• Home
  • The Kitchen
  VEGAN IN STYLE

pistachio, mango & dark chocolate muffins

10/6/2018

0 Comments

 
Picture
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:

Picture
🍫 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!
Picture
Picture

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.
Picture
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! ​💛💛💛
Picture

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 💛
Picture
0 Comments

Your comment will be posted after it is approved.


Leave a Reply.


    Categories

    All
    Apples
    Asparagus
    Avocado
    Baby Corn
    Baking
    Basil
    BBQ
    Beans
    Beetroot
    Blueberries
    Bolognese
    Boodles
    Broccoli
    Bruschetta
    Buckwheat
    Burgers
    Burrito
    Butternut Squash
    Cakes
    Caramel
    Carrots
    Cauliflower
    Chia
    Chickpeas
    Chilli
    Chocolate
    Christmas
    Cinnamon
    Cocoa
    Coconut
    Cookies
    Corn
    Courgette
    Couscous
    Creamy
    Cumin
    Curry
    Dip
    Fajitas
    Festive
    Full-grain
    Ginger
    Gnocchi
    Graze.com
    Gym
    Hummus
    Indian
    Italian
    Kale
    Lemon
    Lemongrass
    Lentils
    Letils
    Light Lunch
    Lithuanian
    London
    Meal Prep
    Mexican
    Muffins
    Mushrooms
    Noodles
    Nuts
    NYE
    Olives
    On The Go
    On The Run
    Oreo
    Outdoors
    Oven Baked
    Paella
    Pancakes
    Party Food
    Pasta
    Peanut Butter
    Peas
    Pepper
    Pesto
    Pie
    Plant Protein
    Potatoes
    Protein
    Pumpkin
    Quiches
    Quick Bites
    Rice
    Risotto
    Rolls
    Salad
    Salads
    Salted Caramel
    Sauce
    Savoury
    Snacks
    Soup
    Spanish
    Spicy
    Spinach
    Spreads
    Strawberry
    Stuffed
    Sunday
    Super Food
    Super Green
    Sweet
    Sweet & Sour
    Tacos
    Thai
    The Spice Is Right
    Tofu
    Tomatoes
    Traditional
    Vegan Baking
    Whole Wheat
    Winter
    Workout
    Wrap
    Zero Carbs

    Archives

    May 2020
    March 2020
    January 2020
    December 2019
    November 2019
    October 2019
    June 2019
    April 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    February 2016

    RSS Feed

Powered by Create your own unique website with customizable templates.
  • Home
  • The Kitchen