Happy World Vegan Day!!! I was hoping to blog some new, fancy, savoury dish but have just been too shattered lately.... However I felt I had to do something today and had these lined up to blog. I made them awhile ago when I had some bananas to use up and they are really nice, initially they had too much ginger so I've scaled that back. The texture is lovely in these - really light and fluffy, although next time I may try replacing some or all of the rice milk with the drained off pineapple juice as they weren't as 'pineappley' as I would have liked, but still yum :)
Makes 12 muffins:
280g plain flour
1 Tbsp baking powder
1 tsp cinnamon
1/4 tsp ginger
3/4 tsp salt
175g golden caster sugar
150ml rice milk
200g very ripe bananas
60ml vegetable oil
1 tsp vanilla extract
432g tin crushed pineapple, drained weight of 260g
demerara sugar
Preheat oven to 190C and line 12 muffin holes with paper liners. Whisk together all the dry ingredients. Combine in a blender the bananas, rice milk, vanilla and oil. Blend until smooth. Stir the wet into the dry until almost all incorporated then add the pineapple and fold in until just mixed. Do not overmix. Spoon mixture into the muffin tins - they will be almost full. Sprinkle tops generously with demerara sugar. Bake for about 20 minutes or until risen, golden and a toothpick inserted comes out clean. Let cool for 10 minutes in tin then transfer to a wire rack to cool. Although, they are nice warm too :)
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