Bursting with banana and pineapple, and gently spiced with cardamom and cinnamon, these vegan crumble muffins make for a moreish afternoon snack
- Serves: 12 persons
- 275g wholemeal plain flour
- 100g traditional oats
- 30g flaked coconut
- 70ml maple syrup
- 1tbsp ground flaxseeds
- 2ripe bananas
- 150ml coconut milk
- 2tsp baking powder
- ½tsp bicarbonate of soda
- ¼tsp ground cardamom
- ½tsp ground cinnamon
- 250g tin pineapple in juice, drained and chopped
Step 1Heat the oven to 190C/fan 170C/gas 5. Line a standard 12-cup muffin tin with muffin cases. Tip 25g of the flour, 20g of the oats and all the coconut flakes into a large bowl and stir together with a pinch of salt. Add half the maple syrup and stir with a fork until combined. Set aside – this is your topping.
Step 2To make the flax egg, combine the flaxseeds with 3 tbsp of water in a small bowl. Let it sit for about 5 minutes until thickened. Mash the bananas in a medium bowl and whisk in the flax egg, coconut milk and the remaining maple syrup.
Step 3Whisk together the remaining flour and oats in a large bowl with the baking powder, bicarb, cardamom and cinnamon with a pinch of salt. Pour the wet ingredients into the dry and stir together until just combined. Fold in the pineapple.
Step 4Divide the batter between the muffin cases, then top the muffins with the crumble mixture. Transfer to the oven and bake for 20 minutes or until a toothpick inserted into the centre of the muffins comes out clean. Leave to cool for 5 minutes in the tins, then transfer to a wire rack to cool completely.