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Vegan Banana Muffins
These light and moist vegan banana muffins make a delicious breakfast treat, perfect in lunch boxes or a lovely teatime snack.
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Ingredients
- 65 g dairy-free butter
- 2 bananas
- 100 g dairy-free yoghurt
- 100 g dark brown sugar
- 50 g caster sugar
- 100 g plain flour
- 100 g wholemeal flour
- 1 teaspoon cinnamon
- 1 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 150 g raisins
Instructions
- Preheat the oven to 200°C (fan) / 400°F / Gas Mark 6. Line a 12-hole muffin tin with paper cases.
- Melt the dairy-free butter in a microwave or small saucepan and set aside to cool.
- Peel and mash the bananas. Tip into a food mixer with the yoghurt and melted butter and the sugars. Beat until smooth.
- Sift the plan and wholemeal flour, cinnamon, bicarbonate of soda and baking powder into the bowl, and fold in gently. Finally, stir the raisins through the mixture.
- Divide the mixture between 12 muffin cases, (I find an ice cream scoop the easiest and least messy way to do this!).
- Bake for 20-25 minutes until an inserted knife or skewer comes out clean.
Video
Nutrition
Serving: 1muffinCalories: 198kcalCarbohydrates: 38.7gProtein: 2.8gFat: 4.4gSaturated Fat: 0.1gSodium: 108mgPotassium: 227mgFiber: 2.1gSugar: 22.3gCalcium: 45mgIron: 1mg
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