuts and pistachios & sprinkle over every muffin. Scatter some sea salt and dark chocolate sprinkles around your cakes.

Place muffins in the fridge for couple hours before serving.

Enjoy! ​💛💛💛

few words from me

I really enjoyed creating and baking these muffins - I hope you will like the recipe too. They are not too sweet, with some nutty and fruity notes, so I think they are perfect for nice summery weather.

I will do more fruity and nutty vegan baking, so keep your eyes on the website.

Meanwhile enjoy your summer, holidays and good weather!

Loads of love,
Viktorija 💛