Healthy muffins
Bursting with banana and pineapple, and gently spiced with cardamom and cinnamon, these vegan crumble muffins make for a moreish afternoon snack
- Total:
- Serves: 12 persons
Ingredients
- 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
Instructions
Step 1
Heat 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 2
To 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 3
Whisk 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 4
Divide 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.