Vegan Banana Apple Muffins
12 servings, ready in 45 minutes
These muffins will be a hit at your home! They are moist, sugar-free and vegan! No excuse not to try them today.
Preheat the oven to 180°C. Line a 12-count muffin tray with paper muffin cases. Set aside.
Combine the vinegar and milk, dice the apples and set aside.
In a bowl, add the flour, bicarbonate of soda, cinnamon powder and Splenda Granulated, mix until ingredients are well combined.
In another bowl, mash the bananas with a fork, then stir well with coconut oil (liquid) and the almond milk mixture. Add the dry mixture and gently mix everything together until it forms a smooth batter. Add in the diced apples and baking powder and mix well, being careful not to over-mix.
Spoon the mixture into the muffin cases, sprinkle some cinnamon on top and bake for 20-25 mins, until golden brown. Allow the muffins to cool for at least for 10 min before removing from the tray.
Enjoy with a cup of coffee or your favourite tea!
- 1 red apple, diced
- 3 ripe bananas, peeled
- 50ml almond milk
- 1 tsp vinegar
- 3 tbsp coconut oil
- 230g plain flour
- 20g Splenda Granulated
- 1 tsp bicarbonate of soda
- ½ tsp baking powder
- 1 tbsp cinnamon powder
|of which saturates||3.00g|
|of which sugars||5.70g|