VEGAN BANANA OAT MUFFINS

When I ditched eggs, i used to be a tad worried that i'll need to say goodbye to my quick bread addiction forever. Little did i do know that bananas are actually a superb (natural and healthy) egg replacer. Not only do they hold everything together, they also keep the cake moist, add many natural sweetness and a stunning , wholesome flavour.

This recipe is for twelve highly portable vegan banana oat muffins. They are even as delicious as regular quick bread , but far more convenient once you are on the go. They are easy to put into your lunchbox, take with you when travelling or to give them away to your neighbours or friends when (in your baking frenzy) you have made way too many.
Although they're sweet and delicious on their own, they will be made even more indulgent with a caramel topping. When Duncan returns from his 2 hour run at the weekend, they are just about his favourite thing to stick into his cakehole.

INGREDIENTS
MUFFINS

Dry ingredients

• 120 g spelt / wholemeal flour
• 120 g regular flour
• 1 tsp of baking powder
• ½ tsp of baking soda
• pinch of salt
• 110 g of dark brown sugar
• 50 g of rolled oats
• 50 g of walnuts, chopped

Wet ingredients

• 4 small ripe bananas, mashed up
• ½ cup of melted coconut oil
• ½ cup coconut milk

CARAMEL SAUCE

• ½ cup brown sugar
• ½ cup coconut milk
• pinch of salt

METHOD

1. Warm up the oven to 190° C.
2. In one bowl, combine all dry ingredients aside from nuts. In another bowl combine all wet ingredients.
3. Pour wet ingredients into the dry ones and stir until just combined – don't overmix. Fold in chopped walnuts.
4. Grease standard 12 muffin tin with a touch of oil. Spoon the muffin mixture into the tin.
5. Bake for about 25 minutes, exact time depends on a private oven.
6. To make caramel sauce, put sugar into a dry frypan and let it dissolve gently on very low heat. Refrain from stirring it.
7. Warm up coconut milk gently – this is often not essential, but it'll reduce splattering once you add coconut milk into dissolved sugar.
8. Once sugar melts completely and therefore the sugar turns to an amber colour (careful to not overdo it – caramel burns very quickly), whisk 1/4 cup of coconut milk into the sugar until combined.
9. Warm it up again slowly until bubbles start to seem on the surface, then add the remainder of coconut milk and a pinch of salt. Stir the mixture well, let it bubble for a touch and begin the warmth . Let it cool before decorating muffins.