Vegan Banana Muffin Vegan Banana Muffin With no milk or eggs to be seen, these vegan Banana Muffins prove plant-based baking can be just as light and fluffy... Categories: Breads & Muffins Breakfast coffee break vegan Serves 12 Prep Time 10 min Cook Time 25 min Ingredients 2 large ripe bananas (about 225g) 50ml vegetable or sunflower oil 65g Tate & Lyle Demerara Sugar 150g plain flour 2 tsp baking powder 2 tsp ground cinnamon 30g dried fruit 20g mixed seeds 2 tbsp oats 2 tbsp mixed seeds How to Make Banana Muffins Heat the oven to 180℃/160℃ fan/gas 4. Mash the bananas in a bowl and stir in the oil and Tate & Lyle demerara sugar. Mix in the flour, baking powder, cinnamon, dried fruit, and seeds until well combined. If the batter is very thick, add 1-2 tbsp of warm water. Line a 12 cupcake tray with cake cases and fill each case ¾ full of batter. Sprinkle the tops of the cakes with the oats and seeds. Bake the cakes for 25 minutes or until a skewer comes out clean. Easy to Bake Breads & Muffins Carrot Cake Cupcakes Biscoff Swirls Rhubarb Muffins Caramel Cream Filled Doughnuts Dulce de Leche Cronuts Vegan Banana Muffin Floral Chelsea Buns Recipe Chocolate Babka Easy Chocolate Chunks Scones Peanut Butter Monkey Bread Muffins Featured Callout
