We just felt like something a bit different. So gave these a try and they were moist and lovely. We seem to be on a bit of a chocolate phase but when it works, then it works. I left these naked, rather than iced, as I think they work best that way, hence the muffin tag instead of cupcake (and it's got slightly less sugar than a cupcake). Don't use an overripe banana for these - save that for banana bread. You want one that's slightly green so you get chunks of fruit.
Preheat oven to 170°C, 350°C
1 1/2 cups self rising flour
3/4 cup caster sugar
1tsp baking soda
1/3 cup cocoa
1/4 tsp chocolate essence
1 tsp vanilla
6 tbs melted non dairy margarine (Pure)
1tsp cider vinegar
3/4 cup Rice Dream, Coconut Milk or other Non Dairy milk
1/4 cup chopped Dates
1 banana mashed - not overripe - you need chunks!
Mix the dry ingredients together (flour, sugar, soda, cocoa). Add the vanilla, chocolate essence, vinegar and melted margarine. Mix.
Add the non dairy milk and mix.
Grab a fork and mash the banana - you don't want to use a really ripe one for this. Use a firmer banana so you get little chunks of the fruit. Add the banana and the dates to the batter and stir to combine.
Fill the muffin liners 2/3rd of the way up.
Bake for 15 minutes at 170° or until a toothpick comes out clean. Allow to sit in the tin for 10 minutes, then move to a wire rack to cool.
Enjoy with tea or coffee.
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