Vegan Banana Muffins

Bananas from my garden

Ingredients:

4 bananas

1 cup of soy milk

2 cups of self raising flour

1/3 cup of melted vegetable margarine, or olive oil ( use ¼ c if using oil as it's a littler 'heavier')

1/3 cup of apple sauce (unsweetened is better ..pureed cooked peach or nectarines can be used as well in place of the apple sauce if u have an abundance of peaches or nectarines.)

¾ cup of sugar

1 Tablespoon of apple cider vinegar

1 teaspoon of baking powder

½ teaspoon of baking soda

1 teaspoon of vanilla essence

Method:

1.  Melt butter in saucepan, add apple sauce and sugar and blend with a hand blender until fluffy.

2. Mix 2 heaped teaspoons of flour and 2 Tablespoons of water together into a runny paste, add to butter sugar mixture and stir through.

3. Mash bananas in a large bowl, add butter and sugar mixture to the bananas after mashed, mix together.

4. Add the Tablespoon of apple cider vinegar to the soy milk and stir, should thicken the milk. Set aside.

5. Mix the flour, baking powder and baking soda into a bowl, get a sieve ready.

6. Alternately add the flour mixture (use sieve), and the milk to the banana mixture, to form a thick muffin batter, u can add slightly more or less flour to get that perfect batter mixture.(not too runny and less sticky than cookie batter).

7. Spray muffin tins with olive oil spray, add batter to muffin trays, filling about ¾ of the way to the top.

8. Bake at 180 dg c for about 20 – 25 mins or until browned on top.

Leave to stand for 2 minutes after removing from oven and then turn out onto a wire rack to cool.

Variations:::

Add a heaped teaspoon of cocoa powder to the flour mixture, sieve as usual. Will add a chocolate flavour to the muffins.

Difficulty ***, ( *=kids can help ***** ask grandma?)