385g plain flour
240ml vegetable oil
240ml coconut milk
125g caster sugar
100g blueberries fresh or frozen (no need to thaw)
65g soft brown sugar
3 small bananas mashed or blended
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp sea salt
Ok, so its been a while since I posted anything, turns out I’m not great at writing new recipes down/remembering to photograph anything when life is busy. I finally have some respite from actual responsibility so I’m back in the kitchen, at least until life gets in the way again!
The first post of 2016 better be good right? Well it is, it’s downright excellent. Let me introduce you to a superb muffin, the texture is light and moist the flavour is subtle and not too sweet. They rise well and develop a delicious crisp crumb, oh and they are 100% vegan.
1: Preheat the oven to 180*c and place paper cases in a 12 cup muffin tin
2: Measure all the dry ingredients into a large bowl and stir well to fully combine
3: Blend or finely mash the bananas and place them in a separate bowl, next measure out and add the canola oil and coconut milk to the bananas. Stir well until the liquids are combined, they will separate if left for too long so stir well just before you are ready to move on to step 4
4: Slowly combine the wet ingredients to the dry ingredients in the large mixing bowl, stir as you go. When ingredients have just come together and there is no dry flour visible add the blueberries and stir again. Don’t over mix or you will start to smush the blueberries and leave blue trails through your batter.
5: Fill the paper cases almost to the top, these do rise a fair amount so overfilling the cases could lead to overflowing lopsided muffins (which are still tasty but don’t bake evenly/could burn) Pop them in the oven for around 30-35 minutes.They are ready when a toothpick or small skewer inserted in the middle comes out clean. This recipe makes about 16 muffins so I tend to cook in two batches but you could cook 12 and save the remaining batter in the fridge for later, let it come to room temperature before baking.
6: Remove from the oven but leave in the tin for a few minutes before transferring to a cooling rack. These blueberry and banana muffins develop a nice crisp brown crumb so I like to dust them with icing sugar when they are cool for contrast.
* Note: The coconut used in this recipe is the type you would buy in a can or packet and usually only contains coconut and water. Not the coconut milk you would buy in a carton and use as a replacement for cows milk, this usually contains very little coconut and has lots of additives which make it less suitable for baking with.