No one will know they’re vegan, and will ask for more!
Ingredients for the Flax egg (Egg substitute)
1 x tbsp. ground flaxseed.
3 x tbsp. boiling hot water.
Mix together and set aside, while you get the muffin batter ready.
Ingredients for the muffin:
2 cups cake flour.
1 cup treacle brown sugar.
3 tsp baking powder.
¼ tsp salt.
1 tsp cinnamon powder.
1 flax egg.
3 ripe almost bruised bananas.
½ cup soy milk.
3 tbsp. vegetable oil.
1 cup almond nibblers.
Flaked almonds for decorations.
Sift the flour into a bowl.
Add the brown sugar, baking powder, salt, and cinnamon powder.
In a blender, add the peeled bananas, soy milk, and vegetable oil and blend until smooth.
Pour the wet mixture into the dry mixture and mix till well combined.
Pour in the flax egg and mix.
Fold in the almond nibblers.
Scoop into prepared muffin pans.
Top with flaked almonds.
Pop into a preheated oven and bake at 180C for 20 – 30 minutes, till the tops are nice and golden brown and the cake tester comes out clean.
Prepared, tried, and tested Bobby Swanson