Chocolate Chip Muffins

Dry mix

1 quantity of muffin mix (400g)
¼ cup good quality cocoa
1 ripe banana, mashed
1 cup chocolate chips or squares to taste, save some to put on the top of the batter before cooking

Wet mix

2 eggs/ flaxseed eggs (see note at bottom)
½ cup neutral flavoured oil e.g. canola or equivalent melted butter/margarine
1/2 cup milk/plant-based milk

Instructions

Preheat oven to 180^oC fan bake

Mix wet mix ingredients together then add to dry mix ingredients in bowl

Divide batter between 12 muffin cups (I use muffin papers in muffin tin to prevent sticking), poke the saved chocolate on top of the batter and bake for 18-20 minutes until cooked through

Cool before serving

Flaxseed eggs

For vegan muffins use flaxseed eggs instead of regular eggs. To make two flaxseed eggs mix 2 tablespoons of ground flaxseed with 6 tablespoons water. Leave for around 10 minutes to thicken to a gel before using in the recipe.

Note: Flaxseed is often called linseed

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