Ganache muffins

Ganache Banana Muffins

Ganache Banana Muffins
Recipe type: Cakes, Biscuits & Slices
  • 2 overly ripe bananas
  • 3 tablespoons aquafaba (1 egg equivalent)
  • ⅓ cup canola oil
  • ½ cup sugar
  • ¼ cup non-dairy milk
  • 1 teaspoon vanilla essence
  • 1 ½ cups plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon bi carb soda
  • ¼ teaspoon salt
  • ¼ + ½ cup choc chips
  • ½ cup of firm coconut cream
  1. Preheat oven to 150˚C (I have a fan forced oven) & oil a muffin tray for 12
  2. Using electric hand beaters, mash the bananas in a large bowl then add aquafaba (or egg equivalent), oil, sugar, non-dairy milk & vanilla. Beat until combined
  3. Sift in flour, baking powder, bi carb soda & salt. Beat until just combined
  4. Gently stir ¼ cup choc chips into the batter
  5. Divide into the muffin tray & bake for 25 minutes or until a toothpick comes out clean when inserted into the centre of the muffin
  6. Place on a cooling rack & whilst still warm, puncture the centre of each muffin with the handle end of a large wooden spoon. Allow to cool to room temperature
  7. Heat coconut cream in a heat proof jug & stir through ½ cup choc chips until melted & smooth
  8. Once the muffins are cool, fill each hole with the chocolate mixture. Place in the fridge for at least half an hour to help the ganache set
  9. Question: “Does this constitute as having a piece of fruit?” 😉


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