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Barley Grass Choc Chip Muffins
Who’s excited for St Patricks Day?! We can’t think of a better way to celebrate then with these fun and tasty Barley Grass Choc Chip Muffins – we used our nut free chocolate chip muffins but you could pick any of our dairy free baking mixes as let’s face it, it’s all about the icing!
We made this green vegan superfood icing using our organic New Zealand Barley Grass Powder.
When using the below recipe every portion of icing contains 1 serving of Barley Grass powder which is extremely rich in antioxidants!
These Barley Grass Choc Chip Muffins are completely gluten and dairy free too which is amazing!
Prep:15 Minutes
Cook:25 Minutes
Level:Beginner
Ingredients
- For the Muffins:
- 100g Dairy Free Spread
- 2 Large Bananas (or 3 ‘flax eggs’)
- Splash of Vanilla (optional)
- For the Icing:
- 100g Margarine/ Dairy Free Butter
- 200g Icing Sugar (sifted)
- Approx 4 drops green food colouring (adjust to desired colour)
- Optional: A Dash of vanilla extract
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Method
The Muffins:
1- Preheat oven to 180°C/400°F/Gas Mark 6
2- Elegantly throw all ingredients into a mixing bowl and get stuck in with a wooden spoon, mixing until smooth. Add a splash of mixture if the mix seems dry.
3- Spoon the yummy mixture into silicone muffin cases, whilst humming your favourite tune.
4- Bake for about 25 mins, until lovely and brown on top.
5- Leave to cool whilst you make the icing.
The Icing:
1-Beat together all your ingredients until smooth. It may help to use an electric whisk
2-Gradually add your drops of food colouring until the icing reached your desired colour
3-Each portion of icing will contain 1 serving of barley grass powder!
4-Once your muffins are cooled, decorate with your icing and any toppings!