Banana and Walnut Vegan Muffins

I don't particularly enjoy baking! I absolutely love cooking, but baking is a bit of a faff. Ingredients have to be weighed out correctly, the oven has to be monitored like your life depends on it, and even then the end results aren't always perfect.

My kind of recipe is the one where you can throw everything together and hope for the best .. and that's what you get with these tasty banana muffins. 

I've added walnuts and raisins, but you can add pecans, brazil nuts, cashews, cranberries, frozen blueberries - so many options. 

INGREDIENTS

3 bananas (ripe or overripe)

250g self raising flour (I use gluten free) 

250ml plant-based milk (I use Oatly)

2 tbsp apple cider vinegar

2 tsp vanilla essence

100g coconut oil - melted

100g coconut sugar (less if the banana is sweet enough)

1 tbsp baking powder

Handful of walnuts

Handful of raisins

METHOD

Preheat the oven to 200C

Add everything except the walnuts and raisins to a jug blender, you could use a hand whisk too

Blend together until smooth, then pour into a mixing bowl

Stir in the raisins and walnuts, then pour the mixture evenly into a 12 silicone muffin tray

Oven bake at 200C for 20 minutes, poke a skewer into a muffin and check it comes out clean. If they're still too gooey on the inside, bake for a further 5 minutes

Leave to cool with the oven door open for 10 minutes, then transfer to a wire tray to fully cool

Store in a tin for up to 3 days (if they last that long!)