Description
A delicious vegan muffin that is crisp and golden on top, dense and hearty inside, and totally addictive. This recipe is a recreation of my favourite muffins from a terrific vegan cafe in Toronto. Tasty flavour additions to this basic muffin batter include: chopped sweet potato and dates, pear and walnuts, apple and cranberries, or whatever else may tickle your fancy.
Ingredients
- 1 ½ cups spelt flour
- 1 cup rolled oats
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- 2 very ripe bananas, mashed
- ½ cup sunflower seed oil
- ½ cup white sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Whisk together spelt flour
- oats
- baking soda
- and cinnamon in a bowl. Stir together bananas
- oil
- and sugar in a separate bowl. Stir banana mixture into spelt mixture just until dry ingredients are moistened; divide mixture evenly into 12 muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- about 18 minutes. Cool in pan for 10 minutes; remove to cool completely on a wire rack.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 12