Ingredients
• 3 medium ripe bananas
• ½ – 1 chopped apple
• ½ cup soy milk
• ¼ cup canola or sunflower oil
• 2 teaspoons vanilla extract
• 1 cup raw sugar
• 1 ¼ cups all-purpose white flour
• ½ cup quick cooking oats
• 1 teaspoon baking powder
• ½ teaspoon bicarb
• ½ teaspoon ground cinnamon
• 1 pinch salt
• 1 tablespoon apple cider vinegar
Plus ¼ cup quick cooking oats and ¼ cup raw sugar for topping.
Instructions
• Preheat oven to 180°C
• Oil a 12-cup muffin tin or line with paper cups
• Mash bananas
• In one bowl mix together the mashed bananas, soy milk, cooking oil, vanilla extract and raw sugar.
• In a second bowl whisk together the dry ingredients: flour, oats, baking powder, bicarb, cinnamon and salt.
• Add the wet ingredient mixture to the dry ingredients and mix until just combined.
• Stir in the vinegar.
• Divide the batter evenly among the muffin cups.
• Top the muffins with oats and raw sugar.
• Bake, rotating the pan halfway through, for 25-30 minutes, until a skewer or toothpick comes out clean.
• Transfer the muffin pan to a wire rack and allow to cool for 5 minutes.
Transfer the individual muffins onto the wire rack and let them cool completely.
Notes and Tips
Raw sugar = light brown, coarse crystals, such as Demerara or Turbinado. In South Africa it’s just called “raw sugar.”