Gingerbread banana muffins (vegan)
Makes 12 small muffins / 40 odd mini muffins
22g / 1/4 cup oats
240g (2 cups) whole wheat flour (can do 50/50 rye, spelt etc)
1 1/2 tsp baking powder
0.25 tsp fine grain sea salt
1.5 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1 tub / 4oz unsweetened applesauce
30 grams
dark brown sugar
3 very ripe bananas, mashed
3 T blackstrap molasses
1 tsp pure vanilla extract (optional)
1 medium organic egg, lightly beaten OR 1 Tbsp flax meal with 3 tbsp warm water, combine and let thicken
175ml milk (can use soy)
Preheat the oven to 350°F (180C).
Make the "egg" of doing vegan
Grease muffin tin with oil/spray
In a medium bowl, whisk together the flour, baking powder, salt, and spices.
In another bowl, combine the apple sauce, milk and the brown sugar. Beat with a whisk until smooth.
Add the bananas, molasses, egg/flax, vanilla, and the oats; stir to combine.
Add the dry ingredients, and stir until just combined, avoiding over-mixing.
Scoop the batter into the prepared muffin cups (2/3 full)
Bake for 20-25 minutes (15-20 mins for mini-muffins), until the top of the muffins are set and dark brown.
Remove from the oven, transfer the hot muffins to a wire rack, and cool slightly.
Best served warm.
22g / 1/4 cup oats
240g (2 cups) whole wheat flour (can do 50/50 rye, spelt etc)
1 1/2 tsp baking powder
0.25 tsp fine grain sea salt
1.5 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1 tub / 4oz unsweetened applesauce
30 grams
dark brown sugar
3 very ripe bananas, mashed
3 T blackstrap molasses
1 tsp pure vanilla extract (optional)
1 medium organic egg, lightly beaten OR 1 Tbsp flax meal with 3 tbsp warm water, combine and let thicken
175ml milk (can use soy)
Preheat the oven to 350°F (180C).
Make the "egg" of doing vegan
Grease muffin tin with oil/spray
In a medium bowl, whisk together the flour, baking powder, salt, and spices.
In another bowl, combine the apple sauce, milk and the brown sugar. Beat with a whisk until smooth.
Add the bananas, molasses, egg/flax, vanilla, and the oats; stir to combine.
Add the dry ingredients, and stir until just combined, avoiding over-mixing.
Scoop the batter into the prepared muffin cups (2/3 full)
Bake for 20-25 minutes (15-20 mins for mini-muffins), until the top of the muffins are set and dark brown.
Remove from the oven, transfer the hot muffins to a wire rack, and cool slightly.
Best served warm.
Comments
Post a Comment