Breakfast, Cake, Healthy Bakes, Uncategorized
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Vegan Banana Muffins

As you can see I have two types of muffins to share with you today: peanut butter & chocolate and chocolate protein. For the chocolate protein muffins, I used an all natural, plantbased protein powder by body nutrition, which is made with a non GMO quinoa, hemp and pea protein and it comes in 4 different flavours: chocolate cacao, mocha, cinnabun and vanilla bean. I received the mocha flavour protein from Cardiff Sports Nutrition a few months ago and at first I wasn’t very keen on it, as the pea protein flavour is quite prominent. However, after a month of experimenting with the protein powder, the taste and texture has grown on me a little and I now find it quite moreish. That said, I do feel it could be an acquired tasted for some people, but when it is combined with strong flavours, the pea does get disguised somewhat.

You can buy the gardenia protein powder from Cardiff Sports Nutrition, both in store and online, for £40 and you can use my code (Happy 10) to save yourself 10% at checkout.

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I did find it difficult to stop eating these once I’d had one and then a second was demolished too.


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  • 2 Large Bananas
  • 60g Apple Puree
  • 1/2 Cup Oat Flour
  • 1/2 Cup Wholemeal Flour
  • 1.5 Scoops Chocolate Protein Powder
  • 2 tbsp Cacao Powder (optional)
  • 1/3 Cup Peanut Butter or Peanut Flour
  • 1/3 Cup Maple Syrup
  • 2 tbsp Almond Milk
  • 50g Vegan Dark Chocolate
  • 1 tsp Vanilla Extract
  • 1 tsp Baking Powder
  • Coconut Oil for greasing


Pre-heat an oven to -180c

Sift the Wholemeal and oat flour into a bowl and blend together with the banana, apple puree, syrup, vanilla and baking powder until the mixture is smooth and lump free.

Chunk the chocolate with a sharp knife.

Remove half of the batter and stir in the peanut butter or peanut flour,until the mixture is again smooth and lump free, now add in half of the dark chocolate and stir. Continue the same method for the other half of the muffin mixture, only this time stir in the protein and cacao powder, as well as the chocolate.

Grease 6 Muffin cases with the coconut oil and fill 3 with the peanut butter mixture and 3 with the chocolate; pop them into the oven for 25-35 minutes. Depending on your oven, the muffins could take longer to bake (I use fan assisted)

Poke the muffins with a knife or skewer and if the knife is clean when removed the muffins are cooked and ready to eat and they are best served warm.

For more recipes, reviews and ideas, follow me on Instagram – @TheHungyWelshGirl and tag me in any of my recipes you try, I’d love to hear what you think.


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