These vegan muffins with banana and cashews are a great way to use up bananas that are too ripe. These delicious muffins are easy to make and super healthy too, perfect for breakfast, when you’re on the go and for a healthy dessert or snack.
- 250g self-raising flour
- 70g oat flour
- 4 medium ripe bananas
- 200ml water
- 40g coconut oil
- ~30-40 ml maple syrup
- 4 tbsp brown sugar
- 2 flax egg
- 2 tsp baking powder
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- 1/4 tsp baking soda
- 1/2 cup roasted cashews, coarsely chopped
- 1 cup dried cranberries
- 1/2 cup raisins
Topping
- Oats
- cashews
- Brown sugar
Preheat the oven to 200ºC, make the flax egg and set aside.
Mix all the ingredients together (except the raisins, cranberries, and cashews) in a large bowl. Then gently fold in the raisins, cranberries, and cashews.
Spoon the batter into your muffin molds. Fill each muffin about 2/3 full with the prepared batter. Sprinkle over with sugar, cashews, and oats.
Bake for 20 minutes or until golden brown and cooked through.
PT:
- 250g farinha branca com fermento
- 70g de farinha de aveia
- 4 bananas maduras médias
- 200 ml de água
- 40g de óleo de coco
- ~30-40 ml de xarope de acer
- 4 colheres de sopa de açúcar mascavado
- 2 ovos de linhaça
- 2 colheres de chá de fermento em pó
- 1 colher de chá de extrato de baunilha
- 2 colheres de chá de canela moída
- 1/4 colher de chá de bicarbonato de sódio
- 1/2 caneca de cajus torrados
- 1 caneca de arando vermelho seco (cranberries)
- 1/2 caneca de sultanas
Cobertura
- aveia
- cujus
- açúcar mascavo
Pré-aquecer o forno a 200ºC, fazer o ovo de linhaça e reservar.
Misturar todos os ingredientes com exceção das passas, cranberries e cajus num processador de alimentos. De seguida, envolver as passas, cranberries e cajus com uma colher de pau.
Colocar a massa nas formas (cerca de 2/3 cheio) e polvilhar com açúcar, cajus e aveia.
Colocar no forno por 20 minutos até ficarem dourados e cozidos.
