Servings: 12 muffins
Ingredients
Muffins:
- 225 g bananas pureed
- 180 g vegan milk almond, coconut, oatmeal, rice milk
- 60 g brown sugar
- 30 g honey or maple syrup
- 60 g vegetable oil
- 4 g apple cider vinegar
- 5 g vanilla extract
- 250 g all-purpose white flour
- 2 g salt
- 6 g baking powder
- 1 g baking soda
- 1 g cinnamon powder
- 20 g rolled oats
- 20 g shredded coconut
- 40 g walnuts chopped
Oatmeal crumble:
- 35 g all-purpose white flour
- 35 g brown sugar
- 25 g vegetable oil
- 15 g rolled oats
Instructions
Muffins:
- In a bowl, combine the bananas, vegan milk, sugar, honey, oil, vinegar and vanilla and give it a good mix.
- In another bowl, mix the flour, salt, baking powder, baking soda and cinnamon.
- Pour the liquids over the dry ingredients and mix just until combined.
- Add the oats, coconut and walnuts and combine.
- Spoon the batter into your muffin tin lined with muffin papers. Place aside.
Oatmeal crumble:
- Combine all the ingredients in a bowl and mix well.
- Split the crumble evenly between the 12 muffins.
- Bake in the preheated oven at 180C for 20-25 minutes or until golden brown and set.
- Cool down in the tray then serve.
- Enjoy!
Tried this recipe?Mention @olguta_oana or tag #pastryworkshop!