These muffins are amazing. And they’re gluten-free, and they’re vegan. And they’re amazing; yup, worthy of repetition. I cannot wait to eat these for breakfast, snacks, dessert, whatever. Love. Oh, and they’re low-fat. So, what are you waiting for?
Banana Bread Muffins (adapted from Veganomicon)
3 small very ripe banana
1/4 cup vanilla soy yogurt
1/4 cup rapeseed oil
1/2 cup golden caster sugar
2 tbsp molasses
2 cups rice flour
3/4 tsp bicarbonate of soda
1 tsp ground cinnamon
1/4 tsp sea salt
Preheat oven to 180C (fan), and grease a 12-cup muffin tin.
Mash the bananas thoroughly in a large mixing bowl.
Whisk in the oil, yogurt, molasses and sugar until well-combined.
Sift in the flour, cinnamon, bicarb and salt.
Stir to combine everything together (careful not to go overboard otherwise the mixture will be too gummy).
Spoon into the muffin tin (don’t worry, the mixture will be denser than cupcake mixture).
Bake for 18 minutes on the middle shelf, until golden brown.
Remove from the oven and leave to cool in tin before devouring; if you can wait that long. I dived right in- I have a mouth of steel after years of impatience when confronted with delicious food.