This 30 day muffins mixture will keep in fridge for up to 30 days
Ingredients
½ cup coconut
1 tsp salt
1 tsp vanilla
2½ cups nutty wheat (wholewheat)
2½ tsp bicarb
125g seedless raisins or nuts or dates (I used ½ fruit cake mix and ½ walnut pieces)
1 mashed banana *******
⅓ Cup VOO (Virgin Olive oil)
2 cups digestive bran
2 cups Soy milk (I used 1 cup soy and 1 cup coconut milk)
Method
Mix all ingredients, starting from the top and working your way down the list, and mix well.
Spoon in muffin pans (3/4 full) and bake for 25 minutes at 180° C / 355° F, or until a cake tester inserted in the center comes out clean.
******* Tip: If the banana is not very soft, nuke it in the microwave for 30 seconds, then it’s easy to mash.
Received and posted on behalf of Suzanna Hugo (Origin: From a friend – about 30 years ago)
Esme Slabs adapted to fully Vegan-ize it
