Ingredients

• Ingredients 5.2 oz (150g, 80ml) melted coconut oil (can also use vegetable/sunflower or other mild oils) 1tsp vanilla extract 1 1/4 cup (5.7oz, 150g) wholewheat flour 3/4 cup (3.5 oz, 100g) self-raising flour 1tsp baking powder ½ cup (3.5oz, 100g) granulated sugar 1/2 cup (100ml) of your preferred plant-based milk 2 flax “eggs” (2tbsp ground flax mixed with 6tbsp water) 3 ripe medium bananas

Preparation

• Preparation Pre-heat the oven to 350f / 185c / Gas Mark 5 Method Mix up the two flax “eggs” by adding the ground flax to the water and set to one side. Combine the wholewheat flour, self-raising flour, baking powder and granulated sugar in a bowl. Mash the bananas and to this add your plant-based milk of choice oil, vanilla and two flax “eggs”. Stir well to combine all of the ingredients. Make a well in the centre of your dry ingredients, add the wet and mix together until they are just to say combined. Don’t over-mix as you will rid the batter of air and give it less of a rise when baking. Spoon your mixture into the muffin cases and bake for 18-22 minutes. Before putting them into the oven, you might like to sprinkle a little more ground flax over the top but it’s not essential. You will know they’re done when you insert a toothpick and it comes out dry. Once there is no batter on the toothpick, remove from the oven as over-baking will lead to dried out muffins. These will keep for 3-4 days in an airtight container or you can individually freeze them once completely cooled. Individual freezing is a great method for those who struggle to make time for breakfast as you can take one out of the freezer and place it into the fridge the day before and it’s ready to grab the next morning.