Recipe: Vegan Banana and Walnut Breakfast Muffins

Ingredients

• 3 Very ripe bananas
• 120ml of soya milk
• 1 Tsp. coconut oil, melted
• 100g Rye flour (plain flour would also work)
• 1 Tsp. baking powder
• 1 Tsp. cinnamon, plus a little extra for sprinkling
• 50g Walnuts
• 50g Pitted dates
• 1 Tbsp. raisins
• 1Tbsp. porridge oats
• 1 Tbsp. raw coconut sugar (optional)

Instructions

1. Preheat oven to 200oC/180oC fan/Gas 4
2. Line a muffin tin with 9 cases
3. Peel and mash the bananas until smooth
4. Mix in the milk and coconut oil, stir well
5. Add the flour, baking powder to a large bowl (I used my stand mixer bowl)
6. Chop the walnuts and dates (I used a mini mixer attachment and whizzed into small pieces)
7. Add the cinnamon, the banana mix, the chopped nuts and dates and the raisins
8. Using a whisk or a stand mixer, beat the ingredients into a smooth batter. It should be a moist but firm 'gloopy' texture
9. Spoon the batter into the prepared cases
10. Sprinkle the porridge, sugar (if using) and cinnamon on top
11. Bake for 20-25 minutes until a skewer inserted into the centre comes out clean
12. Remove to a wire tray to cool before tasting

http://www.thisisnotadiet.uk/2018/03/01/recipe-vegan-banana-and-walnut-breakfast-muffins/