How about a reasonably healthy snack to start your week? I made these wholewheat banana muffins yesterday so I have something a bit more nutritious than a chocolate bar with my afternoon cup of tea. I adapted this recipe and used this recipe for the icing. My recipe is below. Or if you prefer I previously posted this Vegan Vanilla Cupcake recipe or if you fancy something more decadent there’s this Vegan Chocolate Cake (this can also easy made into cupcakes, just reduce the cooking time).
The icing yields a LOT so I’d definitely half it or quarter it. Of course you can completely by-pass icing on top, the muffins are lovely without but I just fancied adding a bit extra to them. Or you could drizzle with some icing sugar, that’d be really nice too.
Wholewheat Banana Muffins Recipe (12 muffins)
200 grams wholewheat self-raising flour (if you don’t have self-raising add 1 teaspoon baking powder to every 110g of flour)
2 teaspoon Ground Cinnamon
4 Tablespoons Agave Nectar (you can also use honey or maple syrup, same amounts)
2 tablespoon melted butter (you can also use coconut oil or another butter substitute, I used Vitalite)
3 small ripe mashed bananas
-Preheat the oven to 180°C (slightly less if a fan oven). Grease muffin cases with a little oil or butter.
-Place the dry ingredients in a bowl: flour and cinnamon, and mix together
-In a separate bowl mix the wet ingredients: eggs, agave, melted butter and bananas until well combined
-Make a well in the centre of the flour mixture and add the wet ingredients into the middle.
-Gently mix together the wet and dry ingredients, don’t over mix.
-Put the mix in the 12 muffin cases and bake for around 15 minutes.
-Test the muffins with a knife or something sharp, they’re cooked when no mixture is on the knife when removing them from the muffin.
-Remove from baking tray and leave to cool, when cool ice the muffins (if doing so). I followed this recipe for the icing, it does yield a lot so you could probably half it.
That’s it, happy baking!