When I lived in London, I fell in love with banana bread. I used to treat myself to a slice of it with a coffee in the afternoon and this often was a highlight of my working day. I used to tell myself that the banana content made it “practically a health food”.
When I ditched eggs, I was a tad worried that I may have to say goodbye to my banana bread addiction forever. Little did I know that bananas are in fact an excellent (natural and healthy) egg replacer. Not only do they hold everything together, they also keep the cake moist, add lots of natural sweetness and a lovely, wholesome flavour. This recipe is for twelve highly portable vegan banana oat muffins. They are just as delicious as regular banana bread, but much more convenient when you are on the go. They are easy to put into your lunchbox, take with you when travelling or to give them away to your neighbours or friends when (in your baking frenzy) you have made way too many. Although they are sweet and delicious on their own, they can be made even more indulgent with a caramel topping. When Duncan returns from his 2 hour run at the weekend, they are just about his favourite thing to stick into his cakehole.
Dry ingredients
120 g / 1 cup spelt / wholemeal flour 120 g / 1 cup regular flour 1 tsp of baking powder ½ tsp of baking soda pinch of salt 110 g / heaped ½ cup brown sugar 50 g / ½ cup rolled oats 50 g / ½ cup walnuts, chopped
Wet ingredients
4 small ripe bananas, mashed up 120 ml / ½ cup melted coconut oil 120 ml / ½ cup coconut milk
CARAMEL SAUCE
100 g / ½ cup brown sugar 120 ml / ½ cup coconut milk pinch of salt
