Wheat Bran Banana Muffins - by Lynette Tan

Wheat Bran Banana Muffins

Ingredients:


1 Cup of Wheat Bran (you can use oat bran if you can’t find any wheat bran)
1 and 1/4 cup of Wholemeal Spelt Flour
1/2 tsp of baking soda
1 tsp of baking powder
1-2 tsp of cinnamon
a pinch of salt
3 bananas mashed
1 cup of vegan buttermilk (1 cup of almond milk or soy milk with 1 tbsp of apple cider vinegar)
2 tbsps of coconut oil (I used a bit less as my bananas were quite large and so I subbed the bananas for some of the oil)
1/4 cup of organic coconut sugar
1 dash of agave nectar (can add more if you want your muffins to be sweeter)
Method:

Preheat your oven to 180 degrees Celscius.
Line a muffin tray with muffin liners or coat your muffin tray with oil if you are not using any liners and set aside.
Add the dry ingredients into a large bowl except for the coconut sugar (wheat bran, wholemeal spelt flour, baking soda, baking powder and salt) and combine with a wooden spoon. Set aside.
Mash your bananas in a smaller bowl with a fork until relatively smooth. You can leave a few pieces in there if you want your muffins to have some banana pieces when you bite into it.
Make your vegan buttermilk by measuring a cup of almond milk and adding a tablespoon of apple cider vinegar. Whisk gently and then let it curdle for a few minutes.
Once the vegan buttermilk has been set, you can add the buttermilk mixture into the mashed bananas bowl.
Add in your coconut oil, coconut sugar and agave nectar into the wet mixture (you can always add more or less sugar depending on your taste buds)
Mix the wet ingredients into the dry ingredients and combine with a wooden spoon being carefully not to overmix the batter.
Using an icecream scoop or a spoon, spoon in the mixture into the muffin liners about 3/4’s full.
Place the muffin tray into the oven and bake for around 20-25 minutes or until you see the muffin tops turn a nice golden brown.

Fiona Lau

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