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Optionally Vegan, Banana Chocolate Muffins
Optionally Vegan, Banana Chocolate Muffins

Before you jump to Optionally Vegan, Banana Chocolate Muffins recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Dollars.

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Probably the food just isn’t quite as good when cooked in the microwave, nevertheless it will save you money to use it over your oven. The energy used by cooking in an oven is greater by 75%, and possibly this small amount of knowledge will spur you on to use the microwave more frequently. When compared with your stove, you can make boiled water or steamed vegetables faster, and use quite a bit less energy, by using countertop appliances. You would be forgiven for thinking that an automatic dishwasher uses much more energy than washing dishes the old-fashioned manner, but you would be wrong. Mainly if you make sure the dishwasher is full prior to starting a cycle. Don’t dry the dishes by using heat, make use of the cool dry or air dry options to increase the money you save.

The kitchen by itself gives you many small ways by which energy and money can be saved. Eco-friendly living just isn’t that hard. A lot of it truly is basically using common sense.

We hope you got benefit from reading it, now let’s go back to optionally vegan, banana chocolate muffins recipe. You can have optionally vegan, banana chocolate muffins using 10 ingredients and 10 steps. Here is how you do it.

The ingredients needed to make Optionally Vegan, Banana Chocolate Muffins:
  1. Get 2 bananas
  2. Take 1.5 cup plain flour
  3. Prepare 0.5 cup sugar
  4. Use 0.5 cup (nut) milk
  5. Prepare 0.25 cup oil
  6. Provide 1 tsp baking soda
  7. Prepare 0.25 tsp salt
  8. Provide For chocolate ones, add
  9. Take 3 tbsp cocoa powder
  10. Get 100 g dark chocolate (1 bar)
Instructions to make Optionally Vegan, Banana Chocolate Muffins:
  1. Mash bananas with a fork in a large bowl
  2. If you're making chocolate muffins, smash the chocolate bar into pieces with a mallet. Remove the foil first. It is easier when frozen and the bar is thin (Lindt chocolate).
  3. Preheat the oven for 180°C/356°C
  4. Add all the dry ingredients to the bowl (chocolate pieces, flour, sugar, cocoa powder, baking soda, salt) and give it a mix. The baking soda needs to spread evenly through the mixture to not get activated by moisture.
  5. Add all the liquid ingredients (milk, oil)
  6. Mix all with a large wooden spoon. You will use it to fill the moulds later.
  7. Prepare muffin moulds on a baking tray. I use silicone ones from IKEA as they are reusable, you can fit all on one tray and don't need a special tray. But you can also use waxed paper moulds on a flat tray OR regular paper moulds in a muffin tray. If you have only regular paper moulds and flat tray, use two moulds for one muffin.
  8. Fill the moulds to roughly 75% each. The muffins will grow!
  9. Bake on 180°C/356°C for 20-30 minutes.
  10. Use a skewer to check if the muffins are done. Pierce a few of the muffins in the middle and if there is no dough left on the skewer, they are done.

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