VEGAN BANANA BREAD MUFFINS

Even though vegan banana bread muffins are the last thing I would like to make right now, as we are currently in the middle of a mini heatwave, in Crete, I’m really happy with this ’emergency’ recipe and I stand by it. Our current go-tos are fruit and veg salads, espresso freddos and an occasional summer vegetable pasta, as this relentless heat decimates your appetite completely. Luckily, there is plenty of sea to cool yourself in…

When I came up with these muffins, my reality could not be any more different. I was sitting in a cold house in Bristol where the summer has been dragging its feet so much that we’ve had to put our heating on for a couple of evenings (at the end of May) and these seemed perfect!

INGREDIENTS

WET INGREDIENTS

• 2 medium overripe bananas (about 300 g / 10 oz bananas)
• 60 ml / ¼ cup maple syrup or coconut sugar
• 60 ml / ¼ cup all natural almond butter or peanut butter

DRY INGREDIENTS

• 60 g / ½ cup GF all purpose flour (I used Dove’s Farm) or buckwheat flour or all purpose wheat flour*
• 1 tsp of baking powder
• ½ tsp of baking soda

EXTRAS

• slivered almonds, to decorate (optional)

METHOD

• Warm up the oven to 180° C / 355° F and line a muffin tray with paper muffin cases (or grease them with a bit of oil). Move the oven rack a notch down from the middle position.
• Mash both bananas with a fork, mash one rather finely and leave the other one a little more chunky.
• Combine the mashed up bananas with maple syrup and nut batter in a medium-size bowl. Mix very well.
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full recipes : www.lazycatkitchen.com

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