She’s done it again! @balancebyelise has created the classic muffin and amped it up a notch. And to top it off, adding some hidden veg in this delisssh snack 👌🏼
Here’s what she had to say.
‘You already know I’m obsessed with the @chaiaddict_melb concentrates 🙌🏼 not only do they make the best cafe-style homemade chai latte but they are so great to bake with ✨ they are made with totally natural ingredients and contain no added sugar, plus are dairy free 👌🏼
YOU WILL NEED
2 mashed ripe bananas
2/3 cup pumpkin puree
1/3 cup coconut oil
1/4 cup coconut yoghurt
1/4 cup pure maple syrup
2 tbsp coconut milk
1/2 cup @chaiaddict_melb Chai Addict Concentrate
3/4 cup coconut flour
1 tsp baking powder
1/2 tsp baking soda
Pinch of salt
Frosting: coconut yoghurt or whipped coconut cream (optional)
Preheat your oven to 180C, fan-forced.
Combine all the wet ingredients in a bowl. In a separate bowl, combine the dry ingredients.
Pour the dry into the wet mixture and mix well.
Spoon batter into 10 oiled muffin moulds and place in the oven to bake for 20-25 minutes.
Allow muffins to cook for 10-15 mins before removing from moulds and cool completely before adding frosting (optional).
Storage: these muffins are super moist 😏 so to store, line the airtight container with a paper towel and then place the muffins in that to keep fresh 😊’
p h o t o & r e c i p e : @balancebyelise