Vegan apple, cinnamon and cranberry muffins
Ingredients
- 500g stone-ground cake flour
- 20ml (4 tsp) baking powder
- 15ml (1 tbsp) cinnamon
- 1,25ml (¼ tsp) Himalayan salt
- 220g brown sugar
- 250ml (1 cup) soya milk
- 125ml (½ cup) vegetable oil
- 2 medium ripe bananas
- 2 Granny Smith apples, grated
- 125g unsweetened dried cranberries
- almond flakes, to top
Instructions
1
Preheat the oven to 180°C and mix all of the dry ingredients together.
2
In a blender, blitz the soya milk and oil together, then add the bananas and blend until smooth.
3
Add the dry ingredients to the wet ingredients and blend together thoroughly.
4
Finally, fold in the grated apple and dried cranberries. The mixture should be of a nice doughy consistency and not too runny. Pour into cupcake holders or a greased muffin pan and top with some almond flakes. Bake in the oven until a skewer comes out clean, 25 minutes.
