Banana & Chia Muffins

• These extremely easy and quick to make muffins are THE BEST vegan muffins we’ve ever tasted!
• Taste delicious with sweet and savoury toppings.
• No dairy, no cane sugar.
• A great on-the-go breakfast bite or snack.

Organic Walnuts (500g) - Sussex WholeFoods

0.5cup walnuts

Organic Cranberries (500g) - Sussex WholeFoods

0.5cup cranberries

Soya Drink 1L (Bonsoy)

1 cup plant-based milk

Sunflower Oil, Organic 500ml (Clearspring)

0.3 cup sunflower oil

Maple Syrup, Organic 250ml (Meridian)

0.5 cup maple syrup

Apple Cider Vinegar with The Mother, Organic 500ml (Clearspring)

2tsp apple cider vinegar

Plain White Flour, Organic 1kg (Marriages)

2 cups flour

Organic Chia seeds (1kg) - Sussex WholeFoods

1tbsp chia seeds

Gluten-Free Baking Powder 250g (Sussex Wholefoods)

1tsp baking powder (heaped)

Bicarbonate Of Soda 100g (Sussex Wholefoods)

1tsp bicarbonate of soda

Cinnamon Powder 250g (Sussex Wholefoods)

1tsp cinnamon powder

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

0.5tsp salt

Other Ingredients

• 2 large ripe bananas.

Method

1. Preheat your oven to 180°C and prepare your muffin cases.
2. In a big mixing bowl, mash your bananas using a fork.
3. Add wet ingredients (milk, oil, syrup, apple cider vinegar) and mix well.
4. Add chia seeds, flour, baking powder, soda and salt and mix well using a fork.
5. Fold in walnuts and cranberries (or different fruits and nuts according to your preferences).
6. Fill your muffin cases, leaving a little space at the top of each mould to allow for each muffin to rise.
7. Bake for 20-25 minutes.
8. Remove from the oven onto the plate and try to wait until cool!