Experience has twice shown that I am not the kind of person who, when pregnant, cooks up big batches of soup and lasagna in advance of the birth to stash away in her freezer for times of sleep-deprived need.
For one thing, my freezer is Paris-kitchen-tiny and already packed with chicken carcasses for stock and chopped onions and stalks of lemongrass. But also, it would require more organizational skills than I seem to possess and I was scrambling to prepare our regular dinners as it was, so there wasn’t much time or energy left for post-birth meal planning.
I did have room in that shoebox-sized freezer for a half-dozen chocolate banana muffins that I was overjoyed to find when I returned from the maternité with an infant and a wolf’s appetite.
However, it may tell you something about my priorities to know that Mika’s arrival didn’t catch me completely unprepared: I did have room in that shoebox-sized freezer for a half-dozen chocolate banana muffins that I was overjoyed to find when I returned from the maternité with an infant and a wolf’s appetite.
The recipe for these vegan muffins is based on this winning vegan coconut banana bread, which I modified to skip the grated coconut, add coarsely chopped bittersweet chocolate, and bake in muffin form, with a sprinkle of unrefined sugar so the top part is extra extra desirable.
The texture of these muffins is astoundingly satisfying, moist and tender and chocolate-chunky, the flavors are big and bold, and they are pretty easy to put together, so they are an ideal baking project if you’re pressed for time and energy but mighty hungry.
Join the conversation!
Are you the sort of cook who would prepare well in advance of big events, such as a birth or a scheduled medical procedure? What sort of dish or treat would you make ahead then?
Have you tried this? Share your pics on Instagram!
Please tag your pictures with #cnzrecipes. I'll share my favorites!
- 130 grams (1 cup) all-purpose flour
- 130 grams (1 cup) rice flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 150 grams (3/4 cup) unrefined cane sugar, plus 1 tablespoon for topping
- 150 grams (5 1/3 ounces) good-quality bittersweet chocolate, roughly chopped
- 3 very ripe bananas, (about 350 grams or 3/4 pound without the skin), thawed if frozen
- 60 ml (1/4 cup) vegetable oil
- 60 ml (1/4 cup) coconut oil
- 2 tablespoons homemade vanilla extract
- 1/4 teaspoon cider vinegar
- Preheat the oven to 175°C (350°F) and line a 12-muffin muffin tray with muffin liners (I use reusable silicone liners).
- In a medium bowl, combine the flours, baking soda, salt, 150 grams (3/4 cup) sugar, and chopped chocolate. Stir well to combine. Set aside.
- In a second medium bowl, mash the bananas with the oils, extract, and vinegar until thoroughly combined.
- Add the wet ingredients into the dry ones until no trace of flour remains, without overmixing.
- Scoop into the muffin molds, and sprinkle the tops with the tablespoon sugar.
- Bake for 30 minutes, until the tops are nicely browned and crusty. Let cool on a rack before serving.