Prep: 20 mins | Cook: 25 mins | Total: 45 mins | Quantity: approx 15 muffins
Ingredients
1 cup (230ml) unsweetened almond milk
1/2 tblsp apple cider vinegar
2 ripe bananas – the spottier the better
1/2 cup (90g) coconut sugar
1/2 tsp vanilla extract
1/4 cup (50g) coconut oil – melted (can sub with preferred oil)
2 cups (300g) wholemeal flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp ground cinnamon
3/4 cup (115g) sultanas
1 -2 tblsp (approx) rolled oats
Instructions
Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line 15 muffin cups with cases
In a jug or small bowl whisk together the milk with the vinegar and set aside
Peel the bananas, break into chunks and mash in a large bowl
Add the coconut sugar, vanilla and melted coconut oil to the bananas and whisk together
Whisk in the milk and vinegar mixture
Sift in the flour, baking powder, bicarb and cinnamon and use a rubber spatula to mix everything together, stirring up from the bottom of the bowl making sure no 'pockets' of flour remain
Stir in the sultanas
Spoon the mixture evenly between your muffin cups, filling each cup 2/3 full then sprinkle a few oats over each muffin
Bake for 25 minutes until a cocktail stick inserted into one of the muffins comes out clean
If you're not eating these immediately leave to cool in the tin for 5 minutes before transferring from the tin to a wire rack and allowing to cool completely. Store in an airtight container
These are lovely cold as well as warm and can easily be frozen
Recipe by The Cook & Him at https://thecookandhim.com/recipes/healthy-breakfast-muffins/