Vegan banana and raisin muffins
If you like banana bread, you’ll love these dairy-free breakfast muffins. The sweetness comes from the bananas and raisins which are rich in fibre and potassium. Diets which are high in both nutrients are associated with a reduced risk of hypertension.
In a bowl, mix the bananas into the melted butter and stir in the yoghurt, vanilla extract, brown sugar and maple syrup. Beat until smooth.
Sift the plain flour into a separate bowl and mix with the cocoa powder, cinnamon, nutmeg, raisins, baking powder and bicarbonate of soda.
Add to the bowl with the wet ingredients and fold gently to combine.
Divide the mixture equally between 12 bun cases and bake in a preheated oven at 200C for 18-20 minutes, or until a skewer inserted into the middle of a muffin comes out clean.
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