Author: Jason Parlour

Prep time:  15 mins
Cook time: 25 mins
Total time: 50 mins

Makes: 6 muffins

Ingredients

• 2 medium ripe bananas
• 3 tsp baking powder
• 2 tsp baking soda
• 1/2 tsp pure vanilla extract
• 1 1/2 Tbsp  oil (rice bran, etc.)
• 1/4 cup white sugar
• 1/4 cup packed brown sugar
• 1 Tbsp maple syrup
• 1/2 tsp sea salt
• 1/2 tsp ground cinnamon (optional)
• 100 ml vegan eggy milk (see below)
  • 100ml water
  • 1 tsp flaxseeds
  • 1/2 tsp chia seeds
  • a sprinkling of oats
  • a few cashews
• 1 1/2 cup flour
• 1 cup (112 g) gluten-free oats

Instructions

1. Preheat oven to 190 degrees C.  If not using a silicone muffin tray, line the metal with paper muffin cases.
2. In a large mixing bowl, add the bananas, baking powder, and baking soda. Mash until only small chunks remain.
3. Add vanilla, oil, sugars, maple syrup, sea salt, and cinnamon and mix vigorously to combine.
4. In a high power blender (nutrimix or similar), separately make the ‘vegan eggy milk’:
   1. Put 100ml water, 1 tsp flaxseed, 1/2 tsp chia seeds, a sprinkling of oats, and a sprinkling of cashews.  Pulverise for about 30 seconds
5. Add the ‘eggy milk’ to the mix, and mix once more to combine.
6. Add flour and oats, and stir until just combined.
7. Divide the batter between the silicone muffin tins, filling all the way – this should make about 6 muffins.
8. Bake for about 25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean and the edges are dark golden brown.
9. Remove from oven and let cool in the tin for 5 minutes (they’ll still be lovely and warm for eating for a while yet).
10. Finally remove from the tin and let them cool further on a cooling rack.
11. Serve with butter, or as is.  It’s delicious either way.
12. Store leftovers in a sealed container for up to 4 days, or in the freezer up to 1 month.