Easter Special: Choc Banana Bunny Muffins


Hello lovers! Easter is coming up and everywhere you look there’s Easter bunnies and Easter eggs and of course… CHOCOLATE!! If you’re vegan or trying to stay on the health-train then this time of year can be torture. BUT, I am here to make sure no one misses out on treating themselves over the long weekend. This recipe is the perfect treat all year round but add some “ears” and you’ve got yourself little bunny muffins. Every time I make these muffins for friends they’re all gone within minutes and I also cooked these for an event I catered. Vegan or non-vegan, these are a winner!




 Banana, Choc Chip and Walnut Muffins



¼ cup almond milk

½ tsp apple cider vinegar

¼ cup coconut oil, melted

½ cup maple syrup

1 tsp vanilla extract

3 ripe spotty bananas, mashed

1 cup gluten free flour

1 cup almond meal

¼ cup coconut sugar

2 tsp baking powder

1 tsp cinnamon

½ tsp nutmeg

½ cup vegan choc chips (or vegan chocolate, chopped)

½ cup walnuts, chopped

Sliced almonds (for bunny ears), optional



1. Preheat oven to 160 degrees celcius and line          muffin trays with patty pans

2. In a small bowl, add milk and ACV and set aside for about 5 minutes to activate

3. In a large bowl, add all wet ingredients including the milk/ACV mixture and combine

4. Add remaining ingredients excluding choc chips and walnuts and mix well

5. Stir through the choc chips and walnuts

6. Pour batter into the lined muffin trays (about ¾ full) and cook in oven for approximately 40-60            minutes or until a skewer comes out clean

7. Allow to cool slightly then carefully push 2 almond slices into each muffin to make the bunny ears

8. Enjoy at Easter time and all year round!







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