Vegan White Chocolate & Raspberry Muffins

INGREDIENTS

dry ingredients

• 2 cups flour of choice, I use whole meal or spelt

• 2 tsp baking powder

• 1 tsp cinnamon

• 1/2 tsp bi carb soda

• 1/2 tsp salt

wet ingredients

• 4 ripe bananas, mashed

• 3/4 cup almond milk

• 1/4 cup coconut oil, melted

• 1/4 cup maple syrup

• 1 tsp apple cider vinegar

• 1 tsp vanilla essence

• 1/2 cup raspberries

• 1/2 cup walnuts, crushed

METHOD

1. Preheat oven to 170’C Bake fan-forced.

2. Add dry ingredients in a medium-sized bowl and mix.

3. Gently heat coconut oil in a pan over low heat. Set aside. Mash bananas in a large bowl separate to the dry ingredients. Add melted coconut oil, almond milk, maple syrup, apple cider vinegar + vanilla essence. Do not over mix. Mix until fully incorporated. Add dry ingredients and mix gently. AGAIN, DO NOT OVER-MIX.

4. Crush walnuts in your hand. Add to bowl.

5. Add frozen raspberries and gently mix both through mixture. If you didn’t hear me earlier, do not over mix!

6. Spoon mixture into muffin tray lined with muffin cups. Bake for 20-25 minutes until golden and skewer comes out clean when a cupcake is poked through the middle.