Vegan Recipe: Banana and Chocolate Chip Weeties Muffins

These muffins are a great snack to add to lunchboxes or as an accompaniment to morning or afternoon tea. 

Ingredients:

These measurements make around six muffins. Double the recipe amounts for a larger batch.

- 1 1/2 cups of self raising flour

- 1 teaspoon of baking powder

- 2 cups of Crushed Weeties or approximately 7 crushed Weetbix. Crush the Weeties before measuring them out. Crushing well with your hands is enough. 

-  1/2 cup packed brown sugar

-  1 cup mashed banana

- 1/2 cup of milk substitute. We used soy milk

- 5 tablespoons of melted vegan butter substitute of your choice

- The equivalent of one egg made with egg replacer. We used Orgran brand

- Chocolate chips, approximately 3/4 of a cup. We used the Sweet William brand.

Method:

- In one bowl, combine the wet ingredients - banana, melted vegan butter, egg replacer and milk.

- In a second bowl, stir through the dry ingredients - flour, baking powder, Weeties (or Weetbix) and brown sugar. 

- Make a well in the middle of the dry ingredients. Add the wet ingredients and combine. You may need to add a little more milk if the batter is too thick.

- Stir through the chocolate chips.

- Spoon the batter into muffin cases in a muffin pan. These muffins do not rise much so fill the pans to the top. Sprinkle some extra chocolate chips on the top of the muffins.

- Bake for approximately 20 to 30 minutes. Test your muffins with a skewer and they are ready when slightly brown on the top.